The ultra-soft potato flakes focaccia melts in your mouth, fluffy and moist inside, made with potato flakes for puree. It is also quick to make because you don’t need to use a mixer or a bread machine, just a bowl, a spoon, and finally two folds without making a mess. I added tomatoes and oregano, but you can also add pitted olives or simply fill it cold.
Discover also other focaccia recipes:
- Difficulty: Very Easy
- Cost: Affordable
- 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
- 1 tsp fresh yeast
- 2 tbsp extra virgin olive oil
- 2 1/2 cups water (up to 2 3/4 cups)
Tools
- 1 Bowl
- 1 Baking tray
Steps
In a bowl, add the flour, crumbled yeast, and potato flakes.
Start adding water a little at a time.
Then stir with a spatula and also add oil and salt.
If needed, add another 1/4 cup of water.
The dough should be very soft.
Cover with plastic wrap and let it rise until it doubles in size in a warm place, about 75°F.
When the dough has risen, make two turns of folds directly in the bowl.
Let it rest for 15 minutes and pour the dough into a previously oiled 12×16 inch baking tray.
Pour 2 tablespoons of oil over the dough and spread with your fingertips.
Let it rest for 30 minutes before baking. It can be topped with tomatoes, tomato sauce, olives.
Preheated static oven at 355°F for 30-35 minutes.
Advice
The water to add may vary from 2 1/2 to 2 3/4 cups depending on the flour’s absorption capacity.
It keeps for 2 days and can also be reheated in a hot oven for a few minutes.
Recipes with Potatoes
Pizza with Potatoes and Rosemary
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