Preparation: 2 hours
Cooking time: 30 minutes at 220°C


  • 300 g Gran Mugnaio durum wheat semolina
  • 300 g Spadoni pizza flour
  • 100 g boiled potatoes
  • 300 ml water
  • 1 bag of Spadoni yeast or 1 fresh yeast cube
  • 5 tbsp extra-virgin olive oil
  • 1/2 teaspoon of fine salt
  • 500 g cherry tomatoes
  • 100 g black olives
  • oregano


Dissolve the yeast in a small amount of water. Mash the boiled potatoes with a fork. Place the semolina and flour on the work surface, making a hollow in the centre. Put the dissolved yeast, oil, and mashed potatoes in the hollow. Add the lukewarm water and salt and knead until the dough is soft and uniform. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm location for 2 hours.
At the end of the 2 hours, use your hands to spread the dough in a well-oiled pan with high sides (36 cm in diameter). Cover and let rise for an hour and a half.
Cut the cherry tomatoes in half and sauté them with oil, salt, pepper, and oregano. Arrange the black olives and cherry tomatoes on top of the focaccia before putting in the oven.
Bake in a hot oven at 220°C for 30 minutes.

Ricetta focaccia pugliese con pomodorini e olive Molino Spadoni