Topping recipe

Focaccia Pugliese

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

70 g70 g total

Toppings

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

220 g220 g total

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

60 g60 g total

Dried oregano

2 g2 g total

Finishing

Flaky sea salt

3 g3 g total

Extra-virgin olive oil (finishing drizzle)

15 g15 g total

Make the base

Scaled for 1 pan · 1 batch

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

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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