by Nancy S. Mure
Here’s a recipe I acquired from www.cookingwithnonna.com. I believe it originates from Bari. I made it as a Mothers Day treat.
Despite measuring ingredients with a ‘real’ teaspoon and an 1/2 cup-measure espresso cup, this recipe was fun, easy to follow, accurate and true to an Italian Mother’s cooking. Just be sure to have a 14 inch, round baking pan on hand to complete the job.
Enjoy Focaccia Barese on its own, with a nice red table wine or as a sandwich with prosciutto, mortadella or mozzarella.
Happy Mother’s Day!