Traditional homemade focaccia recipe from Puglia

Loved by people of all age from all over the world, how can you say no to the traditional homemade focaccia recipe from Puglia? To help you spend the time at home in a more pleasant and tasty way, we are now sharing the original recipe of the focaccia, an art and a passion for Apulians!

According to the blog Camminvattin the origins of the famous focaccia date back to Phoenicians. Back in 2nd century BC, Cato tells how the Phoenicians used millet, barley, water and salt to make a delicious round dough. The dough was then cooked on a stone with olive oil, spices and honey. Later on, Romans took over the tradition by offering the food in ritual worships to the gods and during banquets accompanied by wine.

Like any traditional Apulian recipe, the secret of focaccia is simplicity, with quality ingredients being the key differentiator. This is exactly why focaccia is so delicious, especially if accompanied by an chilly Peroni!


600gr of flour
1 large potato
boiled and mashed
1 yeast (approx. 40 grams, ideally brewer’s yeast)
1 tbsp salt
3 tbsp of extra virgin olive oil
300gr of lukewarm water (approx. 37 degrees)
1 tbsp sugar

Method (traditional homemade focaccia recipe):

For two medium focaccia (4 people)

Boil the potato, remove the peel and mash it with a potato masher or a fork.

In a bowl or preferably on a wooden base, mix flour and potatoes with your hands.

Make a well in the center and place yeast, sugar, oil. Gradually add warm water and salt, ideally the salt doesn’t have to be added close to the yeast.

Knead the dough for 15 minutes until the dough is a soft and smooth. Create two loaves, make a cross on the top of both loaves and cover them with a tea towel and a blanket.

Leave to rise for at least 2 hours.

After the two hours and once the loaves have doubled, take the baking tray, pour the oil and then stretch the dough with your hands until the dough is stretched evenly. Make sure that the olive oil reached the edges of the dough. It’s important to add lots of olive oil so to give crunchiness to the focaccia.

Once the dough has been stretched, it is time to garnish it. You can add tomatoes, vegetables, mozzarella or keep it plain with lots of oregano or rosemary … be creative and pick the ingredients that you love the most!

Leave the focaccia to rise for another half hour (“double rising” is essential) and in the meantime turn on the oven at 200-220 degrees.

. Bake the focaccia for about 25 minutes. Enjoy your focaccia!

Why not try our taralli recipe too? They are delicious! Follow this link

Taralli: Authentic Apulian homemade recipe

Who invented taralli and where they come from? The origin of the word taralli is still uncertain and open to interpretation. Some people believe it is derived from the Latin word “torrère”, to toast, while others think it comes from the Greek word “daratos” which means similar to bread. While its origin is still uncertain, we know that taralli became hugely popular in the south of Italy back in 1400, in a period when famine was raging in the region.

Puglia.comAccording to the legend, the first tarallo was kneaded by a mother who, having no food to feed her children with, came up with the recipe by randomly mixing together what she had in his pantry: flour, olive oil, salt, white wine. All essential products in Apulian cuisine.

For this reason, in a difficult moment like the one that Italy and the world is facing, returning to our origins, tradition and simplicity becomes a duty more than a choice.

Sneak into your kitchen, roll up your sleeves and master your italian cooking skills by making some taralli. And remember, you can make them in whatever shape you like!


275g Plain Flour

100g White wine

120g Extra virgin olive oil

10g Salt


  • Mix flour, salt and olive oil in a bowl. Whisk together to get a crumbly texture Add the white wine and knead for about 10 minutes until the dough is compact
  • Move the dough to a flat surface and leave it to rest for about 10 minutes
  • Move the dough to a flat surface and leave it to rest for about 10 minutes
  • Remove some small pieces of dough, roll it out to form a long 1cm thick strip (less than ½ inch)
  • Cut the dough into shorter strips and join the ends together to create a donut shape
  • Put the water to boil and simmer 4-5 units at a time. Keep them in the water until they start to float to the top, then place themon a clean and dry tea towel.
  • Place the taralli on a baking tray and bake in a preheated static oven at 190°C until golden brown (approximately 20-25 minutes).
  • Enjoy the taralli!

Why not also try our recipe for our exquisite Apulian focaccia? Follow this link