Soft Potato Focaccia Bread
User Reviews
5.0
120 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Rising Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
3 focaccia
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Calories
655 kcal
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Course
Main Course, Appetizer, Baked Goods
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Cuisine
Italian
Soft Potato Focaccia Bread
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The addition of cooked potatoes makes this the softest, most delicious Focaccia Bread you will ever taste. The perfect appetizer!
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Ingredients
FOCACCIA DOUGH
- 1 medium potato (Russet or Yukon gold) (150 grams / 5¼ ounces)
- 2¼ cups + 1 tablespoon all purpose flour (290 grams total, if you double or triple the recipe then double or triple this amount)
- 1½ teaspoons active dry yeast
- ½ teaspoon honey
- 1 teaspoon salt
- 1½ tablespoons olive oil
- ½ cup + 3 tablespoons lukewarm water (165 grams total, if you double or triple the recipe then double or triple this amount)
ROSEMARY TOPPING
- 2-3 sprigs fresh rosemary leaves
- 2-3 pinches rock salt
- 2-3 tablespoons olive oil
ZUCCHINI & CHEESE FOCACCIA
- 1 small zucchini shredded
- ½ cup firm mozzarella shredded
- ½ teaspoon oregano
- 1 pinch salt
- 1 tablespoon olive oil
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Instructions
- Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.
- In the bowl of a stand up mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed cooled to warm potatoes, start to knead (on #2 speed).
- Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes (no higher than #3-4 speed) or until dough is smooth and starts to pull away from the sides of the bowl. Remove to a flat lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
- Pre-heat oven to 400F (200C). Lightly oil a pizza pan. I used three 7 inch (19cm) pans.
- Divide dough and place in prepared pans, with finger tips make prints in the dough.
- To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.
- To make the zucchini & cheese focaccia, top the dough with shredded zucchini, sprinkle with oregano and salt, top with shredded cheese and drizzle with olive oil.
- Bake for approximately 20 minutes until dough is cooked through and golden. Serve warm. Enjoy!
Notes
- Kneading by hand - In a large bowl mix the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes with a fork. Then add the oil and water, mix again with a fork, then move the dough to a flat surface and knead for 5-7 minutes or until the dough is smooth and elastic,then knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for approximately 2 hours or doubled in bulk.
- The dough can be made the night before and left to rise over night in the fridge. Place the focaccia dough in the bowl cover it with plastic wrap and refrigerate. When ready to bake, remove it from the fridge, let it sit at room temperature for 30 minutes, then bake as instructed in the recipe.
- Store the bread in an airtight container or bag at room temperature, it will keep for two days.
- The dough can also be frozen, freeze it after the first rise. The dough will keep for up to six months. Thaw the dough in the fridge, then place the dough in the prepared pan. Let it sit at room temperature for 30 minutes before baking.
Nutrition Information
Show Details
Calories
655kcal
(33%)
Carbohydrates
86g
(29%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Cholesterol
15mg
(5%)
Sodium
1179mg
(49%)
Potassium
568mg
(16%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
205IU
(4%)
Vitamin C
15mg
(17%)
Calcium
141mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 3focaccia
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 86g | 29% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1179mg | 49% |
| Potassium | 568mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 141mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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