I tried one in Bari, but it was super oily… any recommendations or tips?
by Aware_Cockroach2864
24 Comments
TeoN72
the two mos famous are Puglia and Liguria, but they are quite different (both good)
dj_merjo
Liguria
LazarusHimself
Try Altamura, near Bari. They make some of the best focaccia around. In Matera is also good, they have options like focaccia stuffed with baked onions and other fillings.
daronmk
Focaccia MUST BE super oily
my favourites are:
* the “fügassa” the “Genoa-style focaccia” * Focaccia col formaggio (Recco-style cheese focaccia)
both are in Liguria
headah34
Genoa… was spectacular
Regular_Frosting_25
Focaccia IS super oily, always, everywhere. If you don’t like it oily, you won’t like any version of it.
Elvecio
Focaccia becomes a totally different product region by region so it’s difficult to give you an exact reccomendation, it’s like giving advices about best regions to eat spaghetti.
I’m into focaccia pugliese, I like the cherry tomatoes on top, the intense taste and the balance between the soft and the crispy parts, but everyone has their own taste.
MrArchivity
I suggest Liguria, but pay attention to not confuse *focaccia* with *pizza bianca*. The dough is different between the two even tho the name is used interchangeably.
Sharp-Asparagus3380
If it’s not oily, it’s not focaccia.
theilkhan
Bari!!!!!! Everyone who is saying Liguria needs to go try Barese focaccia!
Of course Ligurian focaccia is also good… but oh man that focaccia down in Bari is absolutely divine.
northBlu01
If you don’t like the fact that it’s oily, then you’re not going to enjoy the other versions either imo.
lowkeytokay
Liguria. Full stop.
Alex_O7
Puglia, but if you don’t like the oily taste and feeling then you don’t like true focaccia… probably you have more in mind “pizza in teglia”. Keep in mind that the main difference between focaccia and pizza is exactly the presence of oil inside the dough. And that the dough is covered in abbundant oil before cooking it (even Apulian focaccia).
A lesser oily bread-like focaccia is the Tuscan Schiacciata, maybe try that.
maddler
That’s the “focaccia barese”. Oily is what it IS supposed to be. You can’t find anything like that anywhere else.
Then you’ve got other “focaccia” pretty much in every region/town in Italy. Each one different and, most likely, TASTY. Chances are they’ll all be oily though! 😀
Matter of taste.
Now you’ll have to travel all around Italy and decide.
contrarian_views
“Too oily” and “too salty” are two complaints about food that I only hear from foreigners. There must be a difference in taste, but I think it’s also cultural expectations.
Foods like focaccia or carbonara are mainly eaten or bought outside the home and are not eaten every day. Italians cook and eat at home more than other cultures and when they eat out or buy something from a shop/stall, they go for something with more flavour than home cooking. That can mean more fats and salt but it’s only now and then.
Tatertotfreak74
I agree Recco, but you’ll find focaccia under different names all over Italy. Schiacciata, pizza bianca, fornarina, etc
Mar_Is_The_Man
Bari.
TerraPretaTerraPreta
Pratically everywhere there
zenaboy
Liguria has the very best one by far(genovese and di Recco), but also Puglia (barese) and Toscana (schiacciata) have some very good focaccia.
Xcalat3
Genoa
indieplants
ughhhh, I was 12 when I visited Liguria and the hosts baked fresh onion focaccia in the mornings. I’ve been chasing that high ever since. can’t believe my bread experience peaked when I was 12
FreddySuperschmelz
Focaccia messinese
TheInfiniteSadness_
“super oily”…… Ah, yes, the focaccia is made out of focaccia
24 Comments
the two mos famous are Puglia and Liguria, but they are quite different (both good)
Liguria
Try Altamura, near Bari. They make some of the best focaccia around. In Matera is also good, they have options like focaccia stuffed with baked onions and other fillings.
Focaccia MUST BE super oily
my favourites are:
* the “fügassa” the “Genoa-style focaccia”
* Focaccia col formaggio (Recco-style cheese focaccia)
both are in Liguria
Genoa… was spectacular
Focaccia IS super oily, always, everywhere. If you don’t like it oily, you won’t like any version of it.
Focaccia becomes a totally different product region by region so it’s difficult to give you an exact reccomendation, it’s like giving advices about best regions to eat spaghetti.
I’m into focaccia pugliese, I like the cherry tomatoes on top, the intense taste and the balance between the soft and the crispy parts, but everyone has their own taste.
I suggest Liguria, but pay attention to not confuse *focaccia* with *pizza bianca*. The dough is different between the two even tho the name is used interchangeably.
If it’s not oily, it’s not focaccia.
Bari!!!!!! Everyone who is saying Liguria needs to go try Barese focaccia!
Of course Ligurian focaccia is also good… but oh man that focaccia down in Bari is absolutely divine.
If you don’t like the fact that it’s oily, then you’re not going to enjoy the other versions either imo.
Liguria. Full stop.
Puglia, but if you don’t like the oily taste and feeling then you don’t like true focaccia… probably you have more in mind “pizza in teglia”. Keep in mind that the main difference between focaccia and pizza is exactly the presence of oil inside the dough. And that the dough is covered in abbundant oil before cooking it (even Apulian focaccia).
A lesser oily bread-like focaccia is the Tuscan Schiacciata, maybe try that.
That’s the “focaccia barese”. Oily is what it IS supposed to be. You can’t find anything like that anywhere else.
Then you’ve got other “focaccia” pretty much in every region/town in Italy. Each one different and, most likely, TASTY. Chances are they’ll all be oily though! 😀
Matter of taste.
Now you’ll have to travel all around Italy and decide.
“Too oily” and “too salty” are two complaints about food that I only hear from foreigners. There must be a difference in taste, but I think it’s also cultural expectations.
Foods like focaccia or carbonara are mainly eaten or bought outside the home and are not eaten every day. Italians cook and eat at home more than other cultures and when they eat out or buy something from a shop/stall, they go for something with more flavour than home cooking. That can mean more fats and salt but it’s only now and then.
I agree Recco, but you’ll find focaccia under different names all over Italy. Schiacciata, pizza bianca, fornarina, etc
Bari.
Pratically everywhere there
Liguria has the very best one by far(genovese and di Recco), but also Puglia (barese) and Toscana (schiacciata) have some very good focaccia.
Genoa
ughhhh, I was 12 when I visited Liguria and the hosts baked fresh onion focaccia in the mornings. I’ve been chasing that high ever since. can’t believe my bread experience peaked when I was 12
Focaccia messinese
“super oily”…… Ah, yes, the focaccia is made out of focaccia
Are you trying to cause a riot here?