By Galley Wench on May 12, 2007
Photo by Stardustannie
Photo by Stardustannie
"This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each."
Serving Size: 1 (157 g)
Servings Per Recipe: 6
"I made this recipe for the I Recommend Tag Game and it turned out fantastic! I don't have a mixer, so I made it by hand. Also, at the last minute I found that I had no potatoes so I used Instant mashed potatoes mixed with enough water to be packable. I used regular dry yeast and followed your directions for the extra time. I only put cheese on half since my little sister doesn't like cheese and cooked it for 20 minutes. I cooked it in an oiled 8x12 inch casserole dish. It stuck to the bottom, but I was able to get most of it off. I served it with His Servant's Recipe #187527 over noodles and fresh broccoli. It worked well soaking up the tomato juice from the Cacciatore. Everyone loved it and most of it got eaten before supper came around. Will make again!"
"Perfect! What a wonderful focaccia...great texture for dipping. I enjoyed it with olive oil and balsamic and olive oil and dukkah...MMmm Instructions written wonderfully...easy enough for a novice baker like me :) Reviewed for the 123 wonders game."
"YUM! I made this for my weekly "soup night" and my guests loved it. I served it with sausage and tortellini soup, and ribollita soup. I doubled this recipe and it worked well but my kitchenaid mixer was very full. I was short about 1/3 cup of potatoes but it still tasted delicious. This dough is beautiful to work with and I would highly recommend it to people who are new to bread baking as well as to those who are experienced. Thanks for a great recipe GW!"
"Absolutely outstanding Focaccia bread. Wonderful texture and perfect for a dipping bread. I had this as an appetizer before dinner tonight and used a California made extra virgin olive oil dipping oil with spices and herbs that was given to us as a gift at Christmas last year. Excellent. Would be so even without the dipping sauce. I made one error and that was I did not use fast rise yeast so it took we a little longer, but it turned out great. Also, thanks for the tip on handling wet dough with wet hands. Works like a charm. Thanks so much GW for another great recipe."