Super Soft Focaccia (dough with potatoes)

Name: Super Soft Focaccia (dough with potatoes)
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: Manitoba flour 3 ¼ cups; Potatoes 0.7 lb; Whole milk warm 0.8 cup; Extra virgin olive oil 0.7 cup; Fresh brewer's yeast 0.4 oz; Fine salt 2 tsp; Extra virgin olive oil to taste; Coarse salt to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 8 persone
Cost: Low
Note + rising time (at least 3-4 h)

PRESENTATION

Recipe by
Luisa Orizio

The super soft focaccia (dough with potatoes) is the soft focaccia par excellence, an even more irresistible version of the classic potato focaccia! Like in the Apulian focaccia, in this case, the dough is enriched with the addition of boiled potatoes for a particularly soft, thick, and tasty result. Being very easy to prepare, it is a focaccia accessible to everyone, and even those not used to kneading will experience the pleasure of sinking their fingers into well-leavened dough! Great to enjoy on its own, perhaps still warm, the super soft focaccia (dough with potatoes) is also perfect for filling with a variety of ingredients like ham, cheese, and vegetables.

Discover other focaccia recipes to make and share at home:

High and Soft Potato Focaccia
Potato Focaccia with Burrata and Squash Blossoms
Potato Focaccines

INGREDIENTS

For a pan with a diameter of 26 cm: Manitoba flour 3 ¼ cups (400 g); Potatoes 0.7 lb (300 g); Whole milk 0.8 cup (200 g) - warm; Extra virgin olive oil 0.7 cup (150 g); Fresh brewer's yeast 0.4 oz (10 g); Fine salt 2 tsp

For the surface: Extra virgin olive oil to taste; Coarse salt to taste

Preparation

How to prepare Super Soft Focaccia (dough with potatoes)

To make the super soft focaccia (dough with potatoes), first boil the potatoes starting from cold water for about 30-40 minutes, or until they are soft enough to pierce with a fork 1. Once cooked, mash the potatoes while still hot in a large bowl, without peeling them 2: the skin will remain in the potato masher 3.

Add the salt 4 and the oil 5, then mix well with a spoon 6.

In a small bowl, mix the crumbled fresh yeast in the warm milk 7 8, then pour the liquid into the potato mixture 9 and stir.

Finally, add the bread flour 10 and mix it into the dough first with a spoon 11 and then with your hands 12.

Continue to work on the countertop 13 until you obtain a smooth and homogeneous dough 14. Place the dough in the bowl, cover with plastic wrap, and let it rise for 2-3 hours at room temperature, preferably in the oven with the light on 15.

After the rising time, turn the dough out onto a lightly floured workplace 16, then transfer it to a non-stick pan with a diameter of 10 inches (26 cm) (alternatively, you can grease it with olive oil). Gently stretch the dough with your fingers 17, cover with plastic wrap and let it rise for another hour 18.

At this point, season the focaccia with plenty of olive oil 19 and press your fingers into the dough to form the classic dimples 20. Finally, sprinkle the surface with coarse salt 21.

Bake the focaccia in a preheated static oven at 356°F (180°C) for about 40 minutes 22. When it's nicely golden, remove from the oven and let it cool in the pan 23. Unmold and enjoy your super soft focaccia (dough with potatoes) 24!