Focaccia al pelato: the recipe for Matera-style focaccia

Focaccia al pelato is one of the products we prepare every day at our bakery in Via Dante 96, Matera. It is a thin and crispy focaccia made with remilled durum wheat semolina and topped with peeled tomatoes, extra virgin olive oil, oregano and, optionally, olives.

In this recipe, Francesco Perrone, the fifth generation of the family of bakers, explains how to prepare it by following the method used at Panificio Perrone. The quantities and instructions make it possible to recreate this focaccia at home.

Ingredients for focaccia al pelato

For the dough

• 1 kg of remilled durum wheat semolina
• 700–800 g of water at room temperature
• 15 g of fresh yeast
• 30 g of salt

For the topping

• Peeled tomatoes, as needed
• Extra virgin olive oil, as needed
• Oregano
• Salt
• Optional olives, pitted or unpitted

How to prepare the focaccia dough

Pour some of the room-temperature water into a bowl and dissolve the fresh yeast in it. Mix until the yeast is evenly distributed through the water.

Continue adding the water a little at a time. The total amount may vary between 700 and 800 grams for every kilogram of semolina. It is therefore best not to add it all at once, but to incorporate it gradually while working the dough.

Once the dough begins to form, add the salt. In the method demonstrated by Francesco, the salt is added towards the end of the mixing process, after the semolina, water and yeast have started to combine.

Continue working the dough until it is smooth and well hydrated. Transfer it to a container and cover it.

How long the dough should rest

After working the dough, leave it to rest for approximately one hour at room temperature.

This is the first of the two resting periods included in the recipe. No additional resting time is required while stretching the dough. Once the hour has passed, the baking tin can be prepared.

How to stretch the focaccia in the baking tin

Pour enough extra virgin olive oil into a round baking tin to coat the bottom thoroughly.

Transfer the dough, or the required portion, to the tin and add a little oil to the surface. The oil makes the dough easier to handle and prevents it from sticking to the hands.

Gently stretch the dough using the fingertips. Distribute the pressure evenly across the surface, gradually guiding the dough towards the edges of the tin without tearing it.

How to top focaccia al pelato

Spread the peeled tomatoes over the surface of the dough. Francesco prefers to use peeled tomatoes that still contain pieces of tomato, opening and crushing them directly by hand.

Gently work the tomatoes across the surface to distribute both the juice and the pieces of tomato. The topping does not need to be completely even: the presence of tomato pieces is one of the characteristics of this focaccia.

Finish with a drizzle of extra virgin olive oil, oregano and salt. Olives are optional and can be used either pitted or unpitted.

The resting period after adding the topping

After adding the tomatoes, olive oil, oregano, salt and any optional olives, leave the focaccia to rest for at least 15 minutes.

Once this time has passed, gently press the surface again with the fingertips. This helps work the topping into the dough before baking.

The recipe therefore includes two resting periods:

• approximately one hour after preparing the dough;
• at least 15 minutes after adding the topping.

How to bake focaccia al pelato

Preheat a conventional electric oven to 260°C.

Bake the focaccia for approximately 16–18 minutes. The cooking time may vary slightly depending on the level of browning, so it is important to check the surface and edges during the final few minutes.

For more information about the differences between oven settings, the guide to conventional and fan-assisted ovens is also available.

How to tell when the focaccia is ready

The focaccia al pelato is ready when the surface is thoroughly cooked, the edges are golden and the base has become crispy.

The result is a thin focaccia with evenly distributed tomatoes and a simple topping. Once removed from the oven, it can be sliced and served while still warm.

Focaccia al pelato at Panificio Perrone

We prepare focaccia al pelato every day at our bakery in Via Dante 96, Matera.

The focaccia is not available to purchase online, but the remilled durum wheat semolina used to make the dough is available from our online shop and can be used to recreate the recipe at home.