Focaccia Pugliese with cherry tomatoes and kalamata olives @allourway.com
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5 from 11 votes

Focaccia Pugliese

A light and tasty bread from the Puglia region of Italy. It has crispy edges and studded with cherry tomatoes and kalamata olives and finished with salt and parmesan cheese.
Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Course: Appetizer, artisan bread
Cuisine: Italian
Keyword: Italian bread, snack food
Servings: 15
Calories: 85kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 2 cups 500 grams 00-type flour {substitute all-purpose if you don't have the Italian flour}
  • 2 large potatoes peeled and quartered, boil until fork tender, pour out water, set the potato quarters aside and let cool.
  • 1 1/2 Tablespoons yeast 1/2 oz.
  • 1 teaspoon sea salt plus more to taste
  • 1 cup 250ml lukewarm water
  • 10 cherry tomatoes halved
  • 10 kalamata olives halves
  • 1 Tablespoon Tuscan Seasoning or oregano
  • Extra virgin olive oil

Instructions

  • Place flour in large mixing bowl and whisk in dry instant yeast. Using a ricer, add the potatoes.
  • Add the lukewarm water and small pinch of salt to the flour and begin kneading to obtain a sticky, firm ball.
  • Place the dough in a bowl sprayed with vegetable oil. Wrap the top of the bowl with plastic wrap and let the dough rise until double in a warm, dry place. About 1 hour -- depending on the warmth of your kitchen it may take longer.
  • Preheat oven to 430 F.
  • Use the olive oil to generously grease a large baking pan ( we used a 12-inch pan) don't use any smaller or the dough will creep over the edge. Stretch the dough to evenly fill the pan.
  • Press the halved tomatoes in the dough, cut side down, add the olives, a generous sprinkling of Tuscan or Oregano seasoning and sea salt.
  • Drizzle the surface with more olive oil and bake in the hot oven for 20-30 minutes, or until the surface appears evenly browned and tomatoes are caramelized.
  • Lightly dust with Parmesan cheese when it is finished baking. Remove from baking sheet and let cool on a cooling rack.

Notes

  • Inspired from: http://www.aglioolioepeperoncino.com/2015/08/recipe-for-focaccia-pugliese.html

Nutrition

Calories: 85kcal | Carbohydrates: 17g | Protein: 2g | Sodium: 202mg | Potassium: 167mg | Fiber: 1g | Vitamin A: 70IU | Vitamin C: 5.9mg | Calcium: 19mg | Iron: 1.9mg