Focaccia Pugliese

Focaccia is a flatbread, popular throughout Italy.

Focaccia Pugliese

  • Servings: 2- 9 inch breads, or 1- 18 x 13 inch 2- 22cm breads, or 1- 45 x 33 cm

Puglia has a very special focaccia with an open, moist, tender crumb that you won’t soon forget. This Focaccia Pugliese recipe is a traditional Italian flatbread from the Puglia region. It’s a simple yet delicious bread that’s perfect for dipping in olive oil or serving alongside your favorite Italian dishes.


  • 1 medium russet potato, peeled, diced and boiled until tender
  • 1-1/2 tsp of instant yeast
  • 3-1/2 cups all purpose flour
  • 1 cup of warm water reserved from potato water
  • 2 tbsp extra virgin olive oil, plus more for topping bread
  • 1-1/4 tsp salt
  • Sea Salt for topping
  • Extra virgin olive oil for topping


  • Remove boiled potato from the water and put it through a food mill, ricer or grate through the large holes of a box grater. Set aside. Reserve the potato water.
  • In the bowl of a stand mixer or processor, mix or pulse yeast, 1/2 cup of flour, and 1/2 cup and 1/2 cup of warm water until combined. Cover and set aside until bubbly, about 20 minutes. Add remaining dough ingredients including reserved potato.
  • If using a mixer, use the dough-hook and knead on medium speed for 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds.
  • Transfer dough to a lightly oiled bowl, turn to coat with oil, cover with plastic wrap and allow the dough to rise for about 1 hour or until doubled in volume.
  • With wet hands remove the dough to a half sheet pan (15½ x 10½ inch).
  • Adjust the oven rack to the lower-middle third position and preheat oven to 425℉. Dimple the risen dough deeply enough to hold any topping that you choose.
  • Drizzle dough with olive oil and evenly sprinkle coarse salt and toppings (if desired).
  • Bake until focaccia bottom is golden brown and crisp, about 25 minutes. Transfer to a wire rack to cool slightly and serve warm.