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.