The smell of focaccia will entice your entire family. The crunchy, yet delicate dough with the fresh tomatoes on top and tiny bit of oregano will elevate your table to unforgettable. Focaccia has many secrets and many recipes. From one family to another. We all think our families secrets are the best. I embrace them all. Of course I adore my grandmothers version the best.
Every Sunday was filled with beautiful smells from the kitchen. As we began to walk up to the door step you could already smell her food touching us with her warmth. One thing our grandmothers taught us was to use the highest quality best double 00 flour soft wheat from Italy. This will make all the difference in the world.There is no denying it, food is comfort and for many of us memories. It is used to show love for the people we care for the most. Here are some of my home region of Puglia favorites. You can explore with a food walking tour in Bari.
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Focaccia can be made anytime of the day, however I do find it nice whenever possible to start it early in the morning. Allowing time between kneading and rising and then allowing it to bake in the oven. For the original recipe from Puglia it is important to use a medium size potato that is well cooked peeled and mashed very smooth, use a fork, or you can use a ricer as well. Both methods work wonderfully, then be sure to fully incorporate the mashed potato into the dough completely when kneading.
Sunday was always at my Grandma Maria’s house and I can still smell the focaccia fresh out of the oven. I would love for YOU to do the same for you and the people you love.
Be sure to use fresh tomatoes on top of the focaccia. It adds to the flavor and the end result. I will use roma tomatoes or cherry tomatoes and break them apart and squeeze some of the juice around to give color to the top of the focaccia giving it a golden rosey red roasted finish. Once it is removed from the oven let it cool down. Then remove it and let it rest on a cooling rack or clean kitchen towel. Cut it up into squares and place it on a place or wooden board. Serves great with appetizers, meats and cheeses and olives.
Serve as an appetizer with an antipasto assortment of meat and cheeses placed nicely on a Charcuterie Board for a eye catching display. You can also serve it as part of the meal. Or as my father loved it as a desert dunked in his coffee after a fabulous Sunday dinner at my grandmothers house. No matter when or how you eat it, be sure when you make it always begin with the freshest whole ingredients you can find.
I like to use an oblong baking tray or a fluted pan to cook the focaccia in. You will want to use a generous amount of olive oil through out the process. Be sure the bottom of the baking sheet is covered very well with olive oil so rolls around a bit. High quality olive oil is important for the final outcome. One of my highly recommended favorites is Partanna olive oil from the island of Sicily. It is available it the states and it arrives at my door very fast. Ingredients is key and here is no exception.
Presentation means a lot, and I do have to say the fluted edge steel pan I use to make my focaccia always looks so pretty and the crust is nice and crunchy. I have several of these on hand as they are perfect to get the right outcome every time. Be sure to keep the pan on the center rack when cooking to ensure even distribution of heat. The delicate dough will rise up as it’s baking and the smells will be calling everyone into the kitchen.
Ingredients:
- 4 cups unbleached flour
- 2 tsp dried yeast
- 1.5 tsp salt
- 1 med boiled potato skinned and mashed fine
- 2 cups warm water
- 3 tbsp Extra virgin olive oil
- 1/2 tsp dried oregano
- 10 Cherry Tomatoes
- 1/4 tsp sugar
The secret star ingredient is what makes my focaccia special. It is a true Puglia region ancient focaccia secret. What is it? A boiled potato smashed very well and hand blended into the recipe. Easy enough, but somehow it makes all the difference in the world. It gives it a special texture and taste. You can make it with or without the potato and see which one you prefer, or do like me and switch it up between the two. Either way you will love the end result. Give them both a try.
My Zia Tina making our family heirloom focaccia recipe!
Focaccia comes from a region of Italy called Puglia. This is our families home. Bari is the capitol and it stands majestically facing the Adriatic Sea. It has the most wonderful beaches and alot of people would say it has the best food. I have to agree but I may be a little bias. I Love all regions of Italy but of course Puglia brings me back home to my heart. Click on this link to learn more about Bari in Puglia and book your trip today!
Traveling to other parts of Italy? If you make it to Tuscany we highly recommend this highly rated pasta making class in Florence. You will love the this fun experience.
Grandma Maria’s Focaccia
Equipment
- One Large cookie sheet or Italian fluted Focaccia Pan
- One Large Mixing bowl
Ingredients
- 4 cups unbleached flour
- 2 tsp dried yeast
- 1.5 tsp salt
- 1 med boiled potato skinned and mashed fine
- 2 cups warm water
- 3 tbsp Extra virgin olive oil
- 1/2 tsp dried oregano
- 10 Cherry Tomatoes
- 1/4 tsp sugar
Instructions
- In the two cups of warm water disolve the 2 tsps of yeast. Let sit for 5 min. In large Bowl add the 4 cups of sifted flour and make a well in the center. Add the smashed Potato, salt, oil, sugar to the center. Slowly begin to add the water and yeast mixture and slowly begin to work the ingredient kneading and mixing from the center out. Keep work and adding the water and yeast till completely incorporated. The dough will have a sticky moist consistency. Once you have worked the dough for at least ten minutes with your hands cover with towel and place in a warm area to rise for 2 hours.
- Preheat oven to 375 degree oven. With your baking pan generously add Olive oil to the bottom of the pan. Place dough into the pan and begin to spread out with your fingers stretching gently to all corners. Use your fingers to indent the dough all through out. Cover one more time let sit for 45 min. When ready, Split your cherry tomatoes in half with your fingers and the juice of them and place them all over the focaccia dough. Before placing in oven mix together half cup warm water and half cup olive oil in a cup and gently pour all over the top. Add pinch of salt and oregano to taste. Place in your preheated 375 degree oven for 45 to 50 min until underneath crust looks crunchy and golden.
- Remove from oven and let sit for 5 minutes and move it to a cooling rack to rest. Cut and serve or make it in the morning for a wonderful addition to serve with your antipasto.
