It is. There are essentially 2 claimants to the title of Focaccia Barese, those with or without potato. There are versions I've had to the south of Bari with Peppers and other grillable vegetables on top to augment the tomatoes and they are good but our staple is this and it's what we give our Airbnb guests; the potato lightens and sweetens the focaccia and makes it much less bread-like. We'll also usually eat it by slicing it horizontally and stuffing mortadella or a good cotto inside - like a large sandwich or by taking the peppers we show in another video and layering them on top. The latter is a real treat.
I also am sorry not to be with you to smell the oil! Thank you for this lovely recipe - you have made it for us before and now we can see how well we can make it
The oil is not cheap but the quality is extraordinary, with a clarity and freshness of perfume just not found in mass produced and cheaper oils. As I recall we brought you this focaccia in Sienna and while it was good cold it's better fresh out of the oven, especially the wood oven. Perhaps you should complete your walk along the Via Francigena! www.viefrancigene.org/en/ 😊
We also have a recipe for Focaccia Ripiena (= stuffed/filled) which is a lovely variation on the above. Something we plan to video in the not too distant future.
Yum!
It is. There are essentially 2 claimants to the title of Focaccia Barese, those with or without potato. There are versions I've had to the south of Bari with Peppers and other grillable vegetables on top to augment the tomatoes and they are good but our staple is this and it's what we give our Airbnb guests; the potato lightens and sweetens the focaccia and makes it much less bread-like.
We'll also usually eat it by slicing it horizontally and stuffing mortadella or a good cotto inside - like a large sandwich or by taking the peppers we show in another video and layering them on top. The latter is a real treat.
@@abetinacookery8955 that sounds really delicious! Thank you for sharing!
Pleasure
Beautiful
Thank you
I also am sorry not to be with you to smell the oil! Thank you for this lovely recipe - you have made it for us before and now we can see how well we can make it
The oil is not cheap but the quality is extraordinary, with a clarity and freshness of perfume just not found in mass produced and cheaper oils.
As I recall we brought you this focaccia in Sienna and while it was good cold it's better fresh out of the oven, especially the wood oven. Perhaps you should complete your walk along the Via Francigena!
www.viefrancigene.org/en/
😊
We also have a recipe for Focaccia Ripiena (= stuffed/filled) which is a lovely variation on the above. Something we plan to video in the not too distant future.
@@abetinacookery8955 We are hoping to do just that, as soon as it is allowed. And then we can taste it straight from the oven. Yum!
Excellent !