Focaccia alla Barese

Apulian Onion, Anchovy, & Olive Focaccia

Preparation info

  • Makes


    12 × 18 inch 30 × 45 cm
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a traditional Christmas Eve antipasto in Apulia. Please don’t be repelled by the presence of the anchovies—they melt into the topping and add a pleasant note of saltiness, but no strong fishy taste. My dear friend and second mother, Ann Amendolara Nurse, taught me to make this.




  1. While the crust is rising, prepare the topping. Pour about half of the olive oil into a 10-inch (25-cm) sauté pan and place over low to medium heat. Add the onion slices, and cook t