Chef Jack Appice
Tre Visi
Make a lasting impression with the first moments of a meal, breaking bread. From its start nearly 30 years ago, Tre Visi has been winning diners with bites of heavenly Italian focaccia, house made from the Appice family recipe. The herbaceous olive oil drizzled focaccia is chewy and moist, and delicately flecked with oregano and crunchy salt. Mention Tre Visi’s name to locals, and you are likely to hear exclamations rivalling Oprah’s
“I LOVE bread” WW campaign.
Ingredients
3 cups flour
1 boiled potato, riced or mashed
1 Tbsp salt
1/2 Tbsp sugar
5 tsp yeast
1 1/4 cups lukewarm water
1/2 cup olive oil
1 cup cherry (cut in half) or roma (cut into quarters) tomatoes
1 Tbsp oregano
1/2 Tbsp salt
Method
- Place flour in large bowl. Add potato, salt, sugar.
- Dissolve yeast in water and add to flour.
- Mix batter and knead vigorously until smooth and very sticky to touch. Cover and let rise until volume doubles.
- Grease 14 inch, deep dish with half the oil.
- Place batter spreading gently to outer edges.
- Arrange cut tomatoes on top of batter. Sprinkle with salt and oregano. Drizzle remaining oil.
- Bake 30-40 mins at 400°F til golden. Serve warm or cold.
Yield 4 servings
