Homemade Focaccia Pugliese

Last Updated June 27, 2019. Published December 21, 2018 By Rosemary 2 Comments

Focaccia Pugliese, a simple homemade Focaccia dough baked with tomatoes, black olives, oregano and olive oil. The perfect appetizer or main dish. A delicious substitute for Pizza.

Focaccia Pulgiese

I have come to love making Focaccia almost as much as Homemade Pizza, I like the simplicity of focaccia, no need to fill it with all different kinds of toppings.

It can make the perfect sandwich bread or even plain with a big bowl of soup.

flour in a glass bowl, and yeast mixture in a small bowl to make focaccia pugliese

Yeast mixture and flour.

Focaccia Dough before rising.

Difference between Pizza and Focaccia

Some say pizza dough doesn’t contain oil and the focaccia dough does.
Focaccia dough has a longer rising time.
They each use a different type of dough.
Focaccia is thicker, Pizza is thinner.
Pizza has a tomato sauce, focaccia doesn’t.
Pizza is made in a brick oven focaccia isn’t.
Focaccia is baked in a lower temperature oven then Pizza.

Focaccia Dough after 2 hour rise.

Every Italian has their own explanation for the differences between Pizza and Focaccia!

Personally I like them both. And the Italian as long as you make a focaccia on the thinner side, all that dough, no thanks he says.

So therefore my focaccia never looks as thick as a “real” focaccia should be. But just as good!

Focaccia Pugliese is ready to be baked.

How to make a Focaccia

In a small bowl mix the honey and warm water (stir to combine) then sprinkle the yeast on top. Let sit 5 minutes then stir.
In a large bowl whisk together the flour and salt, add the yeast mixture and the olive oil, combine then move to a flat surface and knead until dough becomes smooth and elastic, form into a ball.
Place dough into a lightly oiled glass bowl (and swirl the dough so that it is lightly covered with oil).
Cover the bowl and let the dough rise 2 hours in a warm draft free area.
Pre-heat oven to 400° (200° celsius), lightly oil a medium pizza pan.
Remove the dough from the bowl and punch it down a few times.
Place the dough in the prepared pizza pan, spread the dough, then cover it and let it rest for approximately 15 minutes.
Spread the dough again if needed. Using your finger tips or knuckles make indentations in the dough.
Top the dough with grape or cherry tomatoes sliced in half, pitted black olives sliced in half, a sprinkle or two of oregano, drizzle with olive oil and sprinkle with a little rock salt.
Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm.

Different types of Focaccia

Italians love to slice a thick white pizza or Focaccia in the middle and stuff it with cooked greens.

Sautee some Chicory or swiss chard in a little olive oil and chopped garlic, then fill your focaccia. Add a strong Italian cheese if you want and there you have one of the most delicious sandwiches!

Make a simple white Focaccia, sprinkle with a little olive oil and rock salt. Or add some cut up black or green olives.

Or make a Focaccia Dough made with boiled potatoes, which is a typical focaccia dough from the south of Italy.

How about adding some Grilled Eggplant to a just baked Focaccia?

How to store Focaccia Bread

Store the baked Focaccia in an airtight bag and keep at room temperature for up to 2 days. It can be reheated at 350F (180C) for approximately 5 minutes.

To freeze focaccia, cut it into pieces then wrap each piece in plastic wrap, place in an airtight freezer bag, and freeze for up to 1 month.