Homemade Focaccia Pugliese

Pugliese focaccia is full of rustic taste with a golden crust, gummy, soft crumbs and crunchy edges. With tomatoes, olives and oregano, they are the flavors of southern Italy in every bite.

If you have ever had focaccia bread from the southern region of Italy, you may be familiar with Apulian focaccia, a regional favorite known for its light consistency and crispy external edges. Unlike my soft focaccia with potatoes, this version jumps the potatoes but still offers a golden and rubbery crust with soft and airy interiors.

The dough has a slightly higher hydration, which helps to create those signature bubbles. A generous pifo of olive oil before cooking gives it a perfectly golden finish that makes it irresistible!

Because I love this recipe

• Special flours are not needed. This recipe uses basic flour for all uses. It is not necessary to trace the semolina, the durum flour or other high protein flours to obtain an exceptional consistency.
• Incredible flavor with a minimum effort. The dough has a soft and open crumb while the olive oil and the condiments create a rich and salty bite in every piece.

Note ingredients

• Flour for all uses: No special flour needed! The flour for all uses gives the focaccia a soft and tender crumb with a sufficient structure.
• Active dry yeast: It works better for this recipe. If you use the instant yeast, you can mix it directly in the flour.
• Honey: Helps to activate the yeast and adds a thin flavor. You can replace an equal amount of sugar if preferred.
• Olive oil: Essential for wealth and that clear and golden crust. It is used in the dough, in the pan and seasoned above before cooking.
• Uva or cherry tomatoes: Small tomatoes blush briskly at the top, adding a touch of sweetness and humidity. Dried tomatoes can be used, but add them only 5 minutes before the cooking time ends up preventing them from burn.
• Olives: The black olives are traditional, but the green olives or kalamata work as well.
• Oregano: A sprinkling of dry oregano adds a classic note based on herbs that combines well with tomatoes and olives.
• Salt: A last spray of coarse salt improves the flavor and gives that satisfactory crunch of the light on top.

How to make Apulian focaccia (see video above)

This dough meets easily with a short impuit and only an increase. Start by activating the yeast in hot water with a little honey. Once it becomes foamy, mix it with flour, salt and olive oil until a soft and slightly sticky dough is formed. Knead on a flat surface until smooth and elastic.

Let the dough gets up in a lightly oiled bowl until it is doubled. Once risen, punch it down and press it in a well -oiled pizza pan that lengthens it towards the edges. Cover and let the dough rest for about 15 minutes to help relax the gluten.

Use the tip of the fingers to deceive the surface, then on top with halved cherry tomatoes, olives, oregano, coarse salt and a generous drizzle of olive oil

Lower the surface with your fingers or knuckles. Add the halved cherry cherry tomatoes and olives, sprinkle with oregano and coarse salt and finish with a generous drizzle of olive oil. Cook until the Apulian focaccia is golden, swollen and slightly crunchy around the edges.

Serve suggestions

Pugliese focaccia is delicious served hot by the oven, alone or next to soups and salads. We love tearing the pieces and having fun as they are, so soft, rubbery and full of flavor.

You can also cut it in half and use it as a base for sandwich. Just add your favorite cold cuts, strong Italian cheeses or even grilled vegetables.

For a rapid torsion in pizza style, add the Apulian focaccia with mozzarella and do in the oven for a few minutes. I also like to spread it with the pesto before adding the cheese.

How to store focaccia bread

Store the bread in an airtight container or in a bag at room temperature, it will keep up to two days.

More focaccia recipes

This Apulian focaccia makes the perfect idea or dinner. Enjoy your meal!

Updated from 21 December 2018.

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