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Focaccia from Puglia





to taste

Black olives

10 unit

Cherry tomatoes

15 unit


240 grams

Dry brewer's yeast

4 grams

Iodized salt

10 grams

Extra virgin olive oil

1 spoon


20 grams

Type 00 wheat flour

350 grams

Bakery products from Italy

Focaccia from Puglia

Focaccia from Puglia

vegan with gluten high in fiber

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Focaccia from Puglia

Very good and rich in flavor

Focaccia from Puglia step 1

step 1

Mix the flours to add oil, dissolve the yeast into the water and add to the kneading flour until a homogeneous mixture is obtained.

Focaccia from Puglia step 2

step 2

Oil the baking tray and spread the dough directly with the film and let it stand for about 2 hours

Focaccia from Puglia step 3

step 3

distribute the half-sized tomatoes and let them sink into the dough, the same with olives

Focaccia from Puglia step 4

step 4

sprinkle with the oregano the surface of the focaccia.

Focaccia from Puglia step 5

step 5

Bake at 230 degrees for about 20/25 minutes

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