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  • Claudia Romeo: We are in Bari, Italy, my hometown,

  • and today I am going to take you to a local bakery

  • to try some focaccia bread.

  • I know what you're thinking,

  • haven't you done a video about focaccia already?

  • Well, kind of, but what in the northern regions

  • is a savory bread with olive oil,

  • here in the southern regions, it's got

  • well, actually, here we're not shy on ingredients.

  • We've got olive oil, but we've also got tomatoes,

  • we've got oregano, we've got olives,

  • we've got more olive oil.

  • So, I can't wait to try it.

  • Let's go and see how it's made.

  • Today we're going to visit Panificio Fiore,

  • a local bakery that's been churning

  • fresh focaccia every day for over a century.

  • The bakery is just a few steps away

  • from the city's Basilica di San Nicola,

  • an important destination for pilgrims all over the world.

  • For those foodies exploring the old town

  • on another kind of pilgrimage,

  • a slice of focaccia here will cost you only 1 euro

  • and will for sure open the doors of heaven.

  • PS: The bakery is actually located

  • in a deconsecrated 13th-century Byzantine chapel.

  • Claudia: Focaccia at Panificio Fiore

  • is made with a combination of semolina and wheat flour.

  • When the leavening time is over,

  • the next step is to split the dough into small portions,

  • which will, in turn, have to rest again for some time.

  • 15 minutes later, the dough has fermented

  • and is stretched onto these round baking trays,

  • ready to be seasoned.

  • Claudia: After tomatoes, Antonio flavors each wheel

  • with olives, salt, and oregano.

  • Claudia: Here we go. Another 15 minutes have passed,

  • and the focaccia has soaked up

  • all the flavors of the seasoning.

  • Now it's time to cook it in the bakery's

  • 120-year-old wood-fired oven.

  • Claudia: So, what is the best way to eat focaccia?

  • Well, actually, there are many.

  • What I like to do is just come in here by the seaside,

  • sit here, and have my piece of focaccia

  • with a beer sometimes.

  • It depends on the time of the day.

  • So, you see, this one has been made

  • just around the corner at the bakery.

  • Look at the oil.

  • So good.

  • Wow! Oh, my goodness.

  • It's so good. It's so oily,

  • but in a good way.

  • So fluffy inside, and the tomatoes are just incredible.

  • I just love all the flavors all together.

  • You've got the acidity of the olive

  • and the oily texture,

  • and the tomatoes add that extra creaminess.

  • And then you've got the dough,

  • which is nice and fluffy.

  • This is the best feeling ever.

  • Sitting here by the seaside, having a piece of focaccia.

  • So good.

Claudia Romeo: We are in Bari, Italy, my hometown,

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How Barese Focaccia Bread Is Made In Italy | Regional Eats

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    林宜悉 posted on 2020/12/06
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