How to Make Authentic Salento Stuffed Potato Focaccia Like an Italian (VIDEO)
Meet authentic Salento stuffed potato focaccia, known locally as Pitta Salentina. This rustic double-layered potato dish is packed with a flavorful filling of onions, tomatoes, olives, capers, and your choice of anchovies or tuna. You’ll learn how to create this versatile dish that’s perfect as an appetizer, main course, or party favorite. Whether you serve it warm or cold, you’ll impress your friends and family with this true taste of Apulian cuisine. Let’s dive in and discover how you can make this Italian delicacy in your own kitchen!
Making Italian Stuffed Potato Focaccia Like a PRO
This rustic recipe offers a unique twist on traditional focaccia that will leave you craving more. You’ll love the hearty texture of this focaccia, created by sandwiching a flavorful filling between two layers of mashed potatoes. The result is a satisfying dish that’s both comforting and exciting.
Watch Video Recipe
Salento Focaccia Ingredients
These are the ingredients for a baking dish of about 30×23 cm (about 12×9 inch)
- 1 kg potatoes, washed
- 500 g onion
- 3–4 tablespoons olive oil
- 250 g peeled tomatoes
- 2 tablespoons capers
- 2 tablespoons pitted black olives
- 50 g tuna in oil
- Salt to taste
- 1 pinch chili powder (optional)
- Ground black pepper, to taste
- 150 g grated Pecorino cheese, divided (or Parmesan cheese)
- 2 eggs
- Oil or butter, for greasing
- 3-4 tablespoons breadcrumbs
A Step-by-step Guide to Stuffed Potato Focaccia
Prepare potatoes and onions
Let’s start by boiling the potatoes in a pot of water until they’re nice and soft (1)— you’ll know they’re ready when a fork can easily slide through. Drain the potatoes, transfer them to a bowl, and let them cool down completely. Next, peel those onions and slice them up nice and thin.
Prepare the filling
In a nonstick skillet, heat up 2–3 tablespoons of olive oil over medium heat. Toss in the onion slices and sauté them until they’re translucent and fragrant. After about 5 minutes, add in the peeled tomatoes (2). Turn the heat down to low, cover the skillet, and let it simmer for another 15 minutes. Once that time is up, stir in the capers, olives, and tuna (3), along with a pinch of salt and some chili powder (if you want a little kick).
Make the potato focaccia
Peel the cooled potatoes and mash them up with a potato masher. Then transfer them to a bowl and mix in 3–4 tablespoons of tomato and onion sauce, 100 g of pecorino cheese, a bit more salt to taste, a sprinkle of black pepper, and the eggs (4). Get in there with your hands and knead it all together until it’s well combined (5).
Remember, the smoother you mash the potatoes, the more authentic your Salento pitta will be.
Assemble and Bake Salento Pitta
Grease up a 30×23 cm baking dish with oil or butter. Wet your hands and press half of the potato mixture into the dish, flattening and spreading it out to cover the entire bottom (6). Spoon that savory filling over the potato base (7) and sprinkle the remaining pecorino cheese on top. Cover everything with the rest of the potato mixture (8), wetting your hands as needed to prevent sticking. Finally, give it all a generous coating of breadcrumbs.
Bake your focaccia at 170 °C (340 °F) for about 45 minutes, with the dish on the lower rack, until it’s lightly browned and irresistible (9).
Serving Suggestions: How to Enjoy Salento Potato Focaccia Like a Local
Embrace the Versatility
Salento potato focaccia is a culinary chameleon that adapts to various dining occasions. Serve it as a hearty appetizer at your next gathering, or make it the star of a casual weeknight dinner. This savory treat shines brightest when enjoyed at room temperature, Italian-style. Pack it for a picnic in the park or a day at the beach, and savor the flavors of Salento wherever you are.
Perfect Pairings
Elevate your potato focaccia experience with complementary flavors. Pair it with a crisp, chilled white wine like Vermentino or a light rosé to balance the rich, savory notes. For a non-alcoholic option, try it with a sparkling lemonade or a refreshing iced tea infused with Mediterranean herbs like basil or rosemary.
Temperature Matters
While delicious straight from the oven, many locals swear by eating potato focaccia at room temperature or even slightly chilled. This allows the flavors to meld and intensify, creating a more complex taste profile. Try it both ways to discover your preference.
Customizing Your Salento Stuffed Potato Focaccia: Tips and Variations
Want to put your own spin on this classic potato focaccia? Here are some creative ways to customize your Salento pitta while staying true to its roots:
Play with the Filling
While the traditional recipe calls for tuna, don’t be afraid to experiment. Try swapping in:
- Prosciutto or salami for a meaty twist
- Roasted vegetables like zucchini or eggplant for a vegetarian version
- Different cheeses like mozzarella or provolone for extra gooeyness
Just remember to keep the onion sauce, tomatoes, olives, and capers as your base to maintain that authentic Salento flavor.
Adjust the Seasoning
Spice things up by adding:
- Fresh herbs like basil or oregano to the potato mixture
- A dash of red pepper flakes for heat
- Garlic powder or minced garlic for extra punch
Experiment with Toppings
Before baking, try sprinkling the top with:
- Sesame seeds for nuttiness
- Dried herbs for an aromatic crust
- A drizzle of olive oil for extra richness
Remember, the key to a great potato focaccia is balancing flavors while keeping it rustic and hearty. Don’t be afraid to get creative, but always honor the spirit of this beloved Salento dish.
How to Store Stuffed Potato Focaccia
After baking your delicious potato focaccia, let it cool completely on a wire rack. This prevents condensation from forming, which could make the crust soggy. Once cooled, wrap the focaccia tightly in plastic wrap or aluminum foil. This step is crucial to maintain its freshness and prevent it from drying out.
You can store your wrapped potato focaccia in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months.
When you’re ready to enjoy your stored potato focaccia, reheat it in a preheated 175 °C (350 °F) oven. If refrigerated, bake for about 10 minutes. For frozen focaccia, thaw it in the refrigerator overnight, then reheat for 15–20 minutes. This method helps restore the crispy exterior while keeping the inside soft and flavorful. Avoid using a microwave, as it can make the focaccia soggy.
How to Make Authentic Salento Stuffed Potato Focaccia Like an Italian (VIDEO)
Equipment
- 1 baking dish of about 30×23 cm (about 12×9 inch)
Ingredients
- 1 kg potatoes washed
- 500 g onion
- 3-4 tablespoons olive oil
- 250 g peeled tomatoes
- 2 tablespoons capers
- 2 tablespoons pitted black olives
- 50 g tuna in oil
- Salt to taste
- 1 pinch chili powder optional
- Ground black pepper to taste
- 150 g grated Pecorino cheese divided (or Parmesan cheese)
- 2 eggs
- Oil or butter for greasing
- 3-4 tablespoons breadcrumbs
Instructions
- Boil the potatoes in plenty of water until, when you try to pierce them with a fork, it will go in without difficulty. Drain the potatoes, transfer them to a bowl and let them cool completely.
- Peel the onions and cut them into thin slices.
- In a nonstick skillet, heat 2–3 tablespoons of olive oil over medium heat. Add the onions and sauté until translucent.
- Add the peeled tomatoes. Reduce heat to low, cover and cook for another 15 minutes.
- After 15 minutes, add the capers, olives and tuna, a pinch of salt and the chili powder (optional).
- In the meantime, peel the potatoes and mash them with a potato masher.
- Place the potatoes in a bowl and add 3–4 tablespoons of the tomato and onion sauce, 100 g of pecorino, more salt to taste, a pinch of black pepper and the eggs. Knead with your hands to mix everything well.
- Grease an approximately 30×23 cm baking dish with oil or butter. Wet your hands and put half the potato mixture, crushing it and leveling it well with your hands to cover the entire baking dish.
- Add the filling and sprinkle with the remaining pecorino.
- Cover with the rest of the potatoes, always wetting your hands.
- Sprinkle everything with breadcrumbs.
- Bake at 170 °C for about 45 minutes, placing the baking dish in the lower part of the oven, until lightly brown.
