Topping recipe

Focaccia Pugliese

Name: Focaccia Pugliese (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 90g Extra-virgin olive oil; 55g Warm water; 5g Fine sea salt; 220g Cherry tomatoes, halved (about 1 pint, 25–30 tomatoes); 60g Black olives, pitted (Leccino or Kalamata) (about 20 olives); 2g Dried oregano (1 tsp); 3g Flaky sea salt (¾ tsp); 15g Extra-virgin olive oil (finishing drizzle) (1 Tbsp)

Salamoia, Cherry tomatoes, halved, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Salamoia

Build each pan

After the dough is shaped

1pan

Pan size

base

Salamoia

⅓ cup70 g

Toppings

Cherry tomatoes, halvedPress cut-side up, hard, so they seat in the dimples

about 1 pint, 25–30 tomatoes220 g

Black olives, pitted (Leccino or Kalamata)Torn, not sliced

about 20 olives60 g

Dried oregano

1 tsp2 g

Finishing

Flaky sea salt

¾ tsp3 g

Extra-virgin olive oil (finishing drizzle)

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.

Extra-virgin olive oil

90 g

Warm waterBody temperature — helps the salt dissolve

55 g

Fine sea salt

5 g

Put it together

Once the sauce is made, for each pan

BeforeDimple the dough, pour the salamoia over, and press the tomato halves in cut-side up, hard enough to seat them.
BeforeTuck the torn olives between the tomatoes, then scatter the oregano and salt over everything.
AfterDrizzle the finishing oil over the hot focaccia.

Shopping list

For 1 pan

Extra-virgin olive oil90 g

Warm water55 g

Fine sea salt5 g

Cherry tomatoes, halved220 g

Black olives, pitted60 g

Dried oregano2 g

Flaky sea salt3 g

Extra-virgin olive oil15 g

Pair with

Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.

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