• 320 g of white flavour
  • 15 g brewer’s yeast
  • 4 spoons of oil
  • 400 g of Perini tomatoes
  • Oregano
  • Salt



Mix the flour with salt, put it on a pastry board and make a well, pour in the centre 0.4 dl of warm water, then start kneading, gradually adding little warm water until you get a soft dough.

Put the dough in a bowl, incise it making a cross cut, cover with a tablecloth and let it rise in a warm place for at least one hour.

When the rising time has ended, take the dough and put it on a pastry board which you have previously dust with flour. Knead it for a few minutes, then stretch out in a 30 cm-wide oiled baking tray.

Place the tomatoes on the focaccia and splash them on it, sprinkle with salt and oregano. Drizzle the focaccia with olive oil and let it rise for another hour, covered with a cloth, then bake in a pre-heated oven at 230° for 15-20 minutes.

Take the focaccia out of the oven and serve very hot.


DIFFICULTY (low, medium, high)




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