Some time ago, my friend Simona let me taste her potato focaccia…mmm…it was so good that just remembering it made me want to make it again! I checked, and I’ve got flour in the pantry, yeast too, and potatoes…those are always around, so why not try? The result was excellent! Served plain or with cold cuts, the Potato Bread Focaccia is always delicious!
Recipe updated on 11/23/2019
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups type 1 flour
- 14 oz potatoes
- 10 g fresh yeast
- 2 teaspoons barley malt
- 2 teaspoons fine salt
- 2.7 tbsp extra virgin olive oil
- 1 cup water (warm, plus more depending on absorption)
- 1 tsp coarse salt (a few grains)
Tools
- Stand Mixer
- Pastry Board
- Bowl
Steps
Dissolve the fresh yeast in about 1 cup of warm water, add the malt, and pour in half of the flour. Start the stand mixer with the dough hook for 2-3 minutes. Let it rest for 10 minutes, add the remaining flour, boiled, slightly warm potatoes mashed with a potato masher, salt, 1.3 tbsp of oil, and as much warm water as needed to make the dough soft. Continue with the stand mixer until the dough clings to the hook. At this point, turn the dough onto a floured board and knead by hand for a few turns. Form a ball, cut a cross into it with a knife, place it in a large, greased bowl, and let it rise in a warm place covered with plastic wrap for 5 hours.
After this time, it will have risen. Gently place it in a greased baking pan, spread it out with your hands, and let it rise again for a few hours. Use your fingers to make dimples and pour the remaining oil and a few grains of salt. Bake in a preheated static oven at 392°F for about 25 minutes until you see it is golden. Serve the Potato Bread Focaccia warm.
Notes
The Potato Bread Focaccia is best eaten warm or slightly warm, filled with cold cuts and cheeses.
