The super soft potato flake focaccia melts in your mouth, soft and moist inside, made with potato flakes for puree. It is also quick to make because you don’t need a mixer or a bread machine, just a bowl, a spoon, and finally two folds without making a mess. I added tomato and oregano, but you can also put in some pitted olives or simply fill it when cold.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup potato flakes
- 1 1/2 tsp salt
- 1 tsp malt
- 8 g fresh yeast
- 2 tbsps extra virgin olive oil
- 2 1/2 cups water (up to 2 3/4 cups)
Tools
- 1 Bowl
- 1 Baking sheet
Steps
In a bowl, add flour, crumbled yeast, and potato flakes.
Gradually add water.
Then mix with a spatula and add oil and salt.
If necessary, add another 1/4 cup of water.
The dough should be very soft.
Cover with plastic wrap and let rise until doubled in a warm place, about 75°F.
Once risen, do two sets of folds directly in the bowl.
Let rest 15 minutes and pour the dough into an oiled 12×16 inch baking sheet.
Pour 2 tablespoons of oil over the dough and spread with fingertips.
Let rest 30 minutes before baking. It can be topped with tomatoes, tomato sauce, olives.
Preheated static oven at 350°F for 30-35 minutes.
Advice
The water to add can vary from 2 1/2 to 2 3/4 cups depending on the flour’s absorption.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
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