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Focaccia Pugliese

An Italian flatbread made with potatoes and bread flour to make a crispy crust and moist center which is then topped with tomatoes and black olives.
Focaccia Pugliese

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Servings: 4
Total Time: 2 hours 30 minutes
Recipe by: Frankie


12 ounces russet potatoes, peeled and diced
1 packet (about 2 tsp) active dry yeast
1 cup lukewarm water
3 cups bread flour
kosher salt
3 TBSP extra virgin olive oil
3/4 cup whole pitted black olives, halved
1/2 cup grape tomatoes, halved
2 TBSP freshly grated Parmesan cheese
2 tsp dried oregano


1. Put the potatoes in a saucepan and cover with water. Bring to a boil over medium-high heat and cook until tender, 15 to 20 minutes. Drain the potatoes then mash well in a large mixing bowl.

2. Mix the yeast and water in with the potatoes. Stir in the flour and 1 tsp kosher salt until thoroughly combined and a dough is formed.

3. Lay the dough on a lightly floured work surface and knead for 3 to 4 minutes, adding more flour if necessary.

4. Form the dough into a smooth ball and place in a large bowl with 1 TBSP oil, flip the dough ball around in the bowl to cover in oil. Cover the dough in a damp towel and set in a warm place to rise for about 1 hour.

5. Spread 1 TBSP olive oil in the bottom an 18x13 inch rimmed baking sheet.

6. Punch down the dough and stretch onto the oiled baking sheet so the dough is about 1 inch away from the rim on all sides.

7. Press the olives and tomatoes, cut side down, all over the top of the dough.

8. Sprinkle the Parmesan cheese, oregano and about 1/4 tsp kosher salt over the top of the dough then drizzle on about 1 TBSP of olive oil.

9. Let the dough rest uncovered for 20 more minutes.

10. Preheat the oven to 450°F.

11. Bake in the preheated oven for 15 to 20 minutes or until golden brown and crispy.

12. Slice and serve.

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Focaccia Pugliese

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