Pugliese Bread and Focaccia - Focaccia with Tomatoes and Olives - Pugliese Puccia with Porchetta - Altamura Bread

Preparing the Focaccia Dough In a bowl, dissolve the sugar in warm water. Add yeast, and let it sit for 5-10 minutes until foamy.

2.In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

3.Mix the dough until it comes together, then knead on a floured surface for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel, and let it rise for 1-2 hours until doubled in size.

4.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

5.Punch down the dough and transfer it to the baking sheet, stretching it to fit. Press cherry tomatoes, olives, and rosemary into the dough. Drizzle with olive oil and sprinkle sea salt flakes on top.

6.Bake for 20-25 minutes until golden brown and crispy.

Assembling Puccia with Porchetta Cut the puccia bread in half and drizzle with olive oil. Layer porchetta slices, arugula leaves, cherry tomatoes, and red onions on one half. Season with salt and pepper.

8.Drizzle with balsamic glaze and close the sandwich with the other half of the bread.

Making Altamura Bread In a bowl, dissolve sugar in warm water. Add yeast and let it sit for 5-10 minutes until frothy.

10.Combine flour and salt in a large mixing bowl. Make a well in the center and pour in the yeast mixture.

11.Mix until a dough forms, then knead on a floured surface for 10-15 minutes until smooth and elastic.

12.Shape the dough into a loaf and place it in a loaf pan. Cover with a cloth and let it rise for 1-2 hours until doubled in size.

13.Preheat the oven to 400°F (200°C) and bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom.