Pizza Barese
Monday, 1st September 2008 | 5 Comments
While most visitors to Puglia steer clear of Bari (unless they are hopping a ferry to Croatia or Greece), I am quite fond of the city. Like Naples, it has a reputation for petty theft and some violent crime, which keeps it from being exploited by mass tourism. Maybe I’m just bolder (or more oblivious) than most, but I have always felt safe in the city. Its centro storico is full of atmosphere, especially after dark when baresi flock to Piazza del Ferrarese and Piazza Mercantile for a stroll.
You can read all about the “must sees” in a guide book but one place that is NOT to be missed is off the tourist radar. It is Panificio Fiore at Strada Palazzo di Citta’ 38, just southeast of the Basilica di San Nicola. Here, pizza barese, the local focaccia, is the protagonist. It is no less than 2 inches thick and the top is garnished with tomatoes and olives, while the bottom is saturated in olive oil yet slightly crunchy. Magical. And all for 1.50 euro.
Panificio Fiore is open 10am-1pm & 4-8pm (Closed Sun & Wed morning)
September 2nd, 2008 at 3:17 pm
if i recall correctly, their was potato or potato flour in the focaccia which gave the dough a suggestion of cheese.
September 2nd, 2008 at 3:36 pm
you are totally right! below is the recipe for pizza barese and it calls for 150g of boiled potatoes. you have the best food memory!
• 250 gr farina “00”
• 250 gr semola rimacinata di grano duro
• 150 gr patate lesse
• 8 cucchiai di olio extravergine di oliva
• 1 cubetto di lievito di birra
• 1 cucchiaino colmo di sale
• 1 cucchiaino raso di zucchero
• 300 ml circa di acqua tiepida
• 20 pomodorini ciliegia
• 20 olive in salamoia
• origano
• sale
September 18th, 2008 at 8:13 am
IF I MAKE THIS HERE, I WILL BE ABLE TO TAKE OVER THE WORLD!!! SEND ENGLISH TRANSLATION.
September 18th, 2008 at 5:00 pm
250 grams of flour (double zero type)
250 grams of durum wheat flour
150 grams of boiled potatoes
8 Tbsp
1 cube (meaning packet?) of beer yeast
1 tsp baking soda (I think)
1 tsp sugar
300 mL of tepid water
20 cherry tomatoes
20 olives in brine
oregano
salt
June 19th, 2010 at 12:45 pm
[...] Panifico Fiore: Bread is baked in the back and served up front and, while excellent in its own right, most customers come for the focaccia. The dough is topped with tomatoes and olives (watch for the pits!) and baked in pans dosed with liberal amounts of olive oil. The result is a flatbread with a crispy bottom, a spongy interior, and sweet and salty top. Strada Palazzo di Citta’ 38, Bari. [...]