Homemade Focaccia

Holy moly! We’re having another snow day! We’ve already got about a foot on the ground and the snows not suppose to stop until sometime tomorrow. I wish I had the ingredients in this house to make this bread.

This is the greatest bread of my life. Please do not judge the merit of this bread by my extremely crappy cell phone picture. It does it no justice.

My mom snagged this recipe from The Boulder Cork eons ago. Eons ago is, incidentally, the last time I had this bread. A fact that is based solely upon the HUGE task that is making this bread. But it’s worth it. Oh so worth it! My mom made several batches recently and was kind enough to give one to the manfriend and me. We ate it slowly and with purpose, savoring every bite!

So, I encourage you to take some time one of these snowy weekends and bake this up. I recommend making several loaves and freezing a few (it freezes really well) for later chowing!

Focaccia

  • 1 packet of yeast
  • 1 & 1/4 cups warm water
  • 1 potato cooked, peeled, and grated
  • 2 tsp. sea salt
  • 24 oz. canned plum tomatoes -reserve some of the juice
  • 1/2 tsp. sugar
  • 3 & 1/2 cups unbleached flour
  • Olive oil
  • Oregano
  1. Preheat your oven. Just kidding! This stuff takes HOURS before it hits the oven…
  2. Whisk together sugar and yeast in 1/2 cup of the warm water. Cover until the mixture is foamy (about 5 minutes).
  3. Add remaining water to the foamy mixture and then add the potato and salt just stirring slightly to mix.
  4. Stir in flour one cup at a time until you have a nice sticky dough – not too dry.
  5. Turn out dough onto a lightly floured surface and knead until smooth and elastic. Dough should be fairly sticky.
  6. Place in an oiled bowl until it doubles in size (about 1 to 1 & 1/2 hours).
  7. Punch dough down with your fist and divide into two equal pieces.
  8. Knead each piece very briefly on floured surface and roll into a ball.
  9. Let this rest for 5 minutes.
  10. place each piece of dough into a well oiled 9 inch cake pan.
  11. Press the dough, from the center, out towards the edges of the pan until approximately 1/4 inch from the edge. Make sure the thickness is uniform. (Tip: use the palm of our hand to start and then use your fingers tips and end with your palm again.)
  12. Cover pans with dish towels and place in a warm spot to rise for 1 to 1 & 1/2 hours.
  13. Dip your fingers in flour and dimple the dough. Don’t concern yourself with the appearance of the bread after you do this.
  14. Pour olive oil evenly over the dough.
  15. Place chopped tomatoes on the top. Not too many or the bread will be soggy.
  16. Sprinkle with oregano and a little of the reserved tomato juice.
  17. Bake in a preheated 400 degree oven for 30-35 minutes.
  18. Remove and let rest on a rack for 5 minutes.
  19. Remove from pans and continue to cool.
  20. Eat. FINALLY!
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