Soft Potato Focaccia Bread
This Soft Potato Focaccia Bread combines the tenderness of mashed potato with traditional focaccia dough ingredients like flour, yeast, olive oil, and honey. The use of mashed potato in the dough yields a moist, soft crumb with a supple texture. The dough is kneaded until smooth, left to rise until doubled, then shaped and baked to a golden finish. Toppings include fresh rosemary, rock salt, and olive oil, imparting aromatic and savory notes. This bread is versatile, suitable plain or with additions like shredded zucchini and mozzarella for a savory variation.
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
Nutrition Facts
Serving: 3 focaccia
Amount Per Serving
Calories 655
% 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.