How soft this potato focaccia is! And how good it is. Great stuffed with cold cuts and/or cheeses, but also perfect served in squares as a bread substitute. Prepare it for a rustic snack or a Sunday brunch and you’ll see that everyone will like it. The preparation is not difficult, but it is not quick because it requires a few hours of leavening as always happens with these baked goods.

Other focaccia recipes you should definitely try:

Difficulty: Medium
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 6/8 people
Cooking methods: Oven
Cuisine: Italian

Ingredients for Potato Focaccia

Dried brewer’s yeast can be replaced with fresh brewer’s yeast. I would suggest using about 15 g. In this case, dissolve it in a little lukewarm water taken from the total before adding it to the flour.

4 cups all-purpose flour
1 lb potatoes (weighed boiled)
1 tsp dried brewer's yeast
water (¾-1 cup)
cup Grana Padano cheese, grated (or Parmesan)
3 ½ tbsp extra virgin olive oil
1 ½ tsp salt
2 tsp water
2 tsp extra virgin olive oil
fleur de sel

Tools

I prepared the dough for this focaccia with a stand mixer, but you can use any other mixer. You can also knead by hand, first working the ingredients in a bowl and then on the countertop.

Potato peeler
Potato masher
Stand mixer
1 Hand whisk
1 Bowl
1 Baking tray
Brush

Preparation of Potato Focaccia

Pass the potatoes while still hot through the potato masher: in total you will need 250 g of puree.
You can boil them as you prefer: in water or in the microwave. In the first case, I recommend not peeling them to avoid absorbing too much water during cooking. In the second case, peel them, cut them into pieces, wash them, and place them in a glass container without drying them, adding another tablespoon of water. Cover them and cook them for 4/5 minutes at maximum power.
Put the flour in the bowl of the stand mixer, add the dry yeast, and mix well with a small hand whisk.
Then add the grated cheese, potato puree, oil, and lukewarm water. I recommend starting with ¾ cup of water and adding more gradually in the amount that allows you to obtain a very soft dough. In total, I added 1 cup.
Knead with the dough hook and add the salt only at the end. Then knead again to incorporate it perfectly.
Transfer the dough onto the countertop, work it a few moments with your hands, and shape it into a ball.
Place it in a large bowl, cover it with plastic wrap, and let it rise until it doubles in volume in a warm place, away from drafts. The rising time can vary from two to four hours depending on the room temperature.
After this first rising time, deflate the dough, transfer it to a baking tray lined with parchment paper, and spread it out with your hands.
Cover it with a tea towel and let it rise again for at least an hour.
After this second rising, prepare an emulsion with 2 tsp of oil and 2 tsp of water and brush it over the focaccia. Finally, sprinkle the surface with fleur de sel (flake salt). This type of salt is ideal because it is a middle ground between the fine salt, which would be too small, and the coarse salt, which would be too large. If you can’t find it at your local supermarket, you can buy it online by clicking HERE.
Bake the potato focaccia in a preheated static oven at 392°F for the first 10 minutes, then lower the temperature to 356°F and bake for another 15/20 minutes.
Remove the focaccia from the oven and let it cool slightly before serving. It is excellent stuffed but also perfect as a bread substitute. Enjoy! Paola
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