Focaccia pugliese with fresh tomatoes
- July 2019
- Serves 8-12
- Hands-on time 30 min, simmering time 15 min, oven time about 30 min, plus cooling and proving
This gorgeous focaccia pugliese recipe is brought to you by Italian food blogger Chiara Lancia. The recipe was passed on to Chiara by her godmother, who comes from Puglia in southern Italy. It’s perfect for big social occasions with friends and family and makes a stunning centrepiece studded with fresh, seasonal tomatoes.
- 5.6g (1g saturated)
- 57.4g (1.2g sugars)
To mimic a warming oven to prove the dough, heat your oven to its lowest setting (about 50°C), then turn it off and put the dough inside to prove with the door shut.
This is best eaten the day it’s baked but will keep for 1-2 days in an airtight container.
Adding cooked mashed potatoes to focaccia is typical of the Puglia region.
A dry Italian white, refreshing and lemony, is all you need here – simple but mouthwatering soave, gavi or premium pinot grigio.
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