Step by step

Prick the focaccia with a fork, then smear with plenty of olive oil on both sides and sprinkle over some coarsely ground sea salt. Leave to rise for 30 minutes, then bake for 30 minutes at 240°C

Before dipping the tomato slices in the batter you could add some salt to make them give up some of their moisture, then dry them with kitchen paper. The batter, once fried, will thereby remain better attached to the slices.
The word ‘focaccia’ comes from the Latin ‘focaccia’, derived from the female noun ‘focacius’ meaning "baked" under the grill. Today it is also used to mean ‘crushed’.


apulian product pasta rice