Focaccia Barese (24H PRE-ORDER ONLY)

Our focaccia Barese is made keeping in mind our experience of eating these in the by lanes of Bari, after having taking an overnight ferry across the Adriatic Sea and dragging our luggage over cobbled streets in a new town early in the morning, but being welcomed with smiling buongiornos. The panificio or bakery where we got these is one of the oldest in the area and they sell out fairly quick in the morning itself. We can never forget that first bite. Tender, crisp, with delicious fresh tomatoes simply crushed by hand on top before baking. Here’s our attempt to capture that experience. We need a minimum of 48H pre-order for these and have limited loaves available each week!

Storage: wrap loosely in a foil or cling wrap and store at room temperature for up to 2 days. To reheat focaccia, you can either bake it in the oven at 160 degrees for 10 mins or heat it on a stove top and cover with a lid till you get a crispy bottom and until the focaccia is properly warmed up with the trapped steam! If you’re planning to not eat all of it at one time, best way to preserve its freshness somewhat is to seal and freeze it. You can do this as whole or slices, and take out what you need, allow to defrost slightly and follow reheating instructions.