Potato Focaccia: The Soft Goodness That Wins You Over at First Bite
Potato focaccia is one of the most beloved dishes in Italian cuisine, a soft and fragrant leavened bread that combines the softness of the dough with the natural sweetness of the potatoes.
Perfect for a hearty snack, to accompany a platter of cured meats and cheeses, or simply to be enjoyed on its own, it is ideal at any time of day.
Its golden, crispy surface, enriched with a drizzle of extra virgin olive oil and a pinch of coarse salt, hides a light, airy center that melts in your mouth. Made with simple ingredients, its slow leavening makes it easy to digest and fragrant. Once you try it, you'll never go back to baked bread.
Potato Focaccia: Here's the Recipe
This recipe is designed for those seeking a wholesome leavened bread, suitable for vegetarians and, with a few adjustments, vegans. Boiled and mashed potatoes make the dough moist and soft, while extra virgin olive oil adds fragrance and lightness. You can use 00 flour or a whole wheat flour blend for a more rustic result. Here are the ingredients for a 30x40 cm baking pan:
- 500 g of 00 flour (or Manitoba)
- 300 g of boiled and mashed potatoes
- 250 ml of warm water
- 10 g of fine salt
- 5 g of fresh brewer's yeast (or 2 g of dry yeast)
- 50 ml extra virgin olive oil + more for the pan
- 1 teaspoon malt or honey (optional)
- Fresh rosemary to taste
- Sale grosso q.b.
- 1 pinch of black pepper (optional)
The step-by-step process
I start by boiling the potatoes in their skins, then peel and mash them while still warm, reducing them to a puree. In a large bowl, I dissolve the yeast in the warm water with the malt or honey. I add the flour and the mashed potatoes and begin to knead. When the dough begins to form, I gradually add the oil and finally the salt. I knead vigorously for about 10 minutes, until the dough is smooth and slightly sticky.
Cover the dough with a cloth and let it rise in a warm place for about 2 hours, until doubled in size. After this time, generously oil a baking sheet and spread the dough out with your hands, trying not to deflate it too much. Cover and let it rise for another 30-40 minutes.
Preheat the oven to 220°C. Before baking, I poke holes in the surface of the focaccia with my fingers. Season with a generous drizzle of extra virgin olive oil, fresh rosemary, coarse salt, and, if desired, a pinch of pepper. Bake for about 20-25 minutes, until the surface is golden and crispy. Remove from the oven and let cool for a few minutes before cutting into squares and serving.
