Forget everything you think you know about focaccia. This isn't your grandma's (unless your grandma is a culinary genius!). We're diving into the unbelievably fluffy, melt-in-your-mouth world of Potato Focaccia, a simple yet elegant Italian bread elevated by the addition of creamy, perfectly cooked potatoes. This recipe delivers the satisfying chew of traditional focaccia with an unexpected lightness and a subtle sweetness from the potatoes, making it the perfect accompaniment to any meal, from a simple antipasto to a hearty pasta dish. The secret? A surprisingly easy no-knead method that even baking beginners can master.
This fluffy potato focaccia recipe is incredibly forgiving and requires minimal effort, focusing on letting the ingredients do the work. We'll walk you through each step, from preparing the perfectly fluffy potato base to achieving that signature crispy crust and those irresistible airy pockets. Ready to bake your way to bread-baking bliss? Let's get started with our simple step-by-step guide.
Tools Needed
- Bowl
- Fork
- Baking tray
- Parchment paper (optional)
- Oven
Ingredients
- Fresh yeast: 8g
- Active dry yeast: 3g
- Lukewarm water: 200g
- Maple syrup: 1 teaspoon
- Boiled potatoes: 400g
- Manitoba flour: 500g
- Extra virgin olive oil: 3 tbsp + extra for drizzling
- Salt: 2 teaspoons
- Medium-large potato: 1
- Rosemary (optional)
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a bowl, combine yeast, a little lukewarm water, and maple syrup. Stir until dissolved.
- Mash 400g of boiled warm potatoes with a fork.
- Add Manitoba flour to the mashed potatoes. Pour in the yeast mixture and remaining water. Stir, then add olive oil and salt. Mix well.
- Add mashed potatoes and mix everything with your hands until a dough forms. Adjust water if needed (10-20g).
- Cover the bowl and let the dough rise in a warm place until doubled (2-3 hours).
Step 2. Shape and Rise
- Drizzle olive oil or line with parchment paper.
- Transfer dough to the tray. Stretch and shape it evenly.
- Let it rise in a warm place for another 45 minutes.
- Peel, thinly slice, and soak a medium-large potato in cold water for 30 minutes. Drain, rinse, and season with olive oil and salt.
- Oil your hands and create dimples in the focaccia dough. Let it rise for another 45 minutes.
Step 3. Bake the Focaccia
- Preheat oven to 200°C.
- Drizzle olive oil and water on the focaccia. Bake for 20 minutes.
- Arrange potato slices on top, overlapping slightly. Add rosemary if desired.
- Bake for another 20 minutes (Optional: add 5 minutes on grill mode for browning).
Step 4. Cool and Serve
- Let the focaccia cool on a wire rack before slicing and serving.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- If dough feels too tough, add a little more water (10-20g).
- Rising time depends on kitchen temperature (2-3 hours).
- Don't worry about uneven dough; baking will smooth it out
Nutrition
- N/A
FAQs
1. Can I use other types of potatoes?
Yes! Russet or Yukon Gold potatoes work well. Avoid waxy potatoes as they won't create the same fluffy texture.
2. What if my focaccia doesn't rise as much as in the pictures?
Make sure your yeast is fresh and the water is lukewarm (not hot). Also, ensure you let the dough rise in a warm place for the specified time.
3. Can I freeze this focaccia?
Yes! Cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Reheat in a warm oven before serving.
This no-knead potato focaccia recipe delivers incredible flavor and texture with minimal effort, making it perfect for both beginner and experienced bakers. Enjoy the satisfying chew and airy pockets of this delicious bread, and savor the simple pleasure of homemade goodness. Now go forth and bake!