Focaccia Pugliese

Focaccia Pugliese

Soft and spongy Puglia style focaccia, with tomatoes, olives, oregano and LOTS of extra virgin olive oil. The flavours of the Mediterranean πŸ™‚

Per la ricetta in ITALIANO, clicca QUI!

There are days when I just terribly miss home, my family, my friends, the sea, and all that delicious food we have in the Mediterranean.  When melancholy hits me hard, I know what I need to do:

  1. Call my mom and get her to tell me all the juicy family gossip – it helps making me feel I am not missing out on REAL FAMILY DRAMA, lol
  2. FaceTime with my bestie for more gossip
  3. Bake myself one of my most favorite dish from Puglia: the focaccia!!!

This happens to be such an easy dish which SCREAM Mediterranean and only calls for simple staple ingredients: flour, yeast, tomatoes, olives, oregano and, of course, extra virgin olive oil!

You can use a stand mixer with the hook attachment if you want to save some time and energy, OR you can roll up your sleeves and knead the dough by hand, just like my grandma taught me πŸ˜‰


  • 400 g flour (0)
  • 100 g semolina flour
  • 2 g yeast
  • 17 g salt
  • 10 g sugar
  • 100 g boiled potato, mashed
  • 250 ml lukewarm water
  • 150 ml lukewarm whole fat milk
  • 50 ml extra virgin olive oil + more for the tray
  • tomatoes, oregano, olives

In a bowl of your electric mixer (or on your kitchen counter if your working by hands) gather flours and mashed potato

In a measuring cup pour lukewarm water and milk, add sugar and yeast. Stir well, then pour mixture into dry ingredients

Mix on medium speed r until the dough comes together. Add in salt and keep mixing

Last pour in 50ml of oil and keep mixing until you get a smooth and elastic dough.

Cover with plastic wrap and let it rest at room temperature until it doubles in size.

Drizzle more EVO in a baking pan, gently lay the dough into the pan pushing it down with your fingers so that some of the oil at the botton gets to the top. Cover with a towel and let it rest in at RT for 1 more hour or until doubled in size.

When ready,

wash and slice some tomatoes

lay them onto your dough, season with salt, oregano, some olives and more EVO

Bake in pre-heated oven at 200C for about 30 min or until the dough it’s golden-brown in color and the edges are crispy.

Let it stand on your counter until completely cooled. Then cut it up and serve!

This is best eaten on the same day, but if you want to save some, just wrap it up into plastic wrap and store in your fridge for 1-2 days then heat it up into your oven before serving it.

If you make this recipe, tag me in IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.