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Down in southern Italy, I found this amazing Puglian focaccia that's now my little taste of Italy right at home. I completely fell for this bread during my vacation there. The fluffy inside, golden crust, and those juicy cherry tomatoes that burst when you bite into them take me back to those wonderful Italian moments. Whenever I bake it, the smells floating through my kitchen make it feel just like we're sitting in a cozy Italian trattoria.
Italian Delight From My Travels
What makes everyone in my house go crazy for this focaccia is how incredibly soft it is and how comforting something so simple can be. The ingredients aren't fancy, but they work pure magic in the oven. I often pull this out for our Sunday meals or when friends drop by unexpectedly. The Mediterranean aroma wins everyone over right away.
Shopping List
- Flour: 4 cups unbleached, my top choice for super softness
- Dry yeast: 2 teaspoons, which I wake up in 2 cups of warm water
- Potato: 1 medium, boiled and finely mashed for that secret softness
- Olive oil: 3 tablespoons of the highest quality you can find
- Cherry tomatoes: 10 ripe, juicy ones from my local market
- Oregano: 1/2 teaspoon dried for that wonderful aroma
- Sugar: Just a tiny 1/4 teaspoon
- Salt: 1.5 teaspoons coarse salt
Easy Kitchen Steps
- Getting started with the basics
- First I stir the yeast into warm water and let it get bubbly for 5 minutes. In my big bowl I make a well with the flour, then add my mashed potato, salt, olive oil, a touch of sugar, and my water-yeast mix. I knead everything with care for 10 minutes until the dough feels smooth.
- Waiting game
- I cover my dough with a clean kitchen towel and let it slowly rise in a warm spot for 2 hours.
- Setting things up
- I heat my oven to 190°C and coat my baking pan generously with olive oil. Then I spread the dough using my fingertips, making lots of little dimples.
- Final touches
- I lay my halved tomatoes across the top, sprinkle on a bit of salt, scatter oregano, and drizzle a mix of warm water and olive oil over everything.
- The wonderful baking
- Into the oven it goes for 45-50 minutes until my focaccia turns beautifully golden. I let it rest 5 minutes before taking it out of the pan.
Insider Tips
I always go for the best olive oil I can get my hands on—it's what gives the focaccia its true character. I pick my tomatoes really ripe from the market for better flavor. The potato trick came from my Italian neighbor who swore it was an old secret from Puglian grandmas. And most importantly, I never rush things—patience makes the best focaccia.
Serving Suggestions
I like to serve my focaccia while it's still warm alongside homemade antipasti, herby marinated olives, and a nice arugula salad topped with parmesan. A cold glass of Verdicchio for the grown-ups, lemonade for the kids, and we're all set. These moments of sharing my focaccia always bring back memories of my Italian vacation.
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Frequently Asked Questions
- → Why put potato in the dough?
- Adding potatoes makes the dough softer, giving it a special texture. It’s a trick from Pouilles that also keeps the bread fresher longer.
- → Can I make the dough earlier?
- Yep, mix it the day before and let it sit in the fridge overnight. Just pull it out an hour before shaping so it warms up.
- → Which olive oil should I pick?
- Go for a good-quality, extra virgin olive oil. Its flavor plays a big role in how your focaccia tastes.
- → How do I get a golden crust?
- The secret is being generous with olive oil. Coat the pan and the top well to make it beautifully crispy.
- → How do I store it?
- Keep it in a paper bag at room temperature for 2-3 days. A quick reheat in the oven brings back the crunch.