Focaccia Bread with Tomatoes – Italian Recipe by Rossella Rago – Cooking with Nonna


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  1. Rossella! one thing you don't speciefy is that just olive oil or extra virginnn! in your focaccia i'm invited to a big party on Friday and was told to bring focaccia; no wonder I got invited also good thing I looked at your video beacouse I wasn't using alf of the amount of oil I just putted lots on top but not  with the flour, now mine it'll be a lot better thanks to you and nonna,grazie for the tip

  2. Reminds me of when i lived in Pianura and Naples, Italy, except you did not dimple the dough. Nonna didn't even notice the tomato was missing. 🙂 Thanks for posting.

  3. I just made it , and added few fresh basil leaves when it came out , the taste is absolutely divine …the dough is perfectly crisped from the top while its soft and tender …I just had one issue where the bottom didnt brown , I followed the recipe as it is with temperature indicated and used a similar tray, any hints on why is that the case… Thanks alot , such a great recipe !

  4. I am so Happy to hear that you're from Mola di Bari, it is my birth town as well! I also remember the smell and taste of focaccia whenever near a bakery of grocery store. Whenever I visit it is my favorite!!!  Mille Grazie Nonna and Rossella!

  5. I have to say. I was taken by surprise when I heard that you're from Mola Di Bari..
    Thats where my mom and dad are from. My grandmother lived up the street from the church in the piazza or Fountain.
    I'm sure your grandmother know my family..

  6. I never saw so much oil used. Hope your not on a diet! I've seen this used with less oil. Also I agree with other comments, Granddaughter kind of arrogant.

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