Puglia is famous all over the world for its traditional recipes handed down from one generation to the next – one of these is the focaccia.
Thick, soft and crunchy, a simple and genuine street food with a flour-based dough topped only with tomatoes and oregano.
Perfect for lunch or dinner, it can also be enjoyed throughout the day as a snack.
There are endless toppings depending on the maker’s choice.
They say focaccia was born in Altamura as a variation of the traditional durum wheat bread, probably from the need to take advantage of the initial strong heat of wood-fired ovens. Before baking the loaves, some dough was placed in a tin, left to rest, seasoned and baked.
There are many variants of focaccia in Puglia and, today, we are presenting the classic “focaccia barese”.
Try making it at home and pairing it with our rosé wines from Puglia:
- 250 g Italian “00” flour
- 250 g remilled semolina flour
- 300 ml warm water
- 150 gr boiled potato
- 15 gr brewer’s yeast
- extra-virgin olive oil
- ½ tbsp salt
- 1 pinch sugar
- 250 g cherry tomatoes
- green olives
Start mixing the flours, dissolve the yeast in the water and add the oil, salt, sugar, water and mashed potato. Place the dough in a bowl and let it rise until double in size.
Brush a tin with olive oil and, using your fingertips, spread the dough right up to the edge in order to fully cover the tin.
Then place the halved tomatoes and olive.
Season with oregano and salt and leave to rise for one hour.
Place in the oven at 250°C for 20 minutes.