• remilled durum wheat flour
  • 0 flour
  • extra-virgin olive oil
  • salt
  • dried brewers' yeast
  • water
  • cherry tomatoes
  • onions
  • oregano

I believe I never told this, at least not so openly, but I think I have no roots.
Not some of those that are strongly planted in a single territory.

Yes, I’m Piedmontese, I was born here and my parents, too. This is my homeland, but I don’t feel I’m fully Piedmontese, maybe because I’m not.

A part of my blood is from Istria, ’cause my grandma on my mother’s side was from there. She was a Junoesque and cheerful woman, but unfortunately I never met her, I couldn’t learn from her how to make fresh pasta, thinly rolled out by hand, I couldn’t learn her sarme or her baccalà alla vicentina (at least this one remained in the family, I just have to learn it from someone else). I never ate her lard potatoes baked in a wood oven, a legend in my family, and I never heard her contagious laugh. But I can’t do anything about it, and I have to content myself… at least I learned to make her Ćevapčići and I visited her home town, earlier this year. There’s nothing to do, life is like this, and some people (always the wrong ones, let me say it) leave this world too soon, leaving a whole behind them.

But another part of my blood is Apulian, ’cause my grandpa on my father’s side was born there; another grandparent I never met, I just know him from old pictures and from the stories my dad and my grandma told me about him, about a young barber who made serenades.

Maybe it’s incorrect saying that I don’t have any roots, I have several, and because of this I believe I am the product of different lands, Northern, Southern, Eastern, Italian and foreigner, and maybe it’s for this reason that I’m always in a precarious equilibrium between different passions, projects, ambitions.

I’m not meat and I’m not fish (it’s an Italian saying, and a not so positive one): for a lot of people this is bad, but I’m proud of it; I don’t want to be predictable, and I want to built my own roots, finding my place in this world.. hopefully.

You have to know another thing: my grandpa’s hometown in Apulia is called Santeramo in Colle, more or less 20 km from Matera, so I decided to end my attendance to Mangiare Matera contest with a recipe from this region/root: it’s a durum wheat focaccia with cherry tomatoes and onions, typical of Apulia, but I made it with a Roman recipe (a Roman bread-maker called Gabriele Bonci). I have to thank Elisa for this recipe, ’cause she shared this beauty on her blog.

And, thanks to the remilled durum wheat (Senatore Cappelli) flour, the result was amazing, a soft and yet crunchy focaccia, in which lies the great and simple taste of the Southern wheat.


Focaccia grano duro intera blog

Focaccia pugliese (made with durum wheat)


  • Yield: 2 focacce (about 30x50cm)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 7 hrs 45 mins



  1. In a bowl mix the remilled durum wheat flour and the 0 flour, then add the water, a little at a time, the yeast and a drizzle of oil.
    Mix with a spoon and add the salt at the end.
  2. Place the mixture on a floured surface and knead until you have an homogeneous dough.
  3. Oil a capacious bowl and let the dough rest for 6 to 8 hours at room temperature.
  4. Passed this time, transfer the dough to an oiled baking pan (for me two baking pans, about 50x30cm), just by flipping it over (no need to knead again) and spread it with your hands until it occupy the whole pan.
  5. Top the focaccia with cherry tomatoes cut in half and pressed into the dough; add the onion, thinly sliced, oregano and let it rise for another hour.
    Then I added another drizzle of oil, to finish the 70 grams.
  6. Pre-heat the oven to maximum temperature (for me 482°F-250°C), static mode.
  7. Bake in a pre-heated oven for 15 minutes in the bottom part of the oven, then place the pan on the medium rack and bake for another 15 minutes.

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