This version of Focaccia hails from Puglia, the stunning stiletto of Italy! Featuring cherry tomatoes and green olives, this Focaccia Pugliese is perfect for a light summer lunch or a quick savory snack.
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A few details about the recipe
I discovered this delicious focaccia during a trip to Puglia, one of the southernmost regions of Italy. You know, this amazing region located in the stiletto of the Italian boots?! Locally called Focaccia Pugliese, it is bursting with flavors, simple to make, and perfect for summer.
This focaccia is super moist and soft on the inside and crispy and golden on the outside.
Perfumed with loads of extra-virgin olive oil. Topped with ripe cherry tomatoes, aromatic and tender green olives, a pinch of dried oregano, and green pepper. What could be more decadent and summery than that?
Wine Pairing for Focaccia Pugliese🍷
PRIMITIVO / ZINFANDEL
Primitivo is one of the leading grape varieties in Puglia. It is also widely planted in California where it is called Zinfandel.
Typically full-bodied, Primitivo/Zinfandel-based wines are packed with jammy berry fruits and plummy fruits. Soft textured and concentrated, good Primitivo wines have medium tannins and acidity and will compliment the fruitiness and tanginess of this delicious Focaccia Pugliese.
WINE APPELLATION SUGGESTIONS
Other Delicious Summer Recipes
Cherry Tomato and Green Olive Focaccia
PRINT SAVEINGREDIENTS
For the focaccia dough
- 1 cup (220 ml) lukewarm water
- 2 ¼ teaspoons (7 g) instant yeast
- 1 teaspoon (5 g) sugar
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- 1 tablespoon (15 ml) extra-virgin olive oil
For the topping
- ¾ cup (150 g) cherry tomatoes
- ¼ cup (50 g) green olives
- 1 teaspoon dried oregano to sprinkle on top
- ⅛ teaspoon green pepper to sprinkle on top
INSTRUCTIONS
- Start by activating the yeast: add the instant yeast and the sugar into the lukewarm water and wait 3 minutes.
- Prepare the dough by mixing the flour, salt, extra-virgin olive oil, and yeast mixture into a large mixing bowl (or in a KitchenAid bowl if you have one).
- Knead for 5 minutes until the dough is more elastic and sticks to your fingers.
- Place a damp cloth or a clinging film overtop of the mixing bowl and let the dough rest for 30 minutes or until it has doubled in size.
- Once the dough has risen, remove the air from the dough by pressing down using your fist and hand. This action of removing air from the dough is called “dégazage” (literally removing gas) and helps the dough rise once in the oven.
- Line a baking tray with parchment paper. Spread a generous amount of extra-virgin olive oil onto the tray. Place the dough on the tray and using your fingers, spread the dough in a 30 cm large circle. You can apply olive oil on your hands to prevent the dough from sticking while spreading it.
- Let the dough rise for another 30 minutes.
- Generously drizzle the risen dough with olive oil. Then using your fingertips in a claw shape, poke some half holes into the dough. The surface of your focaccia dough must be uneven with lots of small holes in which olive oil puddles can form.
- Add the cherry tomatoes, green olives on top of the focaccia dough by pressing gently.
- Sprinkle some oregano and some green pepper on top.
- Bake for 20 minutes in a preheated oven in static mode at 430°F (220°C) or until golden. Enjoy!
NOTES
- Activating the yeast, whether dried or fresh is an important step for most bread recipes. The yeast will feed on the sugar and help the dough rise and develop nicely.
- The “dégazage” technique, which consists in removing air after the first rise of the dough is very important to make sure your Focaccia is risen and golden.
- You can either enjoy this Focaccia Pugliese as an appetizer or serve it warm with a creamy Burrata cheese and arugula salad on the side for a light lunch!
