Home cooks rejoice! Renowned natural food pioneers The Moosewood Collective have a new cookbook out that will quickly become one of your favorites (as reliably happens with their phenomenal volumes). This focaccia Pugliese is a warm, satisfying way to bake at home.  

Moosewood Collective member David Hirsch’s partner John Campione, grew up with his family’s version of this nicely textured flat bread, moist yet crusty. His grandfather, Frank Rotolo, a native of Puglia in Southern Italy, was a baker who followed the regional tradition of adding mashed potatoes to the yeasted dough for focaccia. The result is worth the extra effort — yeasty and spongy with a delicious tenderness and crusty edge.


  • Add minced fresh rosemary, oregano, or thyme or sautéed garlic to the mashed potatoes.
  • Use minced fresh herbs in addition to, or instead of, the tomatoes, onions and olives.

Reprinted with permission from The Moosewood Restaurant Table