If you love soft focaccias, you absolutely must try this potato flakes focaccia. It is super soft and fluffy, perfect on its own or filled in the middle or topped. It’s an easy-to-make focaccia recipe, with a long fermentation in the fridge, and a guaranteed result. Once you’ve tried it, you won’t leave this super fluffy focaccia! A leavened product like this potato flakes focaccia is perfect to bring as a snack to school or for a picnic! But enough talking; go try the recipe!
And if you love savory leavened products, then also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 17 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Super Soft Potato Flakes Focaccia
- 1 3/4 cups Manitoba flour
- 1 cup potato flakes
- 1 1/2 cups water
- 2 tbsps extra virgin olive oil
- 1 tsp fine salt
- 1 pinch sugar
- 2 tsp dry yeast
- as needed extra virgin olive oil
- as needed rosemary (optional)
- 1 pinch fine salt
Useful Tools for Making the Recipe
- Stand Mixer
- Kitchen Scale
- Mixing Bowl
- Plastic Wrap
- Pastry Board
- Baking Pan
Preparation of Potato Flakes Focaccia
Place the ingredients in this order into the stand mixer bowl after weighing them: the flour, salt, potato flakes, sugar, yeast, water, and oil. Attach the dough hook and mix at speed 2 for 10 minutes.
After 10 minutes, turn off the stand mixer and pour the dough onto a floured pastry board. Gently shape it into a ball, then place it in a bowl and cover with plastic wrap.
Wait for 15 minutes, then put the dough back on the pastry board, perform a round of folds, and return it to the bowl with plastic wrap. Let it rest for another 15 minutes and perform another round of folds.
Now cover the bowl with plastic wrap and place it in the fridge for about 12 hours (I prepare the dough in the afternoon and let it rest in the fridge overnight). After 12 hours in the fridge, take the bowl out and let it sit at room temperature for 3 hours.
After resting at room temperature, pour the dough into a slightly oiled baking pan, stretch it by deflating it with your fingertips until it reaches the edges of the pan (it’s a very soft and elastic dough, this operation will be very easy). Place it in the turned-off and closed oven to rise for another 2 hours.
After 2 hours, take the pan out of the turned-off oven, heat it to 482°F, and in the meantime, top the focaccia with a drizzle of oil, a pinch of salt, and rosemary if you like.
When the oven is well-heated, bake the potato flakes focaccia and cook for 30 minutes until it is golden brown. Once cooked, take it out and enjoy it, excellent both hot and cold, and especially super soft!
Notes
If you don’t want to do the long fermentation, use 5 g of dry yeast and let it rise at room temperature, skipping the fridge step. It won’t be exactly the same but still delicious!
Besides rosemary, if you like, you can also add thinly sliced onion.
The pan I used measures 11.4 inches x 9.8 inches.
