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Focaccia Pugliese (Italian Cherry Tomato Focaccia)
Focaccia Pugliese is one of the most iconic and delicious recipes from Southern Italy. This traditional flatbread comes from Puglia, the sun-drenched region known for its simple yet flavorful dishes made with fresh, local ingredients.Soft and fluffy on the inside with a slightly crisp crust, this Italian cherry tomato focaccia is topped with sweet, juicy tomatoes—usually cherry or grape tomatoes—that are gently pressed into the dough before baking. A drizzle of extra virgin olive oil and a sprinkle of dried oregano or fresh rosemary bring out all the classic Mediterranean aromas.
Ingredients
- 500 g "00" flour - ~4 cups
- 7 g active dry yeast - ~2 ¼ teaspoons
- 1 teaspoon granulated sugar
- 15 g fine salt - ~2 ½ teaspoons
- 50 ml extra virgin olive oil - ~3 tablespoons
- 300 ml water - ~1 ¼ cups, at room temperature
- 30 cherry or grape tomatoes
- coarse salt
- oregano or rosemary - to taste
Instructions
Make the Dough
- In a small glass or bowl, dissolve the active dry yeast in half of the water. Add the sugar and stir well to activate the yeast.
- Place the flour in a large mixing bowl. Pour in the yeast mixture and begin to mix with a spoon or your hands.
- Gradually add the remaining water while continuing to mix. Then add the extra virgin olive oil. Finally, add the salt and mix until well combined.
- Knead the dough with your hands for a few minutes, until it becomes soft, smooth, and slightly sticky. Shape the dough into a ball and place it back into the bowl.
- Score a cross on top of the dough using a sharp knife.
The First Rising
- Cover the bowl first with plastic wrap (to retain moisture), then with a clean kitchen towel (to keep it in the dark). Let the dough rise at room temperature in a warm, draft-free place.
- Allow the Focaccia Pugliese dough to rise for about 2 hours, or until it has doubled in size. In the meantime, generously grease a non-stick pizza pan or baking sheet with extra virgin olive oil.
The Second Rising
- Transfer the risen dough onto the prepared baking pan. Gently stretch and press it out with your hands to fill the pan evenly. Cover with a kitchen towel and let it rise for another hour.
- After the second rise, the dough will be very soft and airy. Lightly stretch it again if needed and use your fingertips to create the classic dimples on the surface. Sprinkle with coarse salt and your choice of dried oregano or fresh rosemary.
The Baking
- Top with halved cherry or grape tomatoes, pressing them slightly into the dough. Bake in a preheated oven at 200°C (390°F) on the lower rack for about 40 minutes, or until golden and crisp on the bottom.
- Let your Italian cherry tomato focaccia cool slightly, then slice and enjoy. It’s incredibly tasty whether served warm or at room temperature—just like they do in Puglia!
Nutrition
Serving: 100gCalories: 731kcalCarbohydrates: 133gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 1507mgPotassium: 2337mgFiber: 15gSugar: 26gVitamin A: 7684IUVitamin C: 126mgCalcium: 115mgIron: 8mg
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