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Making this Puglian flatbread takes me right back to southern Italy. I fell head over heels for it during my vacation there. The airy inside, golden crust, and those juicy cherry tomatoes that burst when you bite into them bring back wonderful memories. Every time I bake it, the smells floating through my kitchen transport me straight to a little Italian eatery.
Italian Delight
What makes my whole family go crazy for this flatbread is how incredibly soft it is and its comforting simplicity. The ingredients aren't fancy, but they work pure magic in the oven. I often pull this out for our Sunday meals or when friends drop by without warning. Its Mediterranean scent wins everyone over.
Shopping List
- Flour: 4 cups of my top choice unbleached for an extra soft result
- Dry yeast: 2 teaspoons that I wake up in 2 cups of warm water
- Potato: 1 medium one boiled and mashed finely for the softness trick
- Olive oil: 3 tablespoons of the highest quality you can find
- Cherry tomatoes: 10 ripe and juicy ones from my local market
- Oregano: 1/2 teaspoon dried for that wonderful aroma
- Sugar: A tiny 1/4 teaspoon
- Salt: 1.5 teaspoons of coarse salt
Simple Instructions
- Getting started
- I mix the yeast with warm water and let it foam for 5 minutes. In my big bowl I make a well with flour, add my potato mash, salt, olive oil, a touch of sugar and my yeast-water mix. I knead lovingly for 10 minutes until the dough feels smooth.
- Waiting game
- I cover my dough with a clean kitchen towel and let it rise somewhere warm for 2 hours.
- Setup time
- I heat my oven to 190°C and brush plenty of olive oil in my pan. I stretch the dough using my fingertips to make lots of little dimples.
- Final touches
- I arrange my halved tomatoes on top, sprinkle a bit of salt, scatter oregano and drizzle with a mixture of warm water and olive oil.
- Oven magic
- Into the oven it goes for 45-50 minutes until my flatbread turns golden brown. I let it cool for 5 minutes before taking it out of the pan.
Insider Tips
I never skimp on my olive oil quality as it gives the flatbread its character. I pick really ripe tomatoes at the market for better flavor. The potato trick came from my Italian neighbor who swore it was the secret of Puglian grandmothers. And most importantly, I never rush anything—patience makes the best flatbread.
Serving Ideas
I dish up my flatbread while it's still warm with homemade antipasti, herb-marinated olives, and a lovely arugula salad with parmesan. A cool glass of Verdicchio for the grown-ups, lemonade for the kids, and we're all set. These sharing moments around my flatbread always take me back to my Italian holiday.
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Frequently Asked Questions
- → Why include potato in the dough?
- Potato makes the bread extra soft and gives it a unique texture. It also keeps it fresh longer—a traditional trick from southern Italy.
- → Can I make the dough a day early?
- Yep, whip it up the night before and let it rise in the fridge. Bring it to room temperature for an hour before shaping.
- → Which olive oil should I use?
- Go for extra virgin olive oil with a good-quality flavor—it seriously impacts the final taste.
- → What's the secret to a golden crust?
- Use plenty of olive oil to coat both the pan and the dough's surface. It'll give you that signature crunch.
- → How do I keep it fresh?
- Store it in a paper bag at room temperature for up to two days. Reheat in the oven for a crispy texture.