I love making this focaccia because it’s simple, authentic, and so flavorful. The dough, enriched with mashed potatoes, stays light and airy, and the olive oil gives it that signature golden crust. The burst of juicy cherry tomatoes with oregano and sea salt takes it to another level. It’s perfect as a snack, appetizer, or side for any Italian meal — and it fills my kitchen with the most irresistible aroma as it bakes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢300 grams (2.4 cups) all-purpose flour ▢10 grams (0.68 tbsp) fresh baker’s yeast or 5 grams dried baker’s yeast ▢1 pinch sugar ▢200 grams (0.95 cups) potatoes, mashed ▢2 tablespoons extra virgin olive oil + drizzling/topping as needed ▢1 1/2 teaspoons sea salt + coarse for topping ▢150 ml (10.14 tbsp) warm water ▢Oregano ▢10 cherry tomatoes
Directions
I start by washing the potatoes, placing them in a pot of boiling water, and cooking until tender. Once soft, I drain and mash them until smooth, then let them cool completely.
In a small bowl, I mix the yeast with a pinch of sugar and a little warm water, letting it rest for about 15 minutes until it bubbles and becomes frothy.
For hand-kneading, I place the flour in a large bowl and make a well in the center. I add the mashed potatoes, olive oil, salt, and the activated yeast mixture, then slowly add the remaining warm water while mixing with a wooden spoon. I knead by hand for about 10 minutes until the dough is soft and elastic.
For a stand mixer, I combine the flour, potatoes, olive oil, salt, and yeast water in the mixer bowl. Using the dough hook, I knead for about 5 minutes, gradually adding the warm water until the dough comes together.
I form the dough into a ball — it should be soft but not sticky — and place it in an oiled bowl. I cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 2 hours, or until doubled in size.
I drizzle a baking tray or 11-inch round baking pan generously with olive oil, coating the bottom and sides. With oily hands, I transfer the dough to the tray and stretch it gently to the edges.
I let it rise again in the tray for 30 minutes.
I cut the cherry tomatoes in half and press them into the surface of the dough. Then I sprinkle coarse salt, oregano, and a drizzle of olive oil on top. I cover it loosely with plastic wrap and let it rise for another hour, until puffed and doubled in size.
Meanwhile, I preheat the oven to 220°C (430°F).
I bake the focaccia for about 30 minutes, or until it’s golden brown and crisp on top. Once done, I transfer it to a wire rack lined with parchment paper to cool slightly before serving.
Servings and Timing
This recipe makes about 12 slices. Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 4 hours 45 minutes
Variations
I sometimes add sliced olives or thinly cut onions on top along with the tomatoes for extra flavor. For a herbier version, I mix fresh rosemary or thyme into the dough. When I want a softer texture, I increase the amount of mashed potato slightly. I can also replace the cherry tomatoes with sun-dried tomatoes for a deeper, richer flavor.
Storage/Reheating
I store the cooled focaccia in an airtight container at room temperature for up to 2 days or refrigerate it for up to 4 days. To reheat, I place slices in a preheated oven at 180°C (350°F) for about 5 minutes until warmed and slightly crisp again. It also freezes well — I wrap individual pieces and freeze for up to a month, then thaw and reheat before serving.
FAQs
Why are potatoes used in Pugliese focaccia?
Potatoes make the dough soft and moist inside, keeping it fresher for longer.
Can I use instant yeast instead of fresh yeast?
Yes, I use about half the amount if using dried or instant yeast.
How do I know when the dough has risen enough?
The dough should double in size and feel airy when gently pressed.
Can I use whole wheat flour?
Yes, I sometimes replace up to one-third of the flour with whole wheat for a heartier flavor.
What’s the best oil to use?
Extra virgin olive oil gives the best taste and authentic Mediterranean aroma.
Can I make this dough ahead of time?
Yes, I make the dough the night before and refrigerate it. I let it come to room temperature before shaping and baking.
Can I add cheese to the focaccia?
Definitely! I sometimes sprinkle grated pecorino or mozzarella before baking for a cheesy twist.
What’s the ideal texture of focaccia dough?
It should be soft, slightly sticky, and elastic — not stiff or dry.
How do I keep the focaccia from sticking to the pan?
I coat the pan generously with olive oil before adding the dough.
Can I serve focaccia cold?
Yes, it’s delicious at room temperature and makes a great sandwich base.
Conclusion
I love how this Traditional Pugliese Focaccia with Tomatoes turns simple ingredients into something extraordinary. The soft, golden dough, the burst of sweet cherry tomatoes, and the aroma of olive oil and oregano bring a taste of southern Italy to my table. It’s rustic, delicious, and perfect for sharing with family and friends — just the way it’s meant to be enjoyed.
This Traditional Pugliese Focaccia with Tomatoes is a soft, golden Italian bread from Puglia made with mashed potatoes for a tender crumb, topped with juicy cherry tomatoes, oregano, and sea salt. It’s rustic, aromatic, and irresistibly delicious.
Total Time:4 hours 45 minutes
Yield:12 slices
Ingredients
300 g (2.4 cups) all-purpose flour
10 g fresh baker’s yeast or 5 g dried yeast
1 pinch sugar
200 g (0.95 cups) potatoes, mashed
2 tbsp extra virgin olive oil (plus more for drizzling)
1½ tsp sea salt (plus coarse salt for topping)
150 ml (10 tbsp) warm water
10 cherry tomatoes, halved
Oregano, to taste
Instructions
Boil potatoes until tender, drain, and mash until smooth. Let cool completely.
In a small bowl, mix yeast with a pinch of sugar and a little warm water. Let stand 15 minutes until frothy.
In a large bowl, place flour and make a well in the center. Add mashed potatoes, olive oil, salt, and activated yeast mixture. Gradually add remaining warm water while mixing.
Knead by hand for about 10 minutes (or 5 minutes with a mixer) until dough is soft and elastic.
Form dough into a ball, place in an oiled bowl, cover, and let rise in a warm place for about 2 hours, or until doubled in size.
Grease a baking tray or 11-inch round pan generously with olive oil. Transfer dough to the pan and stretch gently to fit.
Let dough rise again in the pan for 30 minutes.
Press halved cherry tomatoes into the dough, then sprinkle with oregano, coarse salt, and drizzle with olive oil. Cover loosely and let rise another hour until puffy.
Preheat oven to 220°C (430°F). Bake for about 30 minutes until golden brown and crisp on top.
Cool slightly on a wire rack before slicing and serving.
Notes
Add olives or thinly sliced onions on top for extra flavor.
Mix in rosemary or thyme for an herby variation.
For a softer texture, slightly increase the mashed potato amount.
Replace cherry tomatoes with sun-dried tomatoes for a deeper flavor.
Store at room temperature up to 2 days or refrigerate up to 4 days. Reheat before serving for best texture.
