Sammichele di Bari focaccia a libro

This focaccia has a circular shape and a diameter of about 30-35 cm and a thickness of about 3-4 cm; externally it is crunchy and has a brownish colour, while it is soft and white inside. It is sold in pieces or in whole forms, from the smallest of about 130 grams to the largest of 600-700 grams each. Its name is derived from the method of closing the dough which is similar to a book closing, during processing, the dough is spread, seasoned with extra virgin olive oil, salt and oregano and then closed on itself to form a roll arranged in a spiral.
The origins of the focaccia a libro date back to ancient Roman civilization. The confaerratio, the religious ritual with which the archaic Roman wedding was celebrated, required the spouses to break a focaccia (or bread) made with spelt to symbolise the beginning of married life and they offered it up as a sacrifice to Jupiter Farreo Iuppiter Farreus. There are a few sources in Sammichele di Bari which describe the origin of the preparation of focaccia a libro, fecazze a livre in dialect; generally reference is made to information that links historical documents with oral sources. Some attribute the introduction to Miguel Vaaz, Count of Mola, a Portuguese man of Jewish origin, who in 1609 bought the large estate of Casamassima from the tax authorities, which at the time including the territory of the Quattro Miglia, that is today’s Sammichele. For others, the focaccia a libro appears in Sammichele at the end of the 1700s as a focaccia which needed very little time to rise: the time needed to recite 10 prayers.
Whatever the origin, there is a typical trait found in the making of this focaccia, which is given by the use and enhancement of “poor” and not very elaborate ingredients: flour comes from locally grown soft grains and is linked to the cereal tradition of the region – Majorca, risciola, bianchetta are the grains used; salt from the nearby Margherita di Savoia salt pans; extra virgin olive oil from local mills from olives of the Bari ogliarola, cima di Mola, racioppa e cazzinicchio cultivars; wild oregano which is harvested in uncultivated, arid and sunny areas; and natural yeast from the sourdough of the previous dough used.

Season

Sammichele di Bari focaccia a libro is available all year round.