Focaccia con Cipolla e Olive (Tarantina)

Focaccia con Cipolla e Olive (Tarantina) is a savory flatbread originating from the coastal city of Taranto, in the Apulia region of southern Italy. This focaccia is distinguished by its generous topping of thinly sliced onions and locally cured olives—typically black or green varieties such as Leccino or Bella di Cerignola—soaked in extra‑virgin olive oil. The dough itself is a simple blend of flour, water, yeast, and salt, enriched with oil to create a soft, airy crumb and a crisp, golden crust. A great version achieves a delicate balance: the onions should be soft and lightly caramelized but not burnt, the olives briny and flavorful, and the bread’s texture light yet sturdy enough to hold the toppings without becoming soggy. The abundant olive oil is essential not only for flavor but for the characteristic sheen and moistness of the finished focaccia.

As a regional specialty of Taranto, the dish has deep roots in Pugliese bread‑making traditions. A well‑executed Tarantina focaccia is prized for its simplicity and depth of flavor. However, quality can vary; local food critic Franchino Er Criminale has offered a negative review of the version served at Panificio Laterza in Taranto, suggesting that even established bakeries may miss the mark. Regional variations exist across Italy—for instance, the Genovese focaccia uses less oil and often omits the olive‑and‑onion topping, while the Barese version may include cherry tomatoes or oregano—but the Tarantina remains defined by its bold onion‑olive combination and the marine‑influenced oil of the Ionian coast.