Homemade Focaccia Pugliese Recipe – An Italian in my Kitchen

05/29/2025

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Homemade Focaccia Pugliese Recipe – An Italian in my Kitchen

Focaccia Pugliese is full of rustic taste with a golden, chewy crust, soft crumb, and crisp edges. Topped with tomatoes, olives, and oregano, it is the flavors of Southern Italy in every bite.

If you’ve ever had focaccia bread from the southern region of Italy, you might be familiar with Focaccia Pugliese, a regional favorite known for its light texture and crisp outer edges. Unlike my soft focaccia with potatoes, this version skips the potatoes but still delivers a golden, chewy crust with a soft, airy interior.

The dough has slightly higher hydration, which helps create those signature bubbles. A generous drizzle of olive oil before baking gives it a perfectly golden finish that makes it irresistible!

Why I Love This Recipe

No specialty flours needed. This recipe uses basic all-purpose flour. There is no need to track down semolina, durum flour, or other high-protein flours to get great texture.
Incredible flavor with minimal effort. The dough has a soft, open crumb while the olive oil and toppings create a rich, savory bite in every piece.

Ingredient Notes

All-purpose flour: No specialty flour needed! All-purpose flour gives the focaccia a soft, tender crumb with just enough structure.
Active dry yeast: Works best for this recipe. If using instant yeast, you can mix it directly into the flour.
Honey: Helps activate the yeast and adds a subtle flavor. You can substitute with an equal amount of sugar if preferred.
Olive oil: Essential for richness and that crisp, golden crust. It’s used in the dough, the pan, and drizzled on top before baking.
Grape or cherry tomatoes: Small tomatoes roast beautifully on top, adding a pop of sweetness and moisture. Sun dried tomatoes can be used, but only add them 5 minutes before baking time ends to prevent them from burning.
Olives: Black olives are traditional, but green olives or kalamata work just as well.
Oregano: A sprinkle of dried oregano adds a classic herbal note that pairs well with the tomatoes and olives.
Coarse salt: A final sprinkle of coarse salt enhances the flavor and gives that satisfying light crunch on top.

How to Make Focaccia Pugliese (see above video)

This dough comes together easily with a short knead and just one rise. Start by activating the yeast in warm water with a little honey. Once it becomes foamy, mix it with flour, salt, and olive oil until a soft, slightly sticky dough forms. Knead on a flat surface until smooth and elastic.

Let the dough rise in a lightly oiled bowl until doubled in size. Once risen, punch it down and press it into a well-oiled pizza pan stretching it toward the edges. Cover and let the dough rest for about 15 minutes to help relax the gluten.

Use your fingertips to dimple the surface, then top with halved cherry tomatoes, olives, oregano, coarse salt, and a generous drizzle of olive oil

Dimple the surface with your fingertips or knuckles. Add the halved cherry tomatoes and olives, sprinkle with oregano and coarse salt, and finish with a generous drizzle of olive oil. Bake until the focaccia Pugliese is golden, puffed, and lightly crisp around the edges.

Recipe Tips

Stretch again if needed. After resting, gently press the dough to the edges if it’s pulled back.
Use a stand mixer if you prefer. A stand mixer with a dough hook can knead the dough in about 7 minutes.
Oil makes the crust. Be generous with oil in the pan and on top as it creates that signature golden crispness.
Make deep dimples. Press your fingertips or knuckles firmly into the dough to help the focaccia bake evenly and hold rich flavor in every pocket.
Extra-crispy edges: For added crunch, remove the baked focaccia Pugliese from the pan and place it directly on the oven rack for a couple of minutes.

Serving Suggestions

Focaccia Pugliese is delicious served warm from the oven, either on its own or alongside soups and salads. We love tearing off pieces and enjoying them just as they are, so soft, chewy, and full of flavor.

You can also slice it in half and use it as a base for sandwiches. Just add your favorite cold cuts, strong Italian cheeses, or even grilled vegetables.

For a quick pizza-style twist, top the focaccia Pugliese with mozzarella cheese and pop it back in the oven for a few minutes. I also love to spread it with pesto before adding the cheese.

How to store Focaccia Bread

Store the bread in an airtight container or bag at room temperature, it will keep for up to two days.

More Focaccia Recipes

This Focaccia Pugliese makes the perfect appetizer or dinner idea. Buon Appetito!

FOCACCIA DOUGH

½ teaspoon honey
1 cup lukewarm water
1 teaspoon yeast
2¾ cups all purpose flour
1 teaspoon salt
1 tablespoon olive oil

FOR THE TOPPING

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

FOCACCIA DOUGH

In a small bowl add honey and warm water (stir to combine) then sprinkle the yeast on top. Let sit 5 minutes and then stir to combine.
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. **
** This can be made using a stand up mixer with the dough hook, knead the dough on medium speed until smooth and elastic (approximately 7 minutes), move to a flat surface and knead a couple of times into a ball.
Place the dough in a lightly oiled glass bowl (and swirl the dough so that it is lightly covered with oil). Cover the bowl with plastic and a clean tea towel and let the dough rise 2 hours in a warm draft free area.
Pre-heat oven to 400F (200C), lightly oil an 11 inch (29cm) pan.
Remove the dough from the bowl and punch it down a few times. Place dough on 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 focaccia dough with sliced tomatoes and sliced black olives, then sprinkle with oregano, drizzle with olive oil and sprinkle with salt. Bake for approximately 15-20 minutes (check after 15 minutes). Serve warm. Enjoy!