Reviewed: 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!

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32 users found this review helpful

Reviewer:

AMCONTE2000

Reviewed: 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.

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21 users found this review helpful

Reviewer:

sharon

Reviewed: 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!

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18 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: 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.

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15 users found this review helpful

Reviewer:

Chef Al

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Waldwick, New Jersey, USA

Reviewed: Jan. 6, 2009

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

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9 users found this review helpful

Reviewer:

karen

Home Town: Portola Valley, California, USA

Reviewed: Jun. 7, 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.

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6 users found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jan. 28, 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.

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5 users found this review helpful