Comments on: Focaccia

By: Tim

Tim — Sun, 16 Jan 2011 04:30:08 +0000

Hey Frogs, the tablespoon plus teaspoon of salt is all in the dough. Am I missing a typo, or is something confusing? Just let me know. You could easily cut that down if you were worried about salt. Maybe you switched brands of kosher salt or something? Good luck!

By: MyFrogs

MyFrogs — Sun, 16 Jan 2011 04:05:14 +0000

How much salt is actually IN the dough. I’ve made it twice. Once was great and once was salty. Can’t remember what I used each time! :) I want to make this again tomorrow but need to know about the salt… Help please!

By: Caitlin

Caitlin — Mon, 04 Oct 2010 20:39:11 +0000

this looks wonderful, i love the crisp crust. adding it to my list!
thanks for the recipe

By: Tim

Tim — Sun, 03 Oct 2010 21:54:39 +0000

Hi Andria,
The recipe is correct as written. It is a lot of salt, but very tasty! You can sprinkle as much as you like on top.

By: Andria

Andria — Sat, 02 Oct 2010 18:36:05 +0000

How much salt is in the dough and how much is on top? Seems like too much to put it all in th dough?

By: MyFrogs

MyFrogs — Thu, 28 Jan 2010 21:14:14 +0000

Been wanting some good bread and remembered seeing this post months back…gonna make some this weekend. Plus trying to break in my cast iron! Double yay!!

By: Angela@spinachtiger

Angela@spinachtiger — Mon, 21 Sep 2009 18:56:48 +0000

I am so wanting to make some focaccia and this just jumps out at me. Anything with olives and bread gets my attention.

By: dkchef

dkchef — Wed, 02 Sep 2009 23:38:29 +0000

Looks good! Focaccia is next on my list of yeast breads to try so I’m just looking around for good ideas before I dive in. Thanks!

By: Farmgirl Susan

Farmgirl Susan — Wed, 26 Aug 2009 13:12:55 +0000

YUM! Thanks for the reminder that I haven’t made focaccia in ages (what is wrong with me?). Yours looks wonderful. I bet the crust is fantastic baked in that oily cast iron skillet – and you can’t go wrong with cherry tomatoes and kalamata olives.

By: eat make read » foccacia

eat make read » foccacia — Tue, 25 Aug 2009 11:25:38 +0000

[...] just seems intimidating… especially to live up to those memories. I saw this recipe over on Lottie and Doof and decided it was time to try my hand at it. Let me tell you, I have fallen in love all over [...]

By: Jennifer

Jennifer — Wed, 19 Aug 2009 14:08:26 +0000

This focaccia looks remarkable with its colorful bits of tomato and olive clinging to the surface, poised for a snag.

By: kelly

kelly — Tue, 18 Aug 2009 02:53:22 +0000

oh. boy. i fell in love with focaccia when I studied in Italy. i ate it at least once a day, if not more. a vendor just started selling local flour at my greenmarket and i’ve been waiting for the perfect use for it. i think this is it. thanks!

By: anushruti

anushruti — Mon, 17 Aug 2009 12:58:48 +0000

This looks so delicious bursting with simple flavours! Mouthwatering!

By: dina

dina — Sun, 16 Aug 2009 17:05:15 +0000

We made this last night too! It was the perfect way to have my kids help with dinner! It was great and we look forward to lots more focaccia in the house!

By: Tim

Tim — Sat, 15 Aug 2009 23:55:04 +0000

Red: Thanks for the update! It didn’t last long enough for us to know how it tasted when is was cool. Glad to hear it worked for you, too.

By: Red

Red — Sat, 15 Aug 2009 23:53:15 +0000

Ok so I made this. It’s pretty great. I used a cake pan instead of a skillet and it worked fine. I also added onions to the top and that worked pretty well too. One thing I would recommend is eating it hot/warm. I brought it to a party later on the same day I made it and while it was totally fine, it wasn’t like “oh hell yes” like it was when it first came out of the oven. but yeah, overall awesome recipe and not that hard at all.

By: Laura [What I Like]

Laura [What I Like] — Fri, 14 Aug 2009 21:03:09 +0000

How handy…I happen to have a ton of tomatoes sitting around just waiting to be used!

By: Andilynn

Andilynn — Fri, 14 Aug 2009 20:21:41 +0000

I like focaccia…I like it dimpled and topped with olive oil, fresh rosemary, sea salt, & losts of coarse ground black pepper. I like that you baked it in a cast iron skillet. My next thing to make is Sfincione. Did you ever have that or tried to make it?

By: laura

laura — Fri, 14 Aug 2009 19:15:47 +0000

gorgeous! this looks so yummy!!

By: Michelle

Michelle — Fri, 14 Aug 2009 17:15:50 +0000

Ooooh. This looks wonderful!