Focaccia Pugliese

One of our favourite recipes! Prepare the dough mix early in the morning and enjoy this leeks stuffed focaccia over lunch!

Cooking time: 30 mins

Prep time: 10 mins + dough resting time

Ingredients for 4 people

What do you need?

• Dough for pizza or focaccia.

• 10 Apulian black olives without stone.

• 200 gr of fresh mozzarella.

• 300 gr of leeks trimmed, rinsed well, and thinly sliced.

• Salt to taste.

How to proceed?

1. Wash the leeks under water and make sure you remove any visible dirt or sand. Eliminates hard ends (the part of the roots and the green and woody top) and cut leek into strips of about four/ five centimeters.

2. In a pan heat some extra virgin olive oil and cook the leeks until tender. Add a little water to avoid burning them: they must remain soft. Sprinkle with some salt.

3. Divide the dough into two equal parts: Roll out the first part on the oiled bottom of the baking pan, distribute the leeks, top with few pieces of mozzarella and the olives.

4. Roll out the remaining dough and use it to cover the focaccia.

5. Seal the edges of the dough and with a fork pierce the surface of the focaccia.

6. Bake in a hot oven (at least 200 degrees) for about 20 minutes.

7. Remove the focaccia from the oven and brush the surface with some olive oil.

Serve the focaccia warm!