GRANDMA'S FOCACCIA: BARAISE STYLE
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.
Provided by Danielle Kleveta
Categories White Bread
Time 3h55m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two large cookie sheets with olive oil.
- 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.
- 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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 38.2 g, Cholesterol 1.6 mg, Fat 1.3 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 419.5 mg, Sugar 0.6 g
GRANDMA'S FOCACCIA: BARAISE STYLE
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.
Provided by Danielle Kleveta
Categories White Bread
Time 3h55m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Coat two large cookie sheets with olive oil.
- 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.
- 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.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 38.2 g, Cholesterol 1.6 mg, Fat 1.3 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 419.5 mg, Sugar 0.6 g
FOCACCIA BARESE
This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! -Dora Travaglio, Mount Prospect, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes., Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. , With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt., Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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