Foccacia Pugliese

Francesco Mucci hails from Puglia and brings the region’s specialties to his restaurant in Sarasota, called Vino Vino. All of Italy takes great pride in their breads, and Puglia is no exception!

Here is his special recipe:

Focaccia Pugliese

- 2.2 lbs. fine durum wheat flour (semolina)

- 1 tsp of active dried yeast

- 3.5 cups water

- 3.6 tsp. salt, plus extra for sprinkling

- Extra virgin olive oil for oiling and drizzling

- Cherry tomatoes, cut in half

- Handful of breadcrumbs

- About 1 tbsp. dried oregano

In a large bowl, combine the flour, yeast, water and salt. Knead the dough for a few minutes until it comes together. Place the dough in a bowl oiled with olive oil and leave in the fridge for 24 hours to rise.

Roll out the dough on a floured surface, folding the dough in half, turning 90 degrees, folding in half again, turning 90 degrees and folding in half a third time. This adds strength and elasticity to the dough. Roll it out to a thickness of about 2 cm and place the dough in a large rectangular baking tray dusted with breadcrumbs, spreading to the edges. Arrange the cherry tomato halves on the top of the dough. Drizzle olive oil and sprinkle salt and oregano on top. Let it rise for another hour.

Place on the bottom rack of a hot oven (220ºC) for 15 minutes (this helps the bottom get nice and crisp), then move to the middle rack and continue baking a further 10 minutes. It should be golden and crisp when completed.