Soft Potato Focaccia Bread
This soft potato focaccia bread is incredibly fluffy and flavorful, topped with savory rosemary or a zucchini-mozzarella blend. It’s a delicious, homemade bread perfect for any meal or as a snack.
If you’re looking to bake a truly exceptional focaccia bread, this soft potato focaccia will exceed your expectations. Adding mashed potatoes to the dough creates an extra tender and fluffy texture that holds moisture, resulting in a focaccia that’s soft and flavorful. This recipe includes two delicious toppings: a classic rosemary and rock salt version and a zucchini-mozzarella topping for those who crave a cheesy, savory twist.
Baking focaccia at home is surprisingly simple, and the process of dimpled dough, aromatic toppings, and golden edges creates a bread that’s both visually appealing and incredibly delicious. With just a few staple ingredients and easy techniques, you’ll make bakery-quality focaccia perfect for dipping in olive oil, serving with meals, or enjoying on its own.
Tips and Tricks:
Perfect Texture: Boil the potato until soft and mash it finely, as any lumps can affect the dough’s smoothness.
Keep Dough Warm: For a good rise, let the dough rest in a warm spot. This helps the yeast activate and gives the focaccia its fluffy texture.
Use Fresh Herbs: Fresh rosemary adds a burst of flavor, but if you’re in a pinch, dried rosemary can work as a substitute.
Shredded Zucchini: After shredding the zucchini, lightly press it with a paper towel to remove excess moisture for the best texture.
Commonly Asked Questions:
Can I use other toppings? Yes, you can customize with ingredients like cherry tomatoes, olives, or caramelized onions.
Can I use instant yeast instead of active dry yeast? Absolutely, but reduce the proofing time as instant yeast activates faster.
How should I store leftover focaccia? Store it in an airtight container at room temperature for up to two days, or freeze it for longer storage.
This soft potato focaccia bread is a delicious way to bring a touch of bakery-quality bread to your table. With its tender, flavorful crumb and two versatile toppings, this focaccia pairs perfectly with soups, salads, or as a stand-alone snack. Its soft, airy texture makes it ideal for any meal, and the rosemary or zucchini-mozzarella toppings offer delicious flavor options. Bake it fresh for gatherings, or freeze for a convenient treat on demand—either way, this focaccia will become a household favorite!
Soft Potato Focaccia Bread
Ingredients:
For the Dough:
1 medium potato (Russet or Yukon gold) (150 grams / 5¼ ounces)
2¼ cups + 1 tablespoon all-purpose flour
1½ teaspoons active dry yeast
½ teaspoon honey
1 teaspoon salt
1½ tablespoons olive oil
½ cup + 3 tablespoons lukewarm water
Toppings:
Rosemary Focaccia:2-3 sprigs fresh rosemary leaves
2-3 pinches rock salt
2-3 tablespoons olive oil
Zucchini & Cheese Focaccia:1 small zucchini, shredded
½ cup firm mozzarella, shredded
½ teaspoon oregano
1 pinch salt
1 tablespoon olive oil
Any Style You's Like!
Instructions:
Prepare the Potato: Boil the unpeeled potato until tender. Drain, remove the skin, and mash well or pass it through a potato ricer for smooth consistency.
Make the Dough: In the bowl of a stand mixer, add the flour, yeast, honey, salt (keeping salt away from yeast), and the mashed potato. Begin kneading on a low speed.
Add Liquids: Gradually add olive oil, then slowly pour in lukewarm water. Continue kneading on medium-low speed for about 3-4 minutes, or until the dough becomes smooth and starts pulling away from the sides of the bowl.
First Rise: Transfer the dough to a lightly floured surface, shape it into a ball, and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free area for about 2 hours, or until doubled in size.
Preheat and Prepare Pans: Preheat your oven to 400°F (200°C). Lightly oil a pizza pan or three 7-inch (19cm) pans if dividing the dough.
Shape the Dough: Divide the dough and press it into the prepared pans. Use your fingertips to dimple the surface of the dough.
Add Toppings:Rosemary Focaccia: Sprinkle fresh rosemary leaves, rock salt, and drizzle with olive oil.
Zucchini & Cheese Focaccia: Top with shredded zucchini, sprinkle with oregano and salt, layer with shredded cheese, and drizzle with olive oil.
Bake: Bake for about 20 minutes, or until the dough is golden brown and cooked through. Serve warm and enjoy!