The soft focaccia with potato flakes is the perfect solution when you crave a tall and soft focaccia like the one from the bakery, but without leaving home. The dough with potato flakes is a clever little trick that makes the focaccia super light, fragrant, and irresistible at first bite.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 249.75 (Kcal)
- Carbohydrates 44.36 (g) of which sugars 1.77 (g)
- Proteins 7.08 (g)
- Fat 5.66 (g) of which saturated 0.79 (g)of which unsaturated 4.60 (g)
- Fibers 2.24 (g)
- Sodium 594.40 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To prepare this soft focaccia with potato flakes you’ll need a few simple ingredients that are easily available in your pantry. The combination of flour, potato flakes, and extra virgin olive oil will make the dough soft and fragrant, just like the focaccia from the bakery.
- 4 cups all-purpose flour
- 1 cup potato flakes
- 1 tbsp salt
- 2 tsp sugar
- 2.5 tsp instant dry yeast
- 3.5 tbsp olive oil
- 1.7 cups water (warm)
- 5 oz tomato puree
- 10 cherry tomatoes
- to taste dried oregano (optional)
Tools
For this recipe, you won’t need any special equipment, just a few kitchen tools that everyone has at home. You will need:
- 1 large bowl
- 1 spatula
- 1 kitchen scale
- 1 rectangular or round baking pan
- 1 plastic wrap
Steps
The preparation is really within everyone’s reach: just follow step by step the dough, the rising, and the baking. In a few steps, you’ll get a soft and tall focaccia, perfect to accompany any dish or to enjoy on its own.
Prepare the dough: In a large bowl, mix the flour with the potato flakes.
Add the dry yeast and sugar, then gradually pour in 320 ml of lukewarm water. Start kneading.
Combine the salt and oil: Continue kneading with a spatula and then by hand until it becomes smooth and elastic.
Let it rise: Cover the bowl with plastic wrap or a cloth and let it rest for about 2 hours, until the dough doubles in size.
Prepare the baking pan: Grease the surface well with oil. Pour the dough and spread it gently with your fingertips, helping yourself with a little oil to prevent it from sticking to your hands.
Top it: In a bowl, mix tomato, water, and oil, and if you like, add dried oregano. Distribute on top of the focaccia along with the cherry tomatoes.
Second rise: Let it rest in the pan for 30–40 minutes.
Bake: Preheat to 390°F (200°C) and bake for about 25–30 minutes, until the surface is golden brown.
Try it yourself: imagine slicing it steaming and bringing it to the table, while everyone reaches out for the first taste. Trust me, it will disappear in an instant!
I often make it on Sunday evening when we want to treat ourselves with something simple yet special: freshly baked, warm, and fragrant, it’s impossible to resist. It’s excellent served with cold cuts and cheese, but also great on its own with a drizzle of extra virgin olive oil.
This soft focaccia with potato flakes reminds me of the snacks of the past, when the freshly made bread would fill the house with its aroma. And the magic is that, even though it’s homemade, it seems just like the one from the bakery. Make it and you’ll see it will be gone in no time!
Storage, notes, service
Storage: It stays soft for up to 2 days when stored in a food bag. You can freeze it already sliced.
Notes: You can add olives, onions, or cherry tomatoes to the dough for an even tastier version.
You can top the soft focaccia with potato flakes just with oil and coarse salt for the classic white version.
Add olives or fresh rosemary for a fragrant touch.
If you want a more rustic focaccia, replace half of the all-purpose flour with whole wheat flour.
For an even softer result, let the dough rise longer (up to 3 hours)
Service: Serve it warm or tepid, with cold cuts, cheese, or simply with a drizzle of extra virgin olive oil and rosemary.
Soft focaccia with potato flakes: easy and quick homemade recipe
FAQ (Frequently Asked Questions)
Often those who prepare this recipe write to me with doubts or curiosities: I have collected here the most frequently asked questions with practical answers, so you will quickly find the solution without risking mistakes. These are useful tips that apply to many other homemade preparations!
Can dry yeast be replaced with fresh yeast?
Sure: use 20 g of fresh yeast instead of 7 g of dry.
If I don’t have all-purpose flour, can I use 00 flour?
Yes, but all-purpose gives a softer and lighter result.
The soft focaccia with potato flakes is easy, quick, and perfect for any occasion: family dinner, savory snack, or appetizer with friends. Make it and let me know if you liked it!
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