Focaccia Pugliese

Focaccia Pugliese

serves 6-8

  • 500g type ‘00’ flour, plus extra if needed and for dusting
  • 1 x 7g sachet dried yeast
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 150 ml milk, plus extra if needed
  • 100 ml of water
  • 300g potatoes, boiled, mashed and cooled
  • salt flakes
  • cherry tomatoes
  • dried oregano, for topping

Place the flour and yeast in a large bowl, add the olive oil, milk, water and mashed potato and mix with a spoon until it comes together. Season with a generous pinch of salt, then knead on a floured surface for 2–3 minutes or until smooth. If the dough is a bit dry, add a little more milk or water; if it’s too wet, add a little extra flour.

Cover the bowl with a damp tea towel and allow to rise at room temperature for 2 hours or until doubled in size.

Preheat your oven to 200ºC and line a baking tray with baking paper.

Place the dough on the prepared tray and gently stretch with floured hands to a rectangle about 1 cm thick. Top with halved or whole cherry tomatoes, dried oregano, salt and a little extra olive oil and bake for 20–25 minutes or until golden and puffed up.

Recipe from “Cook Like An Italian” Season 2, Episode 2

Recipe Image

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