Potato Flatbreads

Name: Potato Flatbreads
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Ingredients: Type 0 flour 1 ¼ cup; Semolina 1 cup; Potatoes 3.5 oz; Water warm 0.8 cup; Extra virgin olive oil 1.3 tbsp; Brewer's yeast 1 tsp; Fine salt ½ tsp; Rosemary 1 sprig; Extra virgin olive oil to taste; Coarse salt to taste

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136

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 136
Carbohydrates g 34.1
of which sugars g 0.8
Protein g 3.6
Fats g 2.8
of which saturated fat g 0.44
Fiber g 1.3
Sodium mg 118

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Makes: 10
Cost: Very low
Note + 2.5 hours of leavening

PRESENTATION

Potato focaccine are just so soft and golden—they really show off Liguria’s love for simple, tasty bread. These little rounds get their moist texture from boiled potatoes mixed right into the dough. I mean, it’s a classic trick in Italian kitchens for making bread extra tender. What you end up with is a potato focaccia that’s way more rich and fluffy than your usual focaccia. Honestly, it’s hard to stop at just one.

And look, folks in Liguria keep it simple with toppings—usually just a drizzle of olive oil, some flaky salt, and maybe a sprinkle of fresh rosemary. Which is great. That combo really brings out the best in the potato focaccine and lets the real flavors shine. Seriously good stuff. You’ll find these in bakeries and markets all over northern and central Italy. Pretty much anywhere.

Serving up a plate of mini potato focaccia always feels right. Need something for a picnic? There you go. Just want a snack for the afternoon? Perfect. People love how crispy the edges get, while the inside stays fluffy and just a bit sweet from the potatoes. And here’s the thing, there’s plenty of room to make it your own. Some folks stuff their focaccine with gorgonzola for a cheesy bite. Yum. Others skip the potatoes or toss in different herbs, depending on what’s around. For real, that’s the fun part of the potato focaccine recipe: you can switch it up any time.

Whether you call it potato flatbread or Italian potato bread, the simple flavors and tender bite of homemade focaccine bring a bit of that Ligurian spirit to the table. Really, really good. Plus, these versatile bites are perfect for sharing with friends and family. They make any gathering feel a bit more special and delicious—like a little Ligurian love in every bite.

INGREDIENTS

136

Calories per serving

for 10 flatbreads: Type 0 flour 1 ¼ cup (150 g); Semolina 1 cup (150 g); Potatoes 3.5 oz (100 g); Water 0.8 cup (200 ml) - warm; Extra virgin olive oil 1.3 tbsp (20 ml); Brewer's yeast 1 tsp (5 g); Fine salt ½ tsp

for seasoning: Rosemary 1 sprig; Extra virgin olive oil to taste; Coarse salt to taste

Preparation

How to prepare Potato Flatbreads

To make the potato flatbreads, start by sifting semolina flour and all-purpose flour in a large bowl 1. Boil the potato in plenty of water 2. When it is very tender (it will take about 30 minutes; alternatively, you can boil it in a pressure cooker to halve the time), peel it 3 and let it cool down.

Once cooled, mash it with a potato masher and collect the puree in the bowl with the flours 4. Dissolve the dry yeast (or 15 g of fresh yeast) in about 100 ml of warm water 5 and then add the mixture to the dough 6.

Pour the olive oil in slowly 7 and start kneading the ingredients with your hands. Dissolve the salt in the remaining 100 ml of warm water, stir with a spoon to dissolve it, and then also incorporate the salted water into the dough 8. Continue kneading until you get a homogeneous, quite soft, and moist mixture; don't worry if it's a little sticky. Cover the dough with plastic wrap 9 and let it rise for 2 hours at room temperature or in a warm environment (78°-82°F).

After the resting time, the dough will have doubled in volume 10. Transfer it to a floured work surface and work it by hand with the appropriate dough spatula 11. Start spreading the dough with your hands; you can flour your hands to spread the dough better if it feels sticky. Then use the rolling pin to roll out a sheet about 0.39 inches high 12.

Then use a cookie cutter with a diameter of 3.94 inches to cut out the flatbreads 13. With the indicated amounts, you will obtain about 10 flatbreads. Place them on a baking sheet lined with parchment paper and let them rise for another 30 minutes. In the meantime, finely chop the rosemary 14, place it in a bowl, and incorporate the olive oil 15 to create a flavored emulsion that will be used to season the flatbreads.

After the last rise, press the flatbreads in the center to form the edge and brush the surface with the flavored olive oil emulsion with rosemary 16. Proceed with baking: bake the flatbreads in a preheated static oven at 356°F for 20 minutes (or in a fan oven at 320°F for about 15 minutes). Once baked, season your flatbreads again with a drizzle of olive oil 17 and a few grains of coarse salt 18. The potato flatbreads are finally ready to be devoured!

Storage

Potato flatbreads are best fresh from the oven. Store them under a glass dome or in a paper bag for one day. It is possible to freeze potato flatbreads or the raw dough.

Tip

To make your potato flatbreads even more inviting, stuff them with cherry tomatoes cut in half or olives before baking them, and they will be a real treat for the palate!

If you have leftover semolina, try your hand at making the recipe for Semolina Bread!

For the translation of some texts, artificial intelligence tools may have been used.