If you love soft focaccias, you absolutely must try this potato flake focaccia, it’s incredibly soft and tender, you can eat it plain, stuffed in the middle, or topped, it’s an easy-to-make focaccia recipe with a long fridge fermentation for a guaranteed result. I assure you that once you try this super soft focaccia, you won’t stop making it! A yeasted bread like this potato flake focaccia is perfect to take as a school snack or for a picnic! Now, let’s get to the recipe!
And if you love savory leavened goods, 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 Flake Focaccia
- 1 3/4 cups Manitoba flour
- 1 cup cups potato flakes
- 1 1/2 cups water
- 2 tbsps extra virgin olive oil
- 1 tsp fine salt
- 1 pinch sugar
- 3/4 tsp instant dry yeast
- as needed extra virgin olive oil
- as needed rosemary (optional)
- 1 pinch fine salt
Useful Tools to Make the Recipe
- Stand Mixer
- Food Scale
- Bowl
- Cling Film
- Pastry Board
- Baking Pan
Preparation of the Potato Flake Focaccia
Place the ingredients in the stand mixer’s bowl in this order after weighing them: flour, salt, potato flakes, sugar, yeast, water, and oil. Attach the dough hook and mix on speed 2 for 10 minutes.
After 10 minutes, turn off the mixer and transfer the dough onto a floured board. Work it slightly into a ball shape, then place the dough in a bowl and cover with cling film.
Wait 15 minutes, then put the dough back on the board, give it a fold, and return it to the bowl with cling film. Rest for another 15 minutes and fold again.
At this point, cover the bowl with plastic wrap and place it in the fridge for about 12 hours (I mix 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, place the dough in a lightly oiled pan. Spread it by gently pressing with your fingertips to reach the pan edges (it’s a very soft and elastic dough, making this step very easy). Place it in the turned-off oven to rise for another 2 hours.
After 2 hours, remove the pan from the oven, preheat the oven to 482°F, and while it heats, drizzle the focaccia with oil, a pinch of salt, and rosemary if desired.
Once the oven is hot, bake the potato flake focaccia for 30 minutes until golden brown. Once baked, remove and enjoy; it’s excellent both hot and cold and especially super soft!
Notes
If you don’t want to do the long rising, use 5 g of instant 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, you can also add thinly sliced onion if you like.
The pan I used measures 11.4 inches x 9.8 inches.
