• Focaccia Pugliese (Jono Fleming)Source: Jono Fleming

Focaccia Pugliese makes for the perfect side to almost any Italian dish, or for when you simply wish to fill your home with the smell of fresh bread and herbs.






Skill level

Average: 4 (157 votes)


  • 500 g (3⅓ cups) ‘00’ flour, plus extra, for dusting
  • 7 g sachet dried yeast
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 150 ml milk
  • 100 ml lukewarm water
  • 300 g potatoes, boiled, mashed and cooled
  • salt flakes, to taste
  • cherry tomatoes and dried oregano, for topping

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 2 hours

1. Place the flour and yeast in a large bowl and stir to combine. Add the olive oil, milk, water and mashed potato and mix with a spoon until the dough comes together. Season with a generous pinch of salt, then turn out onto a lightly floured surface and knead for 2–3 minutes or until smooth. If the dough is a bit dry, add a little more milk or water if needed; if it’s too wet, add a little extra flour.

2. Place in a lightly oiled bowl, cover the bowl with a damp tea towel and allow to rise at room temperature for 2 hours or until doubled in size.

3. Preheat the oven to 200°C and line a baking tray with baking paper.

4. Using lightly oiled hands, place the dough on the prepared tray and gently stretch into a rectangle about 1-cm thick. Use your fingers to create small divets all over the dough to catch the juices. Top with halved or whole cherry tomatoes, dried oregano, salt and a little extra olive oil and bake for 20–25 minutes or until golden and puffed.


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