Traditional Focaccia Pugliese, or Focaccia Barese, is typical of Apulia a region in Southern Italy known as the land of durum wheat. 🌾

This focaccia is fragrant on the outside and soft on the inside, thanks to a special ingredient in the dough: mashed boiled potato.

Traditionally, it is garnished with cherry tomatoes, oregano, and black olives for a rustic and flavourful finish.

Serves: 6 | Preparation : 30 mins + 2 hours resting | Cooking : about 25 to 30 mins

  • 300 g Italian 00 flour (or All-Purpose / Plain Flour)
  • 200 g durum wheat semolina flour (remilled)
  • 2 peeled small yellow potatoes or 1 medium potato, boiled and mashed
  • 300 ml lukewarm water (50 ml for dissolving yeast)
  • 10 g fresh brewer’s yeast or 5 g dry brewer’s yeast to activate
  • 300 g Cherry tomatoes
  • 80 g Pitted olives, black or green
  • Salt: 15 g (2 teaspoons)
  • Sugar: 6 g (1 teaspoon)
  • Dried oregano: to taste
  • EVOO – Extra Virgin Olive Oil: approx. 4 tablespoons for the dough + a drizzle

Method

In a large bowl, mix the flours and make a well in the centre, add the mashed potatoes.
Dissolve fresh yeast in 50 ml lukewarm water with sugar.
Gradually add the water-yeast mixture to the flour, mixing with a wooden spoon. Add the remaining water, salt, and olive oil, and knead by hand for about 10 minutes on a floured surface until soft and elastic.

Place the dough to the bowl, drizzle some olive oil, cover it with a kitchen towel and place in a warm, dry spot (near a radiator or briefly preheated oven switched off).
Let it rise about 2 hours or until doubled in size.

Preheat the oven to 180°C / 350°F / Gas 4.
Transfer the dough to a lightly greased baking tray and stretch the dough with your hands using fingertips to make dimples.

Garnish with cherry tomatoes, olives, a sprinkle of rock salt, dried oregano, a drizzle of olive oil, optionally slices of red or white onion.

Leave it to rest for a further 30 minutes before baking.

Bake in a static oven for 25–30 minutes, until golden brown.

Let cool slightly before slicing and serving your focaccia pugliese.

 

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