Italian Snacking Bread: Focaccia alla Barese for Every Occasion
Discover how to make soft, savory Italian snacking bread crowned with caramelized onions, anchovies, and olives—a perfect slice of culinary comfort.
If you are looking for the essence of an Italian kitchen—the aroma of fresh bread, the briny allure of olives and anchovies, and the sweet depth of caramelized onions—then Italian snacking bread, inspired by the regional classic Focaccia alla Barese, is your new favorite recipe. This version takes everything wonderful about southern Italian bread and brings it to your table, whether for picnics, happy hours, or just a delicious snack at home.
What Makes This Snacking Bread Unique?
- Soft and Moist Bread Base: The addition of egg to the dough yields an unusually tender and rich crumb, distinct from standard focaccia.
- Salty-Savory Topping: Sautéed sweet onions, anchovies, and oil-cured olives combine for a topping that is both robust and subtle—the anchovies melt into the onions, adding umami without overpowering the bread.
- Quick Preparation: Compared to traditional focaccia, the dough rises faster thanks to the richness of the recipe, making fresh homemade bread practical even on busy days.
- Versatility: Cut into small squares for sharing, this bread transports beautifully, making it an ideal addition to picnics, road trips, or lunchboxes.
Ingredients
For the Bread
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (100–120° F)
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 2 1/2 to 3 cups bread flour (start with 2 1/2 cups and add more if needed)
For the Topping and Baking
- One 2-ounce tin anchovies packed in oil (reserve the oil)
- 1 tablespoon extra-virgin olive oil
- 1 very large sweet onion, halved and thinly sliced
- 25–30 oil-cured black olives, pitted and roughly chopped
Step-by-Step Directions
Making the Bread Dough
- Bloom the Yeast: In a large mixing bowl, combine the yeast with warm water. Let rest for about 5 minutes, allowing the yeast to activate and begin bubbling.
- Add Flavorings: Stir in the lightly beaten egg, dried oregano, dried basil, olive oil, and salt. Mix thoroughly until combined.
- Incorporate Flour: Add 2 cups of bread flour gradually, stirring with a wooden spoon or spatula. Add additional flour, a little at a time, until a soft, slightly sticky dough forms (usually up to 3 cups total).
- Rest the Dough: Cover the bowl and let the dough rest at room temperature for about 20 minutes. This hydrates the flour and begins gluten development.
- Shape in Pan: Drizzle a 9-by-13-inch baking pan with olive oil. Turn the dough into the pan. Using wet hands, gently press the dough into an even layer, stretching to the edges as much as possible. Allow to rest while you prepare the topping.
Preparing the Topping
- Infuse and Sauté: Pour the reserved anchovy oil into a large sauté pan, then add 1 tablespoon extra-virgin olive oil. Heat over medium. Add sliced onions and sauté until they just begin to soften.
- Add Anchovies: Mince the anchovies and add to the pan. Continue sautéing until the onions begin to caramelize and the anchovies dissolve into the mixture, infusing everything with savory depth.
- Add Olives: Stir in the chopped olives and cook briefly until everything is well mixed. Remove from heat and let cool slightly.
Topping and Baking
- Top and Rise: Spread the cooled onion-anchovy-olive mixture evenly over the dough in the baking pan. Allow the topped dough to rise for another 30 minutes at room temperature, until puffed.
- Bake: Preheat your oven to 400° F (200° C). Bake for 25–30 minutes, or until the bread is golden brown and the edges are crisp.
- Cool: Remove from the oven and let the bread rest in the pan for 10 minutes. Using two large spatulas, gently lift the bread from the pan and allow it to cool completely on a wire rack.
- Slice and Serve: Once cool, cut into small squares or rectangles. Serve warm or at room temperature.
Tips for the Perfect Snacking Bread
- Egg for Tenderness: The unusual addition of egg to the dough creates a soft, rich texture, making this bread stand out from classic focaccia.
- Sticky Dough is Good Dough: Don’t be tempted to add too much flour; a slightly sticky dough yields a moist, light bread once baked.
- Anchovy Lovers (and Skeptics): Although anchovies are prominent on the ingredient list, their flavor melts into the onions and olives, leaving behind only a savory complexity. Even those who claim to dislike anchovies often love this bread.
- Use Oil-Cured Olives: These offer depth and concentrated flavor—avoid water-packed or brined olives if possible.
- Make Ahead: This bread holds up well for a day or two at room temperature and freezes beautifully. Simply wrap tightly after cooling, freeze, and gently rewarm before serving.
Serving Suggestions
- Perfect appetizer for Italian-inspired gatherings.
- Pairs beautifully with chilled white wine or Aperol spritz for a summer aperitivo.
- Great for picnics or as a savory snack on hiking trips—just slice and pack.
- Delicious alongside soups, salads, or as part of a cheese and charcuterie platter.
Bread Variations and Enhancements
The beauty of Italian snacking bread is its versatility. Feel free to personalize your focaccia:
- Herbs: Fresh rosemary or thyme can be added to the dough or used as a finishing garnish.
- Cheese: Sprinkle freshly grated Parmesan or Pecorino Romano over the bread just before baking for extra depth.
- Vegetables: Add roasted peppers, sun-dried tomatoes, or thinly sliced cherry tomatoes for a different seasonal flavor.
- Vegan Option: Omit the egg and use a bit more olive oil and water to make a classic vegan focaccia base, topped with the onion and olive mixture (and a drizzle of caper brine for complexity instead of anchovies).
Table: Key Differences – Classic Focaccia vs. Barese-Style Snacking Bread
| Feature | Classic Focaccia | Barese-Style Snacking Bread |
|---|---|---|
| Liquid Content | Water, Oil | Water, Oil, Egg |
| Topping | Rosemary, Salt | Onions, Anchovies, Olives |
| Texture | Chewy, Bubbly | Soft, Moist |
| Flavor | Herby, Slightly Salty | Umami-rich, Savory, Oniony |
Storage and Make-Ahead Tips
- Room Temperature: Store cooled bread in an airtight container for up to 3 days.
- Freezing: Wrap individual pieces tightly in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temperature and briefly rewarm in a 300° F oven.
- Refresh Before Serving: A quick 5–10 minute stint in a warm oven revives both texture and aroma, especially after freezing.
Frequently Asked Questions (FAQs)
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute equal amounts of instant yeast. Instant yeast dissolves more quickly and may make the rise slightly faster, so keep an eye on your dough.
Do I have to include anchovies?
Anchovies add a subtle savory character rather than an obvious fishy flavor, but you can omit them or replace with capers if you prefer a vegetarian version.
Can I use all-purpose flour?
Bread flour is recommended for the best rise and chewy structure, but you can substitute all-purpose flour. The result may be slightly more tender and less chewy.
What are oil-cured olives and can I use something else?
Oil-cured olives are deeply savory and wrinkled, common in Mediterranean cooking. If you can’t find them, use kalamata olives, but rinse and pat them dry to prevent excess moisture on the bread.
Should the bread be served warm or at room temperature?
It’s delicious both ways. Just after baking, it boasts crisp edges and fragrant topping, while at room temperature the flavors meld and deepen. Refresh briefly in the oven for best texture if serving later.
Inspiration: About Focaccia alla Barese
This recipe is inspired by traditional focaccia from Bari, a city in the Apulia region of southern Italy. Focaccia alla Barese is typically topped with olives, onions, and sometimes anchovies. The version here is softer and richer, echoing a home-cooked, more moist style while maintaining the signature savory flavors beloved in southern Italian bread culture.
Final Thoughts: An Italian Bread for Every Table
No matter where you serve it—on your patio with a glass of crisp wine, packed into a lunch for the park, or brought to a potluck dinner—this Italian snacking bread is a slice of Italian comfort. Simple to make, deeply flavorful, and built for sharing, it makes every gathering just a little bit more joyful and delicious.
