Santa Rita

When you’re in Bari, Italy, there’s one local specialty you absolutely cannot leave without trying: Focaccia Barese. And while you can find it in many bakeries, there’s one spot that locals and tourists agree is the king: Panificio Santa Rita.

Let me be real with you: getting your hands on this focaccia is an event. This place gets incredibly packed. Unless you show up before they even open, you should be prepared to wait anywhere from 30 to 60 minutes. There’s even a guy who stands out front like a bouncer to make sure the line stays orderly and no one tries to cut. The system is simple: you take a number, line up against the wall, and patiently wait for your turn.

But oh, the reward when your number is finally called! The moment you step inside, you’re greeted with the most incredible, intoxicating smell of freshly baked breads and treats. It’s a sensory overload in the best possible way. While they have other delicious things, most people are here for one thing and one thing only: the legendary Focaccia Barese.

So, what makes it so special? This isn’t just any flatbread. It’s a traditional soft, chewy focaccia that’s unique to this region. It comes topped with sweet cherry tomatoes, briny olives (and a friendly warning: watch out for the pits!), and a generous drenching of olive oil. The real magic, however, is in the dough. It’s made with a mix of semolina flour and mashed potatoes, a secret that keeps the inside unbelievably moist and soft while allowing the bottom to get super crispy. It’s a textural masterpiece.

And the best part? A massive, whole round of this heavenly bread will only set you back about €5! It is, without a doubt, the best you will try, and the wait is 100% worth it. I highly recommend getting a few rounds to snack on over the next couple of days—that is, if you can resist eating it all at once. It’s just that delicious.