Focaccia Pugliese from Our Puglia Cooking Vacations

December 11, 2020  |  By Peg Kern
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A vendor selling street food in Puglia on a culinary tour of ItalyNothing warms a home quite like the smell and taste of freshly baked bread. This classic focaccia recipe is from our friends in Puglia. It is so simple to prepare and versatile to dress up with the freshest herbs and vegetables of the season- or to eat as is, with some Puglia Extra Virgin Olive Oil of course!

See all our culinary vacations in Puglia.

Focaccia Pugliese con Pomodoro

Serves: 4A tasty round of fresh focaccia made during a cooking vacation in Italy with The International Kitchen.
Prep time: 90 minutes
Cook time: 40 minutes
Cook method: Bake


  • 1 pound flour
  • 3 pinches of dried oregano
  • Rosemary, to taste
  • 2 big ripe plum tomatoes
  • 1 teaspoon sea salt (or kosher salt)
  • ½ tablespoon fresh brewer yeast (do not use dried yeast)
  • ½ tablespoon Puglia (if you have it!) Extra Virgin Olive Oil
  • 1 cup slightly warm water


Ripe tomatoes ready for a recipe during a culinary vacation with The International Kitchen.
1. On a bread board make a well with the flour, dissolve the yeast in it and add little by little the water (slightly warm in fall/winter), one teaspoon of salt and extra virgin olive oil. Work in all the ingredients, kneading the dough for about 5 minutes until it is smooth. Place the dough in a bowl with some flour on it and cover with a kitchen towel, set aside in a warm place for about 1 hour.

2. When the dough has risen, put some extra virgin olive oil in a rounded baking tray having a diameter of about 11 inches. Gently put the dough in the tray and on it the chopped tomatoes, oregano (optional), extra virgin olive oil, and salt, using your finger tips to gently push the ingredients into the dough. Let rise another 30 minutes.

3. Bake in a hot oven (350 F) for about 40 minutes. Serves 4.

A vespa in PugliaInterested in learning more types of focaccia? Try our focaccia with roasted tomatoes and herb oil, or classic focaccia.

By Peg Kern

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