Soft Potato Focaccia Bread
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Rising Time
2 hrs
-
Total Time
2 hrs 35 mins
-
Servings
3 focaccia
-
Calories
655 kcal
-
Course
Main Course, Appetizer, Baked Goods
-
Cuisine
Italian
Soft Potato Focaccia Bread
Description
The Soft Potato Focaccia Bread recipe incorporates cooked, mashed potato into the dough, adding moisture and softness to the texture. The dough is made by combining flour, active dry yeast, honey, salt, the mashed potato, olive oil, and lukewarm water. Kneading produces a smooth, elastic dough that is allowed to rise for around two hours until it doubles in size.
Once risen, the dough is divided and placed in oiled pans, where finger indentations are made in the surface. The rosemary focaccia topping involves sprinkling fresh rosemary leaves, rock salt, and olive oil over the dough before baking. The bread bakes at 400°F, developing a golden crust and tender interior.
This focaccia can also be enriched with shredded zucchini and mozzarella for a more flavorful variation. The resulting bread is soft with herbal and olive oil aromas, a balance of moist crumb and slight crispness on the top. It is appropriate for eating alone, with meals, or as a savory snack.
The dough can be prepared by hand or mixer, and can be made ahead by refrigerating overnight or freezing after the first rise. Before baking from chilled or frozen, allow the dough to come to room temperature and rise as instructed. Store the baked bread in an airtight container at room temperature for up to two days.
Ingredients
FOCACCIA DOUGH
- 1 medium potato 150 grams / 5¼ ounces, Russet or Yukon gold varieties
- 2¼ cups all-purpose flour 290 grams total, if you double or triple the recipe then double or triple this amount, 1 tablespoon
- 1½ teaspoons active dry yeast
- ½ teaspoon honey
- 1 teaspoon salt
- 1½ tablespoons olive oil
- ½ cup water 165 grams total, if you double or triple the recipe then double or triple this amount, lukewarm, + 3 tablespoons
ROSEMARY TOPPING
- 2-3 prigs rosemary fresh leaves
- 2-3 pinches rock salt
- 2-3 tablespoons olive oil
ZUCCHINI & CHEESE FOCACCIA
- 1 small zucchini shredded
- ½ cup mozzarella cheese firm, shredded
- ½ teaspoon oregano
- 1 pinch salt
- 1 tablespoon olive oil
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
- If hand-kneading, mix ingredients with a fork before kneading by hand on a flat surface for 5-7 minutes until elastic.
- The dough can be refrigerated overnight for a slow rise or frozen after the first rise; thaw and let sit 30 minutes before baking.
- Store baked focaccia in an airtight container at room temperature; it stays fresh for about two days.
- Variations include adding shredded zucchini and mozzarella for a cheesy, vegetable-enhanced focaccia.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
