Potato Focaccia
Fluffy, golden, and irresistibly aromatic, this Potato Focaccia is a delightful twist on traditional Italian bread, delivering a perfectly soft and tender crumb thanks to the addition of smooth, mashed potatoes. Infused with extra virgin olive oil and topped with flaky sea salt and optional fresh rosemary, this recipe strikes the perfect balance of rich flavor and rustic charm. With a quick 20-minute prep time and simple kneading techniques, even beginner bakers can enjoy the satisfaction of creating this mouthwatering focaccia at home. Serve it warm as a side dish, appetizer, or snack, and let its pillowy texture and savory crust make every bite unforgettable. Perfect for gatherings or weeknight dinners, this potato focaccia will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 200 grams Cooked and mashed potatoes (smooth, no lumps)
- 300 milliliters Warm water
- 50 milliliters Extra virgin olive oil
- 7 grams Dry yeast
- 10 grams Sugar
- 12 grams Salt
- 2 sprigs Fresh rosemary (optional, for topping)
- 5 grams Flaky sea salt (for topping)
- 20 milliliters Extra virgin olive oil (for drizzling)
Instructions
In a large mixing bowl, combine the warm water and sugar, then sprinkle in the dry yeast. Let it sit for 5-10 minutes until foamy.
Add the mashed potatoes, 50 ml olive oil, and salt to the yeast mixture, stirring until fully combined.
Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
After the dough has risen, grease a 9x13-inch baking dish or sheet pan with olive oil. Gently punch down the dough and stretch it into the prepared pan, ensuring it reaches the corners.
Cover the dough with a kitchen towel and let it rise again for 30-40 minutes until slightly puffy.
Preheat your oven to 220°C (430°F).
Using your fingers, dimple the surface of the dough. Drizzle the top with 20 ml of olive oil and sprinkle flaky sea salt and fresh rosemary leaves (if using).
Bake for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
Remove from the oven and allow to cool slightly on a wire rack. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7166 mg | 312% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.9 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
