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Potato-based Focaccia

Potato-based Focaccia - airy, moist and soft, yet lower in fat than any other focaccia!

Course Bread
Cuisine Italian
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 2 x23cm – 9 inch round focaccia
Author Manuela Zangara


  • 300 gms – 2 cups all purpose flour
  • 170 ml – ¾ cup water lukewarm
  • 100 gms – 3 ½ oz. potato boiled and mashed
  • ½ tsp salt
  • 7 gms – 2 tsp dry active yeast
  • 1 tsp sugar
  • Extra virgin olive oil
  • Rosemary
  • More Salt to taste


  1. Mix the yeast with the sugar and lukewarm water and set aside to activate.
  2. When frothy, put it in the bowl of an electric mixer fitted with a hook attachment.
  3. Add the flour, mashed potato, and salt, and knead well until the dough is smooth.
  4. Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.
  5. In the meantime, grease 2x23cm – 9 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down with your fingertips to make the characteristic holes.
  6. Drizzle with a generous amount of extra virgin olive oil, a little water and some salt. Top with fresh rosemary.
  7. Bake in a pre-heated oven at 180°C – 355°F for 20 minutes, or until golden brown.