Recipe by DJK1125
"No one else in my family could make focaccia like Grandma did, and when she passed away we thought she took the recipe with her. Then one day I found it in an old recipe box and gave it a try. If Grandpa says it's just like Grandma's, then it must be."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium potatoes, peeled and cubed
reserved potato water
1/2 (0.6 ounce) cake
compressed fresh yeast
1 (29 ounce) can
onion, thinly sliced
salt to taste
1 (2 ounce) can
anchovy fillets, chopped
dried oregano to taste
I made this recipe for my family and they love it. Even my father loves it, and it's hard to please my father when it comes to food. I wouldn't change a thing the recipe works well...Love it!
The amount of flour in this recipe was way off for me. I don't know if it would be possible to use 2 POUNDS (approx. 8 cups) of flour + 4 riced potatoes + only 1 cup of water and get this to work? I used considerably less flour (about 4 3/4 cups or 21.4 ounces). I drained off 2/3 cup tomato juice before putting the crushed tomatoes on the focaccia. I would recommend slightly less salt. The recipe says to let this cool to room temperature before cutting and serving, but it is much better warm. There could be an improvement upon using plain, cold crushed canned tomatoes as the topping...maybe simmer the crushed tomatoes with garlic and/or onion before adding the oregano. The crust turned out crisp on the outside and chewy inside, but there are simpler & tastier recipes that get the same result.
Everyone loved this recipe. My husband was not sure about focaccia but when he tasted it he was hooked. Dough was light and delicious. Not a fan of anchovies so just left them off. Ate one immediately and froze one for later. Will definitely make again.
This was soooooooo good! It looked, smelled and tasted like something from a top notch Mediterranean restaurant. I made it two days in a row; the second time, I added some chopped garlic along with the tomatoes, onion and anchovies. Absolutely amazing! Thanks so much!
Great recipe DJK1125. The only thing I did was made a starter or "bambino" set that aside, made the dough, let it develop a bit then added the starter. I also placed it in a retarder overnight and baked it the next day with amazing results. Great crumb, perfect crust. Your Grandma knew what she was doing.
I halfed this recipe and made a pizza out of it. Our family loved it. Thank you!
Excellent. I did not use any of the topping except I drizzled some olive oil with some rosemarry then baked it. I just wanted a plain focaccia to make sandwiches out of it. The bread is wonderful tasting. Because of the potatoes, it gives it a chewy and moist texture. The crust is chewy but crispy at the same time. I was able to half the recipe. I love this bread. Thank you for sharing the recipe.
very good with soups!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Focaccia: Baraise Style
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 188
** Calories from Fat: 11
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick-and-easy flatbread flavored with garlic and herbs.
See how to make a light Italian yeast bread with delightful dimples.
See how to make an amazing cheese-filled Italian flatbread.