Comments on: Parmesan Focaccia Bread

By: Melissa

Melissa — Sat, 28 May 2016 22:33:07 +0000

In reply to deb c. GREAT idea! I'm so glad to hear back! I can't wait to try that! Thank you!

By: deb c

deb c — Wed, 25 May 2016 23:22:03 +0000

Score 1 for the frozen potato water and the shredded tator! Sure the shreds got mushy….no biggy. Pulled the jar outa the freezer to unthaw. Forget about said jar. Put the jar and spuds into the frig for the next day. Ooops…forgot again. So 50 hours after removing the spud-goodness from the freezer, I finally made the bread. Now my brain has decided that every time I make mashed potatoes, I will save the right amount of water and spuds to be ready for the next focaccia craving! My house still smells yummy and I am sure I ate too much bread! 🙂 🙂 🙂

By: Melissa

Melissa — Thu, 24 Mar 2016 01:46:56 +0000

In reply to deb c. Tell me how the freezing of the tator goes! That's the one thing that keeps me from making this more often!

By: deb c

deb c — Wed, 23 Mar 2016 23:25:40 +0000

Oh wow, yum, slobber, drool……I will make this again and again. Halved the recipe and plopped it into a glass 9×13 cake pan. Picture perfect and super good! I only had a large russet, which made 1.5 cups of shreds. I froze 1/2 cup of the potato water in a canning jar, placed 1/2 cup of shreds in a baggy and stuffed it on top of the frozen water. Hopefully, my next batch of focaccia will be partially ready to roll from the freezer! I am already dreaming of additions to this once the herb garden wakes up!!! Thanks for the great recipe!!!

By: Melissa

Melissa — Thu, 30 Oct 2014 15:33:25 +0000

In reply to Danielle. Thank you! That sounds awesome!

By: Danielle

Danielle — Wed, 29 Oct 2014 17:06:15 +0000

The soup is very easy. All you need is 2 cups chopped carrots, 1/4 cup chopped onion. Sautée with 1 tbsp. of butter until tender-crisp. Add 14 and a half chicken broth with 1/4 tsp ground ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are tender. Cool slightly. Purée soup in blender; return to pan. Stir in 1/2 cup buttermilk; heat through (do not boil)

Note: when sautéeing the veggies I use fresh ginger; about 1/2 tbsp.

By: Melissa

Melissa — Tue, 28 Oct 2014 18:51:51 +0000

In reply to Danielle. That sounds delicious! Do you have a recipe for the soup? My kids actually love carrots and it sounds right up our alley!

By: Danielle

Danielle — Tue, 28 Oct 2014 15:49:56 +0000

This looks AMAZING! Will be doing this with creamy carrot soup. It should impress my in laws!!

By: Melissa

Melissa — Thu, 23 Oct 2014 03:34:34 +0000

In reply to Shauna Lee Jackson Hiram. Completely agree with you! Thanks for the comment Shauna!

By: Shauna Lee Jackson Hiram

Shauna Lee Jackson Hiram — Wed, 22 Oct 2014 22:38:08 +0000

This was tasty, olive-oil yumminess. It wasn’t too much work after you have the potato ready to go… more rising time than anything. It was, however, not nearly as fantastic leftover, especially past a day, so unless I have a LOT of people to feed, I’d go ahead and half it in the future.