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Focaccia From Apulia Recipe

Focaccia From Apulia Recipe

Photographs : Alberto Rossi

Focaccia From Apulia Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour
  • 1 cup (170 g) semolina flour
  • 12/3 cups (400 ml) lukewarm water
  • 1/4 cup plus 1 tsp. (65 ml) extra-virgin olive oil
  • 21/4 tbsp. (6 g) active dry yeast
  • 2 1/2 tsp. (15 g) salt
  • 3 oz. (80 g) potatoes, or about 11/2 small


  • 7 oz. (200 g) cherry tomatoes, halved
  • Dried regano
  • Olive oil
  • Coarse salt

Method :

  1. Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes, let cool slightly and then mash them.
  2. Combine the two types of flours on a clean work surface and make a well in the center. Dissolve the yeast in 1 cup (240 ml) of the lukewarm water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. Add the salt, oil, mashed potatoes, and the remaining water, little by little. Knead the dough until soft, smooth, and elastic.
  3. Divide the dough into 4 balls. Place each ball of dough in a well-oiled 8-inch round baking pan and let rise in a warm place for about 3 hours.
  4. Once the first rising is done, flip the dough pieces over and spread each with your fingertips to cover the bottom of the pan. Top each with the tomatoes, a pinch of salt, a little olive oil, and oregano.
  5. Let them rise again until doubled in volume, about 30 minutes.
  6. Bake in the oven at 430°F (220°C) for 25 minutes, or until golden brown.

Preparation time : 15 minutes
Rising time : 11/2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


See also Italian recipes “Focaccia From Novi Ligure Recipe”