Name: Homemade Focaccia Pugliese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: ½ teaspoon honey; 1 cup lukewarm water; 1 teaspoon yeast; 2¾ cups all-purpose flour; 1 teaspoon salt; 1 tablespoon olive oil; 15 grape or cherry tomatoes (sliced in half); 10 black olives (pitted and sliced in half); 1 teaspoon oregano; 2-3 tablespoons olive oil; ½-1 tablespoon coarse salt

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If you’re seeking a show-stopping Italian bread that thrills with flavor and rustic beauty, Homemade Focaccia Pugliese is your answer. This Southern Italian specialty, crowned with juicy tomatoes, olives, and fragrant oregano, boasts a pillowy crumb and golden crust that comes together with astonishing ease. Whether you’re sharing it as an appetizer, a casual lunch, or just tearing off pieces to sneak in the kitchen, this focaccia radiates homemade charm and will win over everyone lucky enough to try it.

Homemade Focaccia Pugliese Recipe - Recipe Image

Ingredients You’ll Need

This Homemade Focaccia Pugliese relies on straightforward but top-quality ingredients—each playing its own delicious role. From sweet honey in the dough to the burst of tomatoes on top, every bite tells a story of Italian sunshine and simplicity.

Honey: A touch of honey feeds the yeast and helps the bread brown, adding a subtle sweetness.
Lukewarm water: The perfect temperature wakes up the yeast and helps the dough rise beautifully.
Yeast: The power behind fluffy focaccia, creating airy bubbles in the loaf.
All-purpose flour: This everyday staple provides the right structure for a chewy, tender crumb.
Salt: Don’t skimp—it wakes up all the flavors in each bite.
Olive oil: Essential for that golden, crisped edge and rich Mediterranean flavor.
Grape or cherry tomatoes: Sliced and pressed into the dough, they add juiciness and color.
Black olives: Briny and bold, they balance the cake-like crumb with savory depth.
Oregano: That signature Italian aroma—sprinkle generously for herby goodness.
Coarse salt: Big, crunchy flakes give each bite extra texture and pop.

How to Make Homemade Focaccia Pugliese

Step 1: Activate the Yeast

Start your Homemade Focaccia Pugliese adventure by stirring honey into lukewarm water, making a cozy bath for the yeast. Sprinkle the yeast on top and wait patiently for about 5 minutes. You’ll see it begin to bloom and foam, which means it’s alive and ready to work its magic later in the dough.

Step 2: Make the Dough

Whisk together your flour and salt in a big bowl—a little prep goes a long way toward an even rise. Pour in that frothy yeast mixture and the olive oil, mixing until it just comes together. Switch to kneading on a clean surface (or use a stand mixer with a dough hook), working the dough until it becomes smooth, elastic, and springy beneath your hands. You’ll know it’s ready when it forms a soft ball that barely sticks.

Step 3: Let the Dough Rise

Place your beautiful dough ball in a lightly oiled glass bowl, rolling it so every side gets a thin, slick layer of oil. Cover it with plastic wrap and a tea towel, then tuck it away in a warm, draft-free spot for about 2 hours. You’ll return to a bowlful of dough that’s wonderfully puffed and full of life—just asking to be baked into Homemade Focaccia Pugliese glory.

Step 4: Shape and Rest

Lightly oil an 11-inch pan while your oven preheats to 400°F (200°C). Punch the risen dough to release air, then gently press and stretch it into the pan. Cover it back up and let it rest for another 15 minutes; this brief nap makes the dough relaxed and easy to dimple without tearing.

Step 5: Top and Bake Homemade Focaccia Pugliese

The most fun step! With your fingertips or knuckles, create deep, rustic dimples across the dough. Arrange halved tomatoes and black olives across the top, pressing them in so they nestle gently. Dust everything with dried oregano, drizzle over plenty of olive oil, and finish with a generous sprinkle of coarse salt. Bake for 15 to 20 minutes, watching for that moment when the focaccia is golden and the toppings are caramelized. Slice and serve warm—there’s nothing better.

How to Serve Homemade Focaccia Pugliese

Garnishes

Add a flourish by showering your focaccia with freshly chopped parsley or basil as soon as it emerges from the oven. A final glug of extra-virgin olive oil just before serving brings out the best in those Mediterranean flavors.

Side Dishes

Pair this Homemade Focaccia Pugliese with a classic Italian antipasto platter, a fresh green salad, or even a comforting bowl of minestrone. It’s brilliant alongside roasted vegetables or as the base for a simple tomato-and-mozzarella sandwich.

Creative Ways to Present

Try cutting the focaccia into long strips for dipping, or use it as a base for bruschetta by piling on marinated vegetables or whipped ricotta. For parties, bake it in individual portions—guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

Homemade Focaccia Pugliese keeps its best texture for about two days at room temperature. Pop leftovers in an airtight container or zip-top bag to maintain its tenderness.

Freezing

To extend its life, slice your focaccia and freeze the pieces individually wrapped. This way, you can pull out exactly what you need, and it thaws beautifully with just a few minutes in a warm oven.

Reheating

To bring Homemade Focaccia Pugliese back to life, warm slices on a baking sheet at 350°F (175°C) for five minutes. The crust re-crisps, and the crumb becomes airy and irresistible again.

FAQs

Can I use bread flour instead of all-purpose?

Bread flour will give your Homemade Focaccia Pugliese a slightly chewier texture and a higher rise. If you love a heartier crumb, go for it!

Do I have to use cherry tomatoes and black olives?

Not at all! Feel free to get creative with toppings—thinly sliced red onion, green olives, or even roasted bell peppers would all shine on this focaccia.

My dough seems sticky—what should I do?

It’s normal for focaccia dough to be a little tacky. If it’s unworkably sticky, dust your hands and surface with flour, but avoid adding too much, which could toughen the final bread. Trust the process!

Can I let the dough rise overnight?

Absolutely! A slow, overnight rise in the fridge develops even more depth of flavor. Just take the dough out to reach room temperature before shaping and baking.

Is Homemade Focaccia Pugliese vegan?

This recipe is nearly vegan—just swap the honey for maple syrup or sugar, and you’re good to go! It’s a delightfully inclusive bread for any gathering.

Final Thoughts

Baking Homemade Focaccia Pugliese brings the magic of Italy to your own kitchen with astonishing simplicity and rich, sun-kissed flavor. There’s something unforgettable about tearing into a warm, olive-studded loaf with friends or family. Don’t be surprised if this recipe becomes a regular guest at your table—give it a try, and you’ll see why it’s a favorite!