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The Tuscan Pot

Official Blog of our Italian & Tuscan Cooking School

Our Most Requested Recipes 6 - Bread Focaccias

• Cooking School Recipes • by Paola De' Mari

Our Most Requested Recipes 6 - Bread Focaccias

During Toscana Mia Cooking class, we can bake some bread and focaccias with Italian and Tuscan traditional Italian recipes which do not need much time to rise. We love so much bread and making our own. During the cooking classes at Toscana Mia we have to take into consideration time availability, so we have chosen recipes which need only an hour rising


Streghe a kind of cracker, snack to be served by itself or with some nice sauce to dip these in. The funny name means witches because, according to a popular tradition, the important thing to distract a witch is to give her something to count.So she finds a lot of these snacks on the table and forgets about you.

Focaccia with potatoes this is a must because it can be eaten by itself or stuffed with cheese or salami.As the dough is moist, the focaccia may last soft for more days.

Rotolo al Pomodoro

This is a great recipe, it looks great and is tasty.

For the dough

  • 400g 00 flour /plain/ all purpose flour
  • 7 g dried slow rising yeast
  • 4 spoonfuls olive oil
  • Salt
  • Water

For the Filling

  • 500g tomato puree
  • 1 medium size onion
  • 3 anchovies
  • 3 spoonfuls olive oil
  • Salt

Mix the flour with the yeast and the salt until the dough comes off your hands.

Knead the dough for 10 minutes and make it into a ball, place it in a bowl, cut an X on the top

Leave it to rise for 1 hour.


Slice the onion and gently fry it in 3 spoonfuls of olive oil, melting the anchovies in it.

Add the tomato puree, season with salt and simmer for approximately 20 minutes.

Remove the saucepan from the heat.

Roll out the bread dough into a rectangular sheet, spread on the sauce and then roll it up.

Place the roll in the oven at 200°C for approximately 30 minutes

Slice the roll and serve it hot or cold.