Focaccia Pugliese (Focaccia From Puglia)

This focaccia from Puglia in southern Italy uses two ingredients that set it apart from standard versions: durum flour and mashed potatoes. The durum gives the crust a golden color and slightly nutty chew, while the warm mashed potatoes add moisture that keeps the crumb incredibly soft for days.

The dough comes together without any oil or sugar. Just flour, warm mashed potatoes, yeast, water, and salt, kneaded for 10 minutes until smooth. After the first rise, you divide it in half and stretch each piece into a well-oiled round pan. The dough gets a rest, another stretch, and a second rise before dimpling with your fingertips.

Those dimples aren’t just decorative. They create pockets that catch the olive oil and hold bits of fresh tomato, capers, and oregano in place during baking. The result is a flatbread that’s crispy on the bottom, pillowy inside, and topped with bright, briny flavors.

Eat it at room temperature. That’s how it’s served in Puglia, and the flavors actually come through better than when it’s piping hot.

Chef Tips

• Use the potatoes while still warm. Cold potatoes clump and won’t incorporate smoothly into the dough.
• Oil the pans generously. The bottom of the focaccia should fry slightly as it bakes, creating a crisp, golden crust.
• Stretch the dough in stages with a 10-minute rest between. Forcing it to the edges in one go will cause it to spring back.
• Rinse the capers to remove excess salt or brine before scattering on top.

Variations

• Olive and rosemary: Skip the tomatoes and capers, press pitted olives into the dimples, and scatter fresh rosemary over the oil.
• Onion focaccia: Top with thinly sliced red onion instead of tomatoes for a sweeter, caramelized version.