Discovery of the Puglian cuisine, Italy…

Last week, I was in London for an international tourism fair (the WTM13 for the professionals). My goal was to create new professional contacts mainly for my blogs.

PugliaWTM13I had the chance to be invited to a party “in” Ibiza, discover the greek gastronomy and finally learn how to bake a foccacia of Puglia (Puglia is the south region located in the heel of the boot). We prepared it as it should be: by hand!

I really appreciated the time we had, Dylan (an other travel blogger: and I, with the chef Antonio Maselli who gave us little italian tricks to cook a focaccia but pizza and the Puglia specialty: the orecchiettes (small pasta in ear shape) as well.

The dough recipe is easy and can be used according to the chef to prepare focaccia, pizza and orecchiettes (the pasta dough with eggs is used mainly for lasagna or spaghettis). The only 2 differences between the doughs are the quantity of water and the yeast (you don’t have to use yeast for the pasta dough for instance).

For the bravest one, here is the video of the technic to shape the orecchiettes by chef Masetti:

For the others, hop here is the foccacia recipe!

To finish well this nice demo, Carlo (the cooking demo organizer) offered us a book with the best recipe of the region by 101 local chefs! One new book to my collection! Love it! I cannot wait to immerse myself into the preparation of these delicious Italian recipes! 🙂

Foccacia de Puglia

By Sophie Maulevrier Published: November 15, 2013

  • Yield: 1 foccacia (10 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 3 hrs 40 mins

Foccacia recipe from the Puglia region in Italy



  1. Depending on your home equipment, prepare the dough by hand or with your stand mixer. First combine the sugar, the yeast and some water together to activate the yeast. If you are not using fresh yeast, you don't need to do this step. Then combine the salt with some of the water.
  2. On your work surface or in your mixer bowl, put the flour and add the yeast. Then add the salt. Finally combine the rest of the water and the oil. If you are working the dough by hand, put the flour on your work surface and create hole in the middle which will help you combine the liquids easily. Keep the hole until process complete (when you combined all the flour) that way the liquids will not escape.
  3. Leave the dough to rise for minimum 2 hours. It must at least double in size.
  4. Prepare an oiled baking tray and put the dough inside. Shape the dough with your hand so it fit in the entire tray and add the garnish on top: rosemary, garlic, bacon, salt, you name it. Leave the dough to rise again 20mins while the oven is preheating at 200ºC.
  5. When the oven reaches the temperature, put the focaccia inside for 20 mins. The focaccia should be golden and crisp.

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