In the States, we tend to be familiar only with the bready, crisp-topped version of focaccia, but this Pugliese take on it—towering, savory, and so light it's almost cakelike—will surely become a new favorite. Food editor Gina Marie Miraglia Eriquez learned the secret to a springy, rich variety—a potato mashed into the dough—from her husband's cousin Lucia Erriquez (yes, with two r's) Castellana, who comes from Bari. A salty top and tangy tomatoes that go almost buttery on the crust will have everyone reaching for a second piece.
Focaccia is best eaten the day it is made but can be baked 1 day ahead and kept, wrapped in foil, in a sealed bag at room temperature. If desired, reheat, uncovered, in a 350°F oven until just heated through, about 10 minutes.
