Grandma's Focaccia: Baraise Style Recipe -
Grandma's Focaccia: Baraise Style Recipe
  • READY IN ABOUT 4 hrs

Grandma's Focaccia: Baraise Style

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    3 hrs
  • COOK

    45 mins

    3 hrs 55 mins


  1. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm, about 15 minutes. When the potatoes are done, remove from heat, and drain, reserving one cup of potato water.
  2. Pour the flour and 1 tablespoon of salt out onto a clean dry surface. Make a well in the center, and use a ricer to rice the potatoes into the center. Knead the flour and potatoes together as best you can, and then make another well in the center. Dissolve the yeast in the potato water, then pour the mixture into the well. Knead the dough for about 10 minutes, or until dough is smooth, and no longer sticky.
  3. Divide the dough into halves, and form into balls. Flour heavily, and cover with a few towels to prevent drafts. Let the dough rise until doubled in size, about 2 hours.
  4. Preheat the oven to 350 degrees F (175 degrees C). Coat two large cookie sheets with olive oil.
  5. Press the dough out evenly onto the pan. Press indentations into the sheets with your fingers every couple of inches. Divide the can of tomatoes in half, and spread onto each sheet evenly. Place the onion and anchovies onto the sheets, and press in lightly. Sprinkle with salt and oregano to taste. Drizzle lightly with olive oil.
  6. Bake for 35 to 40 minutes in the preheated oven, or until bottom is browned. Let cool to room temperature, then cut into squares using a pizza wheel.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2005

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!

Most Helpful Critical Review
Jun 07, 2011

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.


9 Ratings

Dec 14, 2006

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.

May 26, 2008

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!

Jan 30, 2009

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.

Jan 06, 2009

I halfed this recipe and made a pizza out of it. Our family loved it. Thank you!

Jan 31, 2011

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.

Jan 18, 2011

very good with soups!


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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