La focaccia Barese di Chef Domingo Schingaro

Casa Egnazia, #FromPugliaWithAmore

Our very own Chef Domingo, directly from his kitchen, shows us how to make the typical Puglian Focaccia!

We can’t think of a better time to fill our homes with the perfumes of Puglia!

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  • 350g of flour 0
  • 250g of durum wheat semolina
  • 340cl of water
  • 8g of brewer’s yeast
  • 5g of sugar
  • 150g of boiled and mashed potato
  • 10g of salt
Video Recipe

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