In the Gargano, focaccia is not a starter. It is a meal. Tall, soft, generous — with cherry tomatoes that sink into the dough during baking and extra virgin olive oil that creates that crispy bottom crust which is pure poetry. This is the recipe my mother made every Friday. The smell coming from the oven filled the whole building. There was never a single piece left.
Ingredients
For the dough (30x40 cm tray)
- 500g plain flour (or half plain, half fine semolina)
- 400ml warm water
- 7g dried yeast (or 20g fresh)
- 10g salt
- 5g sugar
- 50ml extra virgin olive oil
For the topping
- 200g cherry tomatoes, halved
- 80g black olives (with stone)
- Dried oregano -- generous
- Good extra virgin olive oil
- Fine salt to taste
Method
Make the dough
Dissolve the yeast and sugar in the warm water. Leave for 5 minutes. Add the flour, salt and olive oil. Mix until you have a soft, sticky dough — it should be very wet, that is perfectly normal.
First rise
Cover the bowl with cling film and leave to rise at room temperature for at least 2 hours, until doubled in size. If you have time, put it in the fridge overnight — the focaccia will be even better.
Stretch into the tray
Pour generous olive oil onto the bottom of the tray. Turn the dough into the tray and with oiled hands stretch it gently to the edges. If it springs back, leave it to rest for 10 minutes and try again. Leave to rise for another 30-40 minutes.
Add the toppings
Press the cherry tomatoes into the dough with your fingers, creating the classic dimples. Scatter over the olives. Dust generously with oregano and fine salt. Make an emulsion with 3 tbsp olive oil and 3 tbsp water and pour it all over the surface.
Bake
Preheat the oven to 220 degrees static. Bake on the lower shelf for 20-25 minutes until the surface is golden and the edges are crispy. Remove from the oven and leave to cool for 10 minutes before cutting -- if you can resist.
My tips
- The more olive oil in the tray, the better. Do not be afraid -- this is Pugliese focaccia, not a diet.
- Fine semolina in the dough gives a rustier, crispier texture typical of Puglia.
- The cherry tomatoes must sink well into the dough -- press them in firmly.
- Leftover focaccia reheated in a dry frying pan with a drizzle of oil comes back crispy as if just baked.
Leave a comment
Did you try this recipe? Do you have a memory, a variation or a question? Write to me — I read everything and reply personally.