Focaccia pugliese..check this out 👇

At this time the ONLY best thing we can do is cooking!!! I hope this Covid-19 is going away soon… I have so many dreams to fullfill!!!

so every day, I’m making something good.

Today I want to share with you a italian traditional focaccia from South of Italy.

Focaccia w tomatoes

Focaccia is one of the most popular breads in Italy and much like many Italian dishes, it has different versions all over the country.

The most popular focaccia comes with lovely fresh cherry tomatoes and a sprinkling of oregano, but today Iìll show you a focaccia pugliese in a different version


  • 200 gr flour o
  • 100 gr flour type 1 (is not necessary)
  • 80 gr boiled potatoes
  • 7 gr sugar
  • 7 gr salt
  • 20 gr extra virgin olive oil
  • 190 gr water
  • 15 gr bread yeast


  • Place the flour on the counter in a volcano-shaped mound
  • In the middle, add the mashed potatoes, olive oil, bread yeast, salt and finally the lukewarm water bit by bit while you begin to mix the dough by hand
  • Mix the dough by hand for about 10 minutes. The final consistency should be similar to that of one’s earlobe — continue to add lukewarm water as necessary
  • On a large baking tray, add olive oil and lay the dough out, leaving it to rise under a damp cloth for about 2 hours
  • To check if the dough has risen sufficiently, place a small piece of dough in a glass with water. If it floats, then the rising is done
  • Spread olive oil on the dough and softly push the dough to the trail.
  • Let set for another 30 minutes
  • Cut the cherry tomatoes in half and press them into the surface of the dough
  • Add a pinch of salt, oregano and a little bit of olive oil
  • Put in the oven at 220C/430F for about 12 minutes

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