Potato Focaccia

Quick, crispy, fluffy, and perfect for upcoming summer BBQs. This is an easy recipe that is sure to impress! Makes one 30 x 20 loaf (note: recipe can easily be doubled if you are expecting a lot of guests).

Potato Focaccia
Potato Focaccia

Ingredients

  • 1 waxy potato (approx. 150 grams) 
  • 500 grams plain flour 
  • 7g dry active yeast 
  • 10g salt
  • 350 ml luke warm water 
  • Extra virgin olive oil
  • Sea salt 
  • Rosemary 

 

Method

  1. Peel and chop the potato, boil until soft and tender and then mash. 
  2. In a large bowl, add the mashed potato, flour, salt, yeast, and water. Mix well by hand until it’s soft and elastic. 
  3. Transfer dough to a well-oiled bowl and cover with a damp tea towel. Allow to rise for an our in a warm place. 
  4. Drizzle the extra virgin olive oil into a deep-sided baking dish approx. 30x20 cm in size. Gently transfer the dough into the dish. Cover with a damp tea towel and allow to rise for another hour. 
  5. Preheat the oven to 220°C
  6. Drizzle more extra virgin olive oil over the dough and use damp fingers to create dimples. Sprinkle over sea salt and rosemary.
  7. Bake for approx. 25 minutes, until golden and cooked through! 

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