Focaccia from Apulia with coarse salt

x4 jar of 100g 240 min medium-easy


  • 300 g all-purpose flour
  • 200 g remilled durum wheat semolina
  • 330 ml water
  • 12 g brewer's yeast
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sugar
  • 1 potato (boiled)
  • unrefined coarse and fine salt Cuor di Mare to taste
  • 250 g baby roma tomatoes


  1. Mix flour, semolina, fine salt, sugar and add a potato, already boiled and mashed.
  2. Gradually add water and yeast and continue kneading.
  3. Shape the dough into a ball and let it rise for at least two hours.
  4. Stretch the dough in a tray and season it with the tomatoes already cut in half and flavoured.
  5. Drizzle with unrefined coarse salt and bake at 200° for about 20 minutes.