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Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, grandma's focaccia. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Grandma's focaccia is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Grandma's focaccia is something which I’ve loved my whole life. They are nice and they look wonderful.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook grandma's focaccia using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Grandma's focaccia:
- Take 350 g plain flour
- Take 250 g fine semolina
- Get 390 ml warm water
- Get 10 g salt
- Get 5 g sugar
- Take 1 potato mashed (150g)
- Get 12 g fresh yeast or 7 g dried yeast
- Make ready Extra virgin olive oil
- Make ready Green olives (to taste)
- Prepare 800 g fresh plum tomato
- Get Origano
Italian Bread and Focaccia Recipes by our Italian Grandmas! All our Italian Bread Recipes and Focaccia Recipes are quick, easy and FREE! Pick one of our bread and focaccia recipes and surprise your family with some fabulous homemade food! Some of these recipes have also a video available where Rossella and the Nonna that contributed the recipe prepare it in detailed steps so that you can.
Instructions To Make Grandma's focaccia:
- Cook and mash the potato and leave it to cool. Once cooled down, start working on the activation of the yeast. Mix the yeast in a little bit of water with some sugar. When the yeast is active add it to the flour, semolina, potato and 250 ml of water in a large bowl. Once all the ingredients are mixed, add the salt. Once combined and you have produced a nice dough, add two spoons of olive oil and keep working the dough.
- At this point you should get a very elastic and hydrated dough. Split the mix in two and put it on two different oven trays which have been brushed with two spoons of olive oil each. Leave them to rise in a warm place for 2 hours.
- After 2 hours flip the dough into 2 round focaccia trays which have been brushed with another two spoons of oil (I did not have them so I used square aluminium trays, they work fine also).
- With your finger push down being careful not to push the air out of the dough.
- Break the tomatoes on the top of the focaccia and pus them on the top of the focaccia, add olives, 4 spoons of olive oil, salt and origano. Cook on a preheated oven at 250 degrees for about 25-30 mins.
- The result will be sensational. Just make sure you use great quality ingredients, especially the olive oil.
To make the crust: Combine all the ingredients in a large bowl and mix and knead - by hand, mixer, or bread machine - to form a smooth, elastic dough. The word focaccia (pronounced "foh-KA-cha") has Latin origin. Focus - means fire and Panis focacius literally means "a flatbread baked in the coals". Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese.
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