Puttanesca focaccia
- Published: 13 Jul 23
- Updated: 23 Apr 24
Ligurian focaccia collides head-on with Neapolitan puttanesca in this incredible loaf. Our light and pillowy focaccia – glistening with olive oil and topped with tomatoes, olives, anchovies and capers – is this summer’s must-bake.
This recipe gives two options: a three-day method for a full tasting flavour, or you can make the focaccia in a day – just skip step 1 of this recipe and add all the dough ingredients at the same time, then prove in a warm place (not the fridge) for a few hours until doubled in size.
For something a bit different, try our herby gooseberry focaccia.
-
Serves 10 -
Hands-on time 55 min, plus resting and proving overnight (spread over 3 days). Oven time 30 min
Nutrition
- Calories
- 309kcals
- Fat
- 12g (2.1g saturated)
- Protein
- 8.2g
- Carbohydrates
- 41g (2.3g sugars)
- Fibre
- 2.3g
- Salt
- 1.8g
delicious. tips
Eco tip: Use a shower cap instead of cling film to cover the bowl of dough while it’s proving – it eliminates the need for single-use plastic and creates the same steamy environment.
We give our focaccia a three-day prove for good reason – the actual hands-on time is tiny but the flavour it creates is huge. In general, the slower the proving process, the more time the dough has to ferment and develop in flavour. You can still make perfectly good focaccia in a day, however – just skip step 1 and add all the dough ingredients at the same time (including the poolish ingredients), leave for 30 minutes as in step 2 then continue from step 3. For the final prove, leave the dough in a warm place for a few hours until doubled in size (rather than in the fridge)