Soft, tasty, and incredibly easy to prepare, focaccia with potato flakes is perfect on its own as a bread substitute or paired with cured meats, cheeses, and sauces. Thanks to the presence of potato flakes, the dough is extremely soft and light… versatile and always ready to win everyone over, this focaccia is perfect for any occasion: from appetizers to snacks, even as a great base for delicious sandwiches. Try it too, the preparation is really simple!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 430.20 (Kcal)
- Carbohydrates 77.56 (g) of which sugars 2.09 (g)
- Proteins 12.45 (g)
- Fat 9.24 (g) of which saturated 1.33 (g)of which unsaturated 0.72 (g)
- Fibers 3.58 (g)
- Sodium 527.12 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups all-purpose flour (or 00 flour)
- 2/3 cups potato flakes
- 1 1/4 cups water
- 2 tsps fine salt
- 5 tbsps extra virgin olive oil (+ 1 tbsp for the surface)
- 5 g instant yeast
- Maldon salt (or coarse salt, for the surface)
- rosemary
Tools
- Baking tray
- Stand mixer
- Bowl
Steps
Place the flour, potato flakes, and dry yeast in the stand mixer (or in a bowl if kneading by hand).
Add the extra virgin olive oil, then slowly pour in the water while mixing with the dough hook (at low speed).
Once a ball has formed, add the salt and continue mixing for a few minutes until the dough is smooth and soft, not sticky.
Cover the bowl with film and let it rise in a sheltered place for about 2 hours, or until the dough has more than doubled in volume.
After the time has passed, spread the dough on a large, oiled baking tray. Let it rise again for about 40-45 minutes.
At the end, make indentations with your fingers all over the surface. Drizzle with more extra virgin olive oil, emulsified with a little water, then add some salt flakes and chopped rosemary.
Place the focaccia in a fan oven at 392°F and bake on the lowest shelf for 20-25 minutes, until it’s crispy and golden. Adjust the time and temperature according to your oven and the thickness of the dough.
The focaccia with potato flakes is ready, you can enjoy it hot or at room temperature.
Tips and notes
You can find potato flakes in all supermarkets, sometimes marketed under the name “mashed potato mix“.
Leftover focaccia can be cut into pieces and frozen. When needed, just reheat it in the oven or toaster.
FAQ (Questions and Answers)
Can I use fresh yeast?
Of course, in that case, you will need about 15 grams. You can also reduce the amount, extending the rising times.
