cooklybookly
favorite
print
rate
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 12 cherry tomatoes
  • 14 large green olives
  • a small bunch of fresh oregano, leaves only
  • a few sprigs of rosemary, leaves only
  • 500 g strong bread flour
  • 7 g dried fast action yeast
  • 2 tbsps fine sea salt
  • 4 tbsps good quality virgin olive oil
  • 2 tsps coarse sea salt
Focaccia Pugliese
A gorgeous local variation on the classic Italian bread!
Focaccia Pugliese Focaccia Pugliese

This is such a quintessential Mediterranean bread, made with beautifully ripe cherry tomatoes, nice big Halkadiki olives and lots of fresh oregano and rosemary. You need some good virgin olive oil too to give this that authentic quality and flavour. Technically Focaccia Pugliese is made with boiled potatoes, but I opted for a more basic recipe (from the BBC good food site) and then dressed it up Pugliese style!

  1. Put the flour into a large bowl and then prepare the yeast (following the instructions on the tin). Add the fine sea salt into one side of the flour and the yeast into the other (the seperation at this stage prevents the salt from killing the yeast!). Make a well in the centre and then add two tbs of oil and gradually, 350ml of lukewarm water (one third boiled, two thirds cold). Mix everything together until you have a sticky dough
  2. Then tip out the dough onto a well floured surface and kneed for five minutes or so, until you have a nice smooth (less sticky) dough. Transfer to a clean bowl, cover with a tea cloth and let it prove for about an hour
  3. Finally, oil a rectangular shaped baking dish (roughly 35cm x 25cm), transfer the dough onto a work surface and stretch to fit the tin. Transfer to the tin and leave to prove (covered) for a further half an hour, before brushing all over with olive oil and then arranging the tomatoes and olives, gently pushing into the dough to create dimples. Sprinkle with the herbs and coarse sea salt and bake in a hot ovem for 20 minutes or so, until nicely browned

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

Focaccia Pugliese
A gorgeous local variation on the classic Italian bread!

This is such a quintessential Mediterranean bread, made with beautifully ripe cherry tomatoes, nice big Halkadiki olives and lots of fresh oregano and rosemary. You need some good virgin olive oil too to give this that authentic quality and flavour. Technically Focaccia Pugliese is made with boiled potatoes, but I opted for a more basic recipe (from the BBC good food site) and then dressed it up Pugliese style!

Prep 30 minutes
Total 2 hours
Serves
US | Metric
favorite
print
rate
Ingredients
  • 12 cherry tomatoes
  • 14 large green olives
  • a small bunch of fresh oregano, leaves only
  • a few sprigs of rosemary, leaves only
  • 500 g strong bread flour
  • 7 g dried fast action yeast
  • 2 tbsps fine sea salt
  • 4 tbsps good quality virgin olive oil
  • 2 tsps coarse sea salt
  1. Put the flour into a large bowl and then prepare the yeast (following the instructions on the tin). Add the fine sea salt into one side of the flour and the yeast into the other (the seperation at this stage prevents the salt from killing the yeast!). Make a well in the centre and then add two tbs of oil and gradually, 350ml of lukewarm water (one third boiled, two thirds cold). Mix everything together until you have a sticky dough
  2. Then tip out the dough onto a well floured surface and kneed for five minutes or so, until you have a nice smooth (less sticky) dough. Transfer to a clean bowl, cover with a tea cloth and let it prove for about an hour
  3. Finally, oil a rectangular shaped baking dish (roughly 35cm x 25cm), transfer the dough onto a work surface and stretch to fit the tin. Transfer to the tin and leave to prove (covered) for a further half an hour, before brushing all over with olive oil and then arranging the tomatoes and olives, gently pushing into the dough to create dimples. Sprinkle with the herbs and coarse sea salt and bake in a hot ovem for 20 minutes or so, until nicely browned

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

Our social features are coming soon