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Potato Focaccia
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Potato Focaccia

Potato Focaccia is a soft textured focaccia with extra flavor potatoes, rosemary and sea salt.
Course Bread
Cuisine Italian
Keyword Potato Focaccia
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 8
Author Anna
Cost 5

Equipment

  • Stand Mixer
  • 11x7 inch glass pan or a 10 inch cast iron skillet for baking

Ingredients

  • 1 large Russet Potato, weight at least 6 oz (you'll be using 5 oz cooked), peeled (140 grams or more)
  • Water for boiling
  • 1 teaspoon active dry yeast or ¾ teaspoon instant (SAF)
  • 2 teaspoons sugar (can use up to 3 if you like)
  • 2 cups bread flour (or all-purpose) -- plus more as needed (260 grams) plus more
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • Topping: More olive oil plus dried rosemary & flaky sea salt

Instructions

  • Heat 4 cups of water in a small saucepan, add peeled sliced potato and simmer for about 18 minutes or until soft. Drain potato, reserving 114 grams (½ cup) of the potato water. Note: If you want to put sliced potatoes on the top, use an 8 oz potato and pull some of the slices out of the water after 8 minutes or while they are still firm.
  • Put the warm potato water in the stand mixer bowl and stir in the sugar and the yeast
  • Add 2 cups flour (260 grams), the salt and 140 grams/5 oz (about ¾ cup) of the drained sliced potatoes . Also add just 1 tablespoon of the olive oil.
  • Attach paddle to mixer and beat until you have a very scraggly soft dough. The potatoes should get pulverized by the paddle, but you may still have a few chunks here and there.
  • Switch from paddle to dough hook and begin kneading. Dough should be sticky at this point. If it sticks to the side of the bowl as you knead, add 2 more tablespoons of flour. If it's already clinging to the hook, just keep kneading for about 5 or 6 more minutes to build elasticity. As you are kneading, add the second tablespoon of olive oil.
  • Put a little more olive oil in a large mixing bowl (preferably a clear one). Scrape the dough into the oily bowl and turn it so that it is slick. Cover bowl and allow dough to rise for 60 minutes. It will not quite double. Punch down dough and press it into a well greased 7x11 inch baking dish or a 10 inch cast iron pan. Cover and let rise for about 45 minutes.
  • Preheat oven to 425 degrees F.
  • This dough is so soft that you won't be able to poke the little holes in it. If you added a lot of extra flour you might be able to, but most likely the dough will be kind of delicate and will deflate if poked. So just sprinkle with dried rosemary and salt. Bake for about 25 minutes or until golden brown.

Notes

Canned Potato Focaccia
If using canned potatoes, drain the potato water from the can and put in a liquid measuring cup. Add or subtract enough tap water to make ½ cup (114 grams). Heat the mixture in the microwave to about 115 degrees.  You can use salted or unsalted canned potatoes.  If using salted, use only ¾ teaspoon of salt in the recipe.