Apulian focaccia is a very versatile dish, which lends itself to different regional variations. For example, the focaccia from Bari involves the use of fresh tomatoes, oregano and olives, which give the focaccia an intense and aromatic flavour. Altamura focaccia, on the other hand, is prepared with Altamura semolina flour, which gives it a unique and unmistakable flavour.

Salento focaccia, on the other hand, involves the addition of cherry tomatoes and black olives, which give the focaccia a strong flavour, and is then covered with a further layer of dough. Taranto focaccia has a crunchier consistency. Furthermore, Taranto focaccia is usually topped with fresh cherry tomatoes, Taggiasca olives, onions and oregano. Martina Franca focaccia is similar to Bari focaccia, but has a lighter consistency and a more elongated shape. Furthermore, Martina Franca focaccia is often topped with fresh cherry tomatoes, olives and oregano.

In general, Apulian focaccia lends itself to many regional variations, depending on the ingredients and preparation techniques used. Each variant of Apulian focaccia has its own peculiarities and unique flavours, but they all share the same passion for good food and Italian culinary tradition.