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Memories of Lecce and a Recipe for Focaccia Pugliese

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A few summers ago my visit to this city of Baroque beauty and I can still remember the taste of Focaccia simple in its ingredients yet bursting with so much flavor.. surrounded by a city constructed in pale yellow stones..but a city also rich in culinary traditions from the wild herbs and beans but be sure to get a taste of the cake made  with   almond paste made by the sisters of the Monastery of San Giovanni..this is considered one of Italy’s finest well worth a trip for ….

Oh well..finally go to make my Focaccia is the true essence of the simplistic but delicious cooking in the South

Focaccia Pugliese

focaccia pugliese 2


1 pound  flour

2 potatoes

4 tablespoons of olive oil

1 cube of yeast, melted in warm water and tablespoon of sugar

pinch salt

For the topping:

10 cherry or grape tomatoes

1 tablespoons of Pitted green olives

extra virgin olive oil

small handful of sea salt



Boil potatoes, while still hot, peel and mash, set aside. Place flour on a wooden board and form a well and place in mashed  potatoes,salt, melted yeast. Blend together adding water or more flour as needed till a smooth ball of dough is formed.  Cut a cross with a knife into the top of the dough ball and cover with clean kitchen towel, set aside and let rise for 2 hours,should double in volume.

When dough is ready, oil a round pizza pan. Place dough in pan, Place small tomatoes and olives on top, press them into dough. Cover with oregano, salt to taste, drizzle of olive oil. Cook in an oven preheated to 375 degrees for 25-30 minutes. Serve hot. Great with a glass of dry red wine

For more great recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

cover smaller (2)

See You Soon, Sept 28,29th at  in Seattle at Festa Italiana   and at these other great places, for more info email:

Thursday, September 26th, 7 PM to 9 PM, SAVOUR Specialty Foods, 2242 NW Market St, Seattle, WA 98107, book signing and sampling,

SAVOUR Specialty Foods

Friday, September 27th, 5 PM to 7 PM, Intentional Table, 124 Madrone Lane North, Bainbridge Island, WA 98110, book signing and sampling,

Intentional Table

Saturday, September 28th, 11 AM to 1 PM, Culinaire The Cook’s Shop, 251 Westfield Southcenter Mall, Seattle, WA 98188, book signing,

Culinaire The Cook’s Shop

Saturday, September 28th, 6:30 PM  Quintessential Gourmet, 2001 Western Avenue, Suite 110, Seattle, WA 98121, book signing and sampling,

Quintessential Gourmet

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Designed by Brian Hanshaw

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