Focaccia pugliese

What should I say about regional cuisine in Italy? well it could be a pretty endless discussion.. let’s just say that every little tiny village in Italy has its own recipes, its own ideas on how you should cook this or that recipes.. well actually this also happens from a family to another 😀 I know italians are pretty much into food. Sometimes it seems being able to cook something could be more important that any other thing. I must admit that in cooking I have found a way to sweep away anxiety and stress and relax completely. And when the results of my efforts are in a shape of a pizza or a focaccia like this, I really feel like I’m in heaven! This recipe is one of the many recipes you will find on how to make a focaccia pugliese (literally from Puglia). I hope you will try it and tell me if you like it!

A little advice, to prepare it by hands you should be a little expert in this kind of dough, otherwise it will take a long time and much effort. I think it’s much better ( easier and faster) if you have a food processor, or a stand mixer.


  • 500gr durum wheat flour or bread flour (organic and stone milled is best)
  • 10 cherry tomatoes
  • 2 medium potatoes
  • extra virgin olive oil
  • 1/2 ounce of fresh yeast (or 100gr of sourdough)
  • origano
  • salt
  • 3/4 cup of room temperature water


Step 1
Boil the potatoes and peel them, then let them cool.

Step 2
In the bowl of the mixer put the water in which you have dissolved the yeast (or add the sourdough to the water). Add the flour and start the machine at the lowest speed. mix well.

Step 3
Add the potatoes and increase the speed of the mixer. Let the machine mix the dough for 5 minutes then add three tablespoons of oil and a large pinch of salt. If the dough is too soft, add a little more flour. Continue kneading the dough for another 2 minutes and then let it rise for 2 to three hours in a warm place. If the weather is too cold, allow the dough to rest an additional hour. It must have doubled in size.

Step 4
Preheat the oven at 240°C (440°F). Grease a baking tray ( about 28cm diameter) with some oil and then spread the fermented dough on it. Wash the cherry tomatoes and cut them in half. Put them on the focaccia, by deepen them into the doug. Add more oil on the surface. Sprinkle origano and a little bit more salt and put it in the oven.

Step 5
After 5 minuted reduce the temperature to 180° C (390°F) and cook for about 30 minutes. When the focaccia il golden brown it’s ready to be served.