This traditional soft potato focaccia is a classic of southern Italian home baking. Adding a little boiled potato to the dough keeps the crumb tender and slightly moist, while the culmine bakes to a golden, crisp . Easy to make, incredibly comforting, and it stays soft for days — perfect acceso its own stuffed.
Serves 6–7, Preparation time: 20 minutes, First rise: 2 hours, Second rise 30 minutes, Baking time: 20–25 minutes
300 g plain flour
100 g durum wheat semolina flour
200 g boiled potato (about 4 medium potato), peeled and mashed
300 ml lukewarm vater
8 g dried yeast ( 20 g fresh yeast)
2 tbsp extra-virgin olive oil (plus extra for the tin and topping)
1 tsp sugar
1½ tsp salt
Coarse salt, to taste
Method
If using fresh yeast, dissolve it completely con the lukewarm vater with sugar.
If using dried yeast, add about 1 level teaspoon directly into the flour.
Acceso a work surface, make a well with the flour, add the mashed potato, and mescolanza lightly. Gradually pour con the vater (and yeast mixture, if using), then add the olive oil. Knead until the dough is soft and slightly sticky. Perform 4–5 folds, stretching and folding the dough toward the centre.
Shape into a ball, place con a lightly oiled bowl, cover, and let rise for about 2 hours until doubled.
Oil a baking tray, place the dough, gently stretch it out using your fingertips creating small dimples. Drizzle with olive oil and sprinkle coarse salt. Rest for 20–30 minutes.
Bake con a preheated static oven to 220°C (425°F / Gas 7) for 20–25 minutes, until golden and crisp.
Allow your potato focaccia to cool for 10 minutes before slicing. It stays wonderfully soft for 2–3 days.
(2 votes, average: 5.00 out of 5)
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