Stuffed Focaccia Pugliese with Tomatoes, Olives and Onions
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian focaccia from Puglia with a soft, slightly chewy dough filled with sweet onions, cherry tomatoes, olives, and capers. Rustic and flavorful enough to eat as a main.
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Nutrition & ingredients
Ingredients
serves 6- 250 g manitoba flour or bread flour (- about 2 cups + 1 tablespoon)
- 250 g semolina flour (- about 1 ⅔ cups)
- 300 ml lukewarm water (- about 1 ¼ cups)
- 1 medium potato or 2 small potatoes
- 8 g fine salt (- 1 ½ teaspoons)
- 4 tablespoons extra virgin olive oil
- 5 g active dry yeast (- 1 ½ teaspoons)
- 1 teaspoon granulated sugar
- 800 g white or red onions, thinly sliced (- 1 ¾ lb )
- 300 g pitted black olives (- 2 cups)
- 100 g cherry tomatoes (- 3.5 oz, halved)
- 2 to 3 tablespoons capers (- rinsed and drained)
- 3 to 4 anchovies
- 4 tablespoons extra virgin olive oil (- plus more for brushing the top of the focaccia)
- salt (- to taste)
- black pepper (- to taste)
- oregano (- to taste)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 1135mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 87mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.