Food, recipes

It’s not a butt … it’s a recipe!

No, this is not a photo of my big white butt! It’s the introduction to a simple recipe. We’ll call it, Cheater’s Focaccia.

It’s been a while since I shared a recipe, and this time I’m sharing a family secret. It’s not because it has secret ingredients to make it special. The reason this has been kept hush, hush is because it’s not a traditional, Italian-old-country, family recipe. Shh, don’t tell anyone. Grandma found it in a magazine some time around the 70’s, and she passed it to Mom, who passed it to me. In fact, the pan in these photos is the one Grandma used to make it in.

I’ve labeled it the cheater’s focaccia because you buy the frozen dough in the freezer section (I don’t know if this is available for those of you outside of the US).

Rest of the ingredients:
28oz canned whole tomatoes (or use fresh if you prefer)
1/3 cup extra virgin olive oil
salt, pepper & oregano

Remove two of the three loaves of dough from the package. Use nonstick spray on a deep round or rectangular pan (like a lasagna pan) and put the two loaves inside. Spray some plastic wrap and cover the dough with sprayed side. I personally like to let the dough rise overnight because it takes 8 to 12 hours. It takes especially long in the climate where I live.

The dough must rise as high, or higher than the “butt” photo at the top of the page.

Once it’s risen, preheat oven to 400 degrees, then press down the dough so that it goes up the sides of the pan.

Break up the canned tomatoes into small pieces and start dispersing them over the top of the dough.

Once tomato pieces cover the entire top of the dough, drizzle 1/3 cup extra virgin olive oil all across the top.

Sprinkle a liberal amount of salt, pepper and oregano over the tomatoes and dough. You can try other seasonings that may appeal to you as well. You may even like to try a light touch of fresh minced garlic.

After sprinkling the seasonings, press your fingers into the dough to make divots for the oil to sink in as below. (click on photos to get better view of how it should look).

Put in preheated (400 degree) oven and bake for 20 to 25 minutes. It should turn a golden brown. While it bakes, be sure to wipe drool from the corners of your mouth as the aroma of seasoned dough permeates your home.


21 thoughts on “It’s not a butt … it’s a recipe!”

    1. Hey Robin, I just realized I put 15oz can of tomatoes and it’s supposed to be 28oz. Sheesh, and this is an older post that others have read already. Leave it to me. Anyway, you’ll love it. Wait to you smell it baking.


  1. My goodness! A butt post! lol…now my mouth is watering and am yearning to try this asap. It really looks good, Lori. (Thanks for the nudge over toward this feast. I may have missed it and that would not have been tasty.)


  2. Wow … that I call a dough – never seen anything expend to that size before.
    Your bread looks fantastic – and I can feel the smell through the screen.
    Love focaccia bread with loads of rosemary on … wouldn’t mind a big piece of this now!!!!


    1. Ha, you like my big white doughy butt, eh Viveka? Hee, hee. Yes, some people do put rosemary. I find rosemary a bit strong, but that’s what’s great about this recipe, people can put on their favorite seasonings. Thanks for checking it out.


  3. Great idea. I like brushing the dough with olive oil and crushed garlic and topping it with sliced onion that has soaked in salt, but I`m going to try the tomato version one day too. Cute butt!


    1. You know, now that you mention it, I’ve seen onions on focaccia in some restaurants. Me and onions don’t get along. ;-P I usually stay far away from them, otherwise they kick my doughy butt. Hee, hee. Thanks for checking it out and for sharing some more ideas.


  4. Thanks, Lori – that’s easy enough! I’ll have to omit the tomatoes: my family doesn’t like them, can you believe? And load up on the herbs. xoM


    1. Oh boy, tomatoes are a staple in my family, being Italian and all. 😉 I wonder what else you could try. Anneli mentioned putting sliced, salted onions on hers. I’m not a fan of onions, but maybe you can find something else like maybe zucchini or eggplant. Thanks for checking it out, Margarita


      1. No, they’re a boring lot. While my mouth waters at the thought of any of those things you mention, they wouldn’t touch ’em with a ten foot pole. It’s a wonder they eat pizza! xoM


    1. Glad you liked it, Yvonne. Thanks for stopping by my blog and commenting. I checked out your blog and it’s really well put together. Yummy looking too. 🙂


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