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Sliced rosemary focaccia with a soft crumb beside whole potatoes.

Potato Focaccia Recipe

Soft and airy inside with a lightly crisp crust, this Potato Focaccia uses mashed potato in the dough to keep the centre moist and tender.

Course: Bread
Cuisine: Italian
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 2 x 23cm – 9-inch round focaccia
Author: Manuela Zangara

Ingredients

  • 300 g – 2 cups all-purpose flour
  • 170 ml – ¾ cup water – lukewarm
  • 100 g – 3½ oz potato – boiled and mashed
  • ½ tsp salt
  • 7 g – 2 tsp dry active yeast
  • 1 tsp sugar
  • extra virgin olive oil
  • rosemary
  • more salt – to taste

Instructions

  1. Mix the yeast with the sugar and lukewarm water, then set aside to activate.

  2. Once frothy, transfer the mixture to the bowl of an electric mixer fitted with a dough hook.
  3. Add the flour, mashed potato and salt, then knead until the dough is smooth.
  4. Shape the focaccia dough into a ball, cover with cling wrap and leave to rise in a warm, draft-free area for at least 1 hour, or until doubled in volume.
  5. Grease two 23 cm – 9 inch round tins with extra virgin olive oil. Once the dough has doubled in volume, divide it between the two tins and press it down with your fingertips to create the characteristic holes.
  6. Drizzle generously with extra virgin olive oil and a little water. Sprinkle with salt and top with fresh rosemary.
  7. Bake in a preheated oven at 180°C – 355°F for 20 minutes, or until golden brown.
  8. Allow to cool slightly, then serve warm or at room temperature.