Focaccia with Potato

Updated: Feb 20



What's better than one focaccia? If you guessed three, we're on the same wavelength. My sons love focaccia, so when they were home for the holidays, I decided to whip up a batch. Usually, I make thin rectangular ones, but I decided to switch things up and make smaller fluffier ones. My family was a bit skeptical as I set out my bowls and pans. Luckily, once baked and the initial shock had passed, they devoured these, so I would say that my Focaccia with Potato was a success. For optimal fluff, I added potatoes to the dough and even took a shortcut using dehydrated ones. I topped them with my favorite toppings and popped them in the oven. The rest is, as they say, history.


Ingredients for Focaccia with Potato:


4 1/2 cups flour + a few tablespoons for kneading

2/3 cup potato flakes

1 pack instant yeast

1/2 cup water + 1 1/2 cups warm water

1 tablespoon sugar

1 tablespoon kosher salt

1/2 cup extra virgin olive oil + more for bowls, pans, and bread


Toppings:

Feel free to be creative. Here are some of my favorite toppings.


oil-cured olives, pitted and sliced

a few sprigs of fresh rosemary

crystal salt flakes


artichokes

sliced bell peppers

crystal salt flakes


sliced raw mushrooms

sliced onion

crystal salt flakes


You will also need three 8 inch cake pans and 3 large bowls.


Time-Saving Tip: The bread is best on the day it's baked. So prepare and bake the bread early in the day.


Let's see what we need.


We're ready to bake.



Combine the potato flakes with 1/2 cup of water and set aside.


Dissolve the sugar and yeast in 1 1/2 cups of warm water; let sit 15 minutes until it has puffed up.


Attach a dough hook to a stand mixer and combine the flour and kosher salt in the bowl. Pour in the potatoes, yeast mixture, and 1/2 cup of oil. Turn on the mixer and mix; continue to knead with the hook on medium speed until the dough is elastic; about six minutes.


Sprinkle a small amount of flour on a parchment-lined surface. Transfer the dough from the bowl to the floured surface. Knead by hand for a minute and shape into three equal-sized balls.


Generously drizzle olive oil into three large bowls. Place one dough in each dish, turning it, and completely covering it in oil. Cover the bowls with plastic wrap and place in a warm spot. Let the dough rise for 1 1/2 hours or until doubled in size.



Pour 1 1/2 tablespoons of oil in each pan, spread it around. Transfer the dough from the bowl and transfer it to the pan. Once the mixture is in the pan, turn it over and then start to spread it out, so it completely covers the pan. The dough is soft and is easy to spread out. As you spread the dough, poke your fingers around, making a bunch of holes throughout the surface, then top with the toppings sprinkle each one with crystal salt. Transfer the pan to a warm surface and let rise and 1 1/2 hours.


Bake the focaccias in a preheated 425-degree oven until light golden brown. Let cool before serving. Thanks to all of the oil, it is easily removed from the pan.






It's ready! Focaccia with Potato is delicious. I like to let them cool before eating, but my sons dig in as soon as the bread comes out of the oven and start dipping pieces in olive oil. It's great for sandwiches, a side dish, or snack. It's a favorite around here. Give it a try, and I bet it will become a favorite for you as well.


Enjoy!


Focaccia with Potato:


  • 4 1/2 cups flour + a few tablespoons for kneading

  • 2/3 cup potato flakes

  • 1 pack instant yeast

  • 1/2 cup water + 1 1/2 cups warm water

  • 1 tablespoon sugar

  • 1 tablespoon kosher salt

  • 1/2 cup extra virgin olive oil + more for bowls, pans, and bread


  • Toppings:

  • Feel free to be creative. Here are some of my favorite toppings.


  • oil-cured olives, pitted and sliced

  • a few sprigs of fresh rosemary

  • crystal salt flakes


  • artichokes

  • sliced bell peppers

  • crystal salt flakes


  • sliced raw mushrooms

  • sliced onion

  • crystal salt flakes


  • You will also need three 8 inch cake pans and 3 large bowls.

  • Combine the potato flakes with 1/2 cup of water and set aside.

  • Dissolve the sugar and yeast in 1 1/2 cups of warm water; let sit 15 minutes until it has puffed up.

  • Attach a dough hook to a stand mixer and combine the flour and kosher salt in the bowl. Pour in the potatoes, yeast mixture, and 1/2 cup of oil. Turn on the mixer and mix; continue to knead with the hook on medium speed until the dough is elastic; about six minutes.

  • Sprinkle a small amount of flour on a parchment-lined surface. Transfer the dough from the bowl to the floured surface. Knead by hand for a minute and shape into three equal-sized balls.

  • Generously drizzle olive oil into three large bowls. Place one dough in each dish, turning it, and completely covering it in oil. Cover the bowls with plastic wrap and place in a warm spot. Let the dough rise for 1 1/2 hours or until doubled in size.

  • Pour 1 1/2 tablespoons of oil in each pan, spread it around. Transfer the dough from the bowl and transfer it to the pan. Once the mixture is in the pan, turn it over and then start to spread it out, so it completely covers the pan. The dough is soft and is easy to spread out. As you spread the dough, poke your fingers around, making a bunch of holes throughout the surface, then top with the toppings sprinkle each one with crystal salt. Transfer the pan to a warm surface and let rise and 1 1/2 hours.

  • Bake the focaccias in a preheated 425-degree oven until light golden brown. Let cool before serving. Thanks to all of the oil, it is easily removed from the pan.

  • Time-Saving Tip: The bread is best on the day it's baked. So prepare and bake the bread early in the day.

2018 Cranberry Walk