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focaccia bread w/potato dough

★★★★★ 1
a recipe by
Bella AZ
Phoenix, AZ

A Cook's Illustrated Inspiration!! Using a small, boiled potato to this dough gives it a beautiful lightness and adds a great deal to the flavor. Crunchy on the outside, light, tender and a crumb with lots of holes! Top it with your favorite - Fresh rosemary, italian herb mix, or roasted garlic. Of course, sea salt & olive oil are a must! Use leftovers to grill panini sandwiches or slice a section in half and make a decadent grilled cheese!

★★★★★ 1
serves 6-8
prep time 2 Hr
cook time 25 Min

Ingredients For focaccia bread w/potato dough

  • 1 md
    russet potato, peeled and quartered
  • 1 1/2 tsp
    instant yeast
  • 3 1/2 c
    all purpose flour (or 17.5 oz if you weigh)
  • 1 c
    warm water, divided
  • 2 Tbsp
    olive oil, plus extra for pan and topping
  • 1 1/4 tsp
  • 2 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    fresh minced rosemary, or your favorite herbs
  • 1 tsp
    coarse sea salt or kosher salt

How To Make focaccia bread w/potato dough

  • 1
    FOR THE DOUGH: Bring 1 quart of water to a boi in a small saucepan. Add peeled, quartered potato and simmer for 20-25 minutes until tender. Drain the potato, cool until you're able to handle it. Then press it through a ricer or the large holes of a box grater to measure 1 1/2 cups total. Potato should be lightly packed when measuring.
  • 2
    While potato cools, use a standing mixer bowl and add yeast, 1/2 cup of the warm water and 1/2 cup of the flour Mix well with a wire whip. Cover bowl with plastic wrap and let sit for 20 minutes. Mixture will be bubbly.
  • 3
    Add the remaining ingredients of flour, oil, salt and the last 1/2 cup of the warm water. Mix on low speed using the paddle attachment until dough comes together in the bowl. Switch out to the dough hook and mix on medium/medium high speed for approximately 5 minutes. Dough will be very wet. Remove the dough hook and cover the bowl again with plastic. Let rise in a warm place for 1 hour.
  • 4
    Prepare a 15 1/2 x 10 1/2 inch rimmed cookie sheet by drizzling a couple of tablespoons of olive oil. Generously oil the pan and the sides. Transfer the wet dough into the pan and begin shaping the dough to fit the pan. Note, dough can rest for 10 minutes to relax the gluten. Cover the pan with a large damp towel or plastic wrap that is lightly sprayed with PAM to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 45 minutes to 1 hour.
  • 5
    When dough has doubled, carefully remove the wrap and using wet fingers, dimple the dough all over. Sprinkle on olive oil lightly and make sure it pools in some of the holes. Next sprinkle on the herbs or other toppings. Finally, give the dough a good sprinkle of sea salt.
  • 6
    Adjust oven rack to the middle of the oven and preheat to 425 degrees farenheit. When ready, bake the bread for 15 minutes. Turn the pan around and finish baking the bread for 6-10 minutes more or until bread is golden brown. Remove from oven, transfer to a wire rack and cool. Serve warm. Wrap the cooled bread in plastic and foil and freeze if you like, or use it for the next day.
  • 7
    Try slicing a square in half and adding your favorite meats or cheeses. Make a panini sandwich or a simple grilled sandwich if you like. Delicious!

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