Potato Focaccia

Name: Potato Focaccia
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: Manitoba flour 2 ½ cups; Potatoes 0.44 lb; Malt 0.2 oz; Extra virgin olive oil 1.3 tbsp; Fine salt 1 ½ tsp; Brewer's yeast 1.4 tsp; Water (at room temperature) 0.6 cup; Water (at room temperature) 0.4 oz; Extra virgin olive oil 1 tbsp; Rosemary 1 sprig; Fleur de sel to taste

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185

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 185
Carbohydrates g 29.5
of which sugars g 1
Protein g 5.5
Fats g 5.1
of which saturated fat g 0.77
Fiber g 1.5
Sodium mg 494

Difficulty: Average
Prep time: 25 min
Cook time: 35 min
Serving: 8
Cost: Low
Note + the rising time of the dough and cooling time of the potatoes

PRESENTATION

Focaccia di patate is this really good Italian potato bread that feels like a cozy hug from Liguria. I mean, what makes it so special is the soft and moist texture. Seriously good. All because of the potatoes mixed right into the dough. You get this unique, tender bite that you just won’t find in any ol' homemade focaccia. And look, in Liguria, they love sprinkling fresh rosemary on top. It makes your kitchen smell—amazing, by the way—like a seaside bakery. It’s best enjoyed fresh, with a crispy top, and that fragrant rosemary scent is just the best. Really. This bread is such a staple at family gatherings and simple dinners. Focaccia di patate recipe? Can't go wrong. Serve it with cheeses and cured meats, or just toss it in the bread basket with other rustic treats.

In Liguria, folks are super into experimenting with potato focaccia, and every town might have its own twist. And here’s the thing, you’ll find everything from tall, fluffy versions to these little filled focaccine—perfect for sharing. Potatoes don’t just mix into the dough; they make the texture extra soft and keep it moist way longer than other traditional Italian breads. Each bite is chewy but never heavy, and always feels fresh, especially when you get that first taste of golden crust. So so good.

This bread pairs beautifully with so many things—like, have it as a snack, with soups, or eat it plain. Honestly, if you’re into savory bread recipes or just curious about how Italians use simple ingredients like potatoes, this dish is incredibly easy to love. And, you know, even more fun to share. Whether you’re a fan of classic flavors or exploring new variations, focaccia di patate is a must-try. Really, it offers a taste of Ligurian tradition that’ll impress your friends and family.

INGREDIENTS

185

Calories per serving

Ingredients for a 11-inch diameter baking pan: Manitoba flour 2 ½ cups (300 g); Potatoes 0.44 lb (200 g); Malt 0.2 oz (6 g); Extra virgin olive oil 1.3 tbsp (20 g); Fine salt 1 ½ tsp (9 g); Brewer's yeast 1.4 tsp (7 g); Water 0.6 cup (145 g) - (at room temperature)

For seasoning: Water 0.4 oz (10 g) - (at room temperature); Extra virgin olive oil 1 tbsp (15 g); Rosemary 1 sprig; Fleur de sel to taste

Preparation

How to prepare Potato Focaccia

To prepare the potato focaccia, start by cooking the potatoes in a pressure cooker for about 15 minutes 1 (or at least half an hour in a regular pot), then peel them 2 and mash them, collecting the puree in a bowl 3. Let them cool,

meanwhile, in the bowl of a stand mixer, pour the sifted flour, the dry yeast, and the malt 4, then also add the salt around the edges 5 and the now cooled potatoes 6. You can also use fresh brewer's yeast: in this case, the dose to use is 21 g. The malt can be substituted with the same amount of honey.

Then attach the K-beater 7, pour in the oil 8 and start kneading. Gradually add room temperature water 9 and when all the ingredients have blended,

replace the K-beater with the dough hook 10. Work for another 5 minutes, then stop the mixer 11 and transfer the dough onto a lightly oiled work surface 12. Work it with a dough scraper because it will be quite sticky, shape it into an oval

and place it in a lightly oiled bowl 13; cover with plastic wrap and let it rise in the oven turned off with the light on or cover with a wool blanket (it should maintain a temperature between 82-86°F), until it doubles in volume 14: this will take about 2 hours. Oil an 11-inch diameter aluminum pan; once risen, retrieve the dough 15

gently stretch it into a disk, then finish stretching the dough inside the pan, spreading it evenly over the entire surface; make small holes with a light pressure of your fingers 16. Then season the potato focaccia with an emulsion of water and oil and rosemary (17-18).

Finally, season with fleur de sel (or coarse salt), distributing it evenly 19. Let it rise again for 30 minutes covered with plastic wrap, then bake the focaccia in a preheated static oven at 392°F for 20 minutes (if using a convection oven, at 356°F for about 10 minutes, ensuring the base is cooked before removing the focaccia, by lifting it slightly). Once baked and golden on the surface, remove it from the oven 20 and let it cool slightly, then serve it cut into slices 21 on its own or to accompany cold cuts and cheeses.

Storage

You can store the potato focaccia covered with plastic wrap or closed in a food bag for a couple of days.

The focaccia dough can be frozen after the first rise and thawed in the refrigerator; then it should be brought to room temperature and allowed to rise in the pan as indicated in the steps. Then it can be baked with the times and temperatures indicated in the recipe.

Advice

For a more intensely flavored potato focaccia, you can prepare the dough the night before and let it rise in the refrigerator overnight. Spread the focaccia in the pan and let it rise for at least half an hour before baking!

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