There’s a moment, somewhere between late morning and early afternoon, when the streets of a Southern Italian town fall quiet. The air hums with heat, shutters are drawn, and from a kitchen window wafts the unmistakable scent of something baking. In many Puglian homes, that something is focaccia.
Golden, crisp-edged, gently puffed and still warm from the oven, focaccia pugliese is more than a recipe: it’s a memory of summers spent by the sea, of nonna’s kitchen, of flour-dusted wooden boards and casual meals that stretch long into the afternoon.
A flatbread with deep roots
Long before focaccia pugliese became a staple of southern Italian summers, flatbreads were already a part of Mediterranean life. Traces of its earliest ancestors can be found among ancient civilizations like the Phoenicians and Greeks, who baked rustic doughs from grains like barley and millet directly on hot stones. These early breads were simple, nourishing, and often enriched with olive oil, herbs, or even a drizzle of honey when available, a sign that even back then, food was as much about flavor as sustenance.
Over time, local ingredients transformed it into something more distinctive. In the Bari area, you’ll find it topped with cherry tomatoes and black olives. In other parts of the region, potatoes are mixed into the dough for extra softness. No matter the variation, one thing remains constant: the abundance of extra virgin olive oil, both in the dough and on top.
The Casa Rinaldi pantry for a perfect Focaccia Pugliese
At Casa Rinaldi, we celebrate focaccia not only for what it is, but for what it represents: Made in Italy simplicity at its best. You don’t need complicated techniques or hard-to find ingredients, just a few pantry staples and a little care.
While we don’t sell the focaccia itself, we’ve curated everything you need to create your own at home:
Extra virgin olive oil from pulp: made from the pulp of Nocellara del Belice olives grown in central Sicily, this cold-extracted oil is rich, with delicate floral notes and a subtle spiciness that makes it ideal for focaccia.
Pitted olives: briny and rich, our olives are ready to press into the dough. Whether you prefer black or green, they bring a burst of Mediterranean flavor with every bite.
Semi-dried tomatoes: unlike sun-dried tomatoes, our semi-dried version retains a tender bite and a natural sweetness that balances the saltiness of the olives.
Oregano: earthy and fragrant, just a pinch of this classic Italian herb takes the focaccia from good to unforgettable.
Bake It Yourself – with Our Help
We’ve developed a step-by-step recipe for traditional Focaccia Pugliese, making it easy for you to recreate the authentic version at home, even if you’re far from the shores of the Adriatic. From our pantry to your kitchen, we hope this simple flatbread brings you a taste of Puglia and the joyful slowness of summer.
Buon appetito!