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A mushy scrumptious Focaccia Bread that’s made with the addition of cooked potatoes. So scrumptious you can be making it again and again. Good as an appetizer and even made right into a sandwich.
![Potato focaccia bread on a wooden board.](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/soft-pot-focaccia-pict2-1-of-1-683x1024.jpg)
Italians love their bread. My husband can’t go a day with out Fresh Bread together with his meal. Whether or not it’s to wipe up some left over sauce, or a little bit of olive oil left within the bowl. It doesn’t matter, he wants his bread! From a easy Ciabatta to an extended rise Italian bread!
So after I determined to attempt making a focaccia bread with a particular ingredient, yup potatoes. I used to be instructed potatoes assist to make the dough mushy however I by no means imagined this mushy and scrumptious. All of us agreed that we might observe the normal Pugliese manner of creating focaccia and that may be together with potatoes within the elements!
Recipe Substances
- Potato
- Flour
- Yeast
- Honey
- Salt
- Olive oil
- Water
- Rosemary leaves
- Salt – rock salt
- Zucchini
- Mozzarella – agency mozzarella shredded
- Oregano
How one can make Potato Focaccia Bread
Cook dinner the unpeeled potatoes till tender, then peel and move by a potato ricer, put aside to chill. Within the bowl of your arise mixer add the flour, yeast, honey, salt and potatoes, begin to knead.
![how to make potato focaccia potato cooked and mashed, and ingredients in the stand up mixer](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/how-to-make-potato-focaccia-1.png)
Then add the oil, proceed to knead. Add the water in a sluggish stream whereas kneading. Proceed to knead for about 3-4 minutes or till dough is easy.
![how to make potato focaccia dough first knead and then final knead in mixer](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/how-to-make-potato-focaccia-2.png)
Transfer the dough to a evenly floured floor and knead right into a ball. Place in a evenly oiled bowl, cowl the bowl with plastic and let the dough rise in a draft free heat space for about two hours.
![how to make focaccia dough place in dough to rise and risen dough](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/how-to-make-potato-focaccia-3.png)
As soon as the time has handed, type the dough into 2-3 circles and place in ready pans. Make holes within the dough together with your finger ideas, sprinkle with rock salt, and contemporary rosemary leaves then drizzle with olive oil.
![how to make focaccia dough in the pan with rosemary and zucchini and cheese](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/how-to-make-potato-focaccia-4.png)
Bake till golden. Eat heat.
For this Potato Focaccia I made a decision to make two various kinds of focaccia. I made the normal rosemary, rock salt and olive oil and one other sort that could be very common right here in Italy through the summer time.
![Focaccia bread with a slice cut.](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/soft-pot-focaccia-pic-1-of-1-683x1024.jpg)
A zucchini and cheese focaccia. I shredded the zucchini and the agency mozzarella. First I topped the dough with the zucchini sprinkled a little bit oregano and salt on prime then topped it with the shredded cheese and baked it.
Sure this Focaccia might positively give my Best Pizza Dough a run for it’s cash!
How one can Knead the dough by hand
Kneading by hand – In a big bowl combine the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes with a fork. Then add the oil and water, combine once more with a fork, then transfer the dough to a flat floor and knead for 5-7 minutes or till the dough is easy and elastic, then knead right into a ball. Place in a evenly oiled bowl, cowl with plastic wrap and let rise in a heat draft free space for about 2 hours or doubled in bulk.
What’s the distinction between focaccia and pizza?
- Some pizza dough doesn’t comprise oil and the focaccia dough does.
- Focaccia dough can comprise mashed potatoes.
- Focaccia dough has an extended rising time than pizza.
- Focaccia is thicker, Pizza is thinner.
- Pizza has a tomato sauce, focaccia doesn’t.
- Pizza is made in a brick oven, focaccia isn’t.
- Focaccia bread is baked in a decrease temperature oven then Pizza.
- However each are positively scrumptious.
![Potato focaccia bread on a wooden board.](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/soft-pot-focaccia-pict3-1-of-1-683x1024.jpg)
What to serve with focaccia
I wish to serve a heat focaccia with a hearty beef stew, resembling a Meatball Stew and even my Beef and Potato stew. It additionally goes rather well with a easy Pasta and tomato sauce or why not serve it as an appetizer with some grilled eggplant or zucchini and aspect plate of your favourite cheese! Or make a sandwich, slice it by the center and add your favourite sandwich fillings.
Can the dough be made upfront?
Sure the dough may be made the night time earlier than and left to rise over night time within the fridge. Place the focaccia dough within the bowl cowl it with plastic wrap and refrigerate.
When able to bake, take away it from the fridge, let it sit at room temperature for half-hour, then bake as instructed within the recipe.
How one can retailer Focaccia Bread
Retailer the bread in an hermetic container or bag at room temperature, it should hold for 2 days.
Can the Dough be frozen?
Sure the dough can be frozen, freeze it after the primary rise. The dough will hold for as much as six months. Thaw the dough within the fridge, then place the dough within the ready pan. Let it sit at room temperature for half-hour earlier than baking.
Extra scrumptious Focaccia Bread Recipes
![Focaccia bread on a wooden board.](https://anitalianinmykitchen.com/wp-content/uploads/2019/08/soft-pot-focaccia-pict-1-of-1-1024x683.jpg)
So in case you are on the lookout for a mushy tasty Italian Focaccia Bread I hope you give this one a attempt, and let me know what you assume. Buon Appetito!
FOCACCIA DOUGH
- 1 medium potato (Russet or Yukon gold) (150 grams / 5¼ ounces)
- 2¼ cups + 1 tablespoon all goal flour (290 grams complete, in case you double or triple the recipe then double or triple this quantity)
- 1½ teaspoons lively dry yeast
- ½ teaspoon honey
- 1 teaspoon salt
- 1½ tablespoons olive oil
- ½ cup + 3 tablespoons lukewarm water (165 grams complete, in case you double or triple the recipe then double or triple this quantity)
ROSEMARY TOPPING
- 2-3 sprigs contemporary rosemary leaves
- 2-3 pinches rock salt
- 2-3 tablespoons olive oil
ZUCCHINI & CHEESE FOCACCIA
- 1 small zucchini shredded
- ½ cup agency mozzarella shredded
- ½ teaspoon oregano
- 1 pinch salt
- 1 tablespoon olive oil
Forestall your display from going darkish
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Boil the unpeeled potato till tender. Drain, take away pores and skin and mash nicely or move by a potato ricer.
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Within the bowl of a arise mixer add the flour, yeast, honey and salt (place salt away from the yeast) and the mashed potatoes, begin to knead (on #2 velocity).
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Proceed to knead, add the oil, then pour the water slowly (a sluggish stream), proceed to knead for 3-4 minutes (no increased than #3-4 velocity) or till dough is easy and begins to drag away from the perimeters of the bowl. Take away to a flat evenly floured floor and knead right into a ball. Place in a evenly oiled bowl, cowl with plastic wrap and let rise in a heat draft free space for about 2 hours or doubled in bulk.
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Pre-heat oven to 400F (200C). Frivolously oil a pizza pan. I used three 7 inch (19cm) pans.
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Divide dough and place in ready pans, with finger ideas make prints within the dough.
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To make the rosemary focaccia, sprinkle the dough with rosemary leaves, rock salt and drizzle with olive oil.
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To make the zucchini & cheese focaccia, prime the dough with shredded zucchini, sprinkle with oregano and salt, prime with shredded cheese and drizzle with olive oil.
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Bake for about 20 minutes till dough is cooked by and golden. Serve heat. Take pleasure in!
The dough may be made the night time earlier than and left to rise over night time within the fridge. Place the focaccia dough within the bowl cowl it with plastic wrap and refrigerate. When able to bake, take away it from the fridge, let it sit at room temperature for half-hour, then bake as instructed within the recipe.
Retailer the bread in an hermetic container or bag at room temperature, it should hold for 2 days.
The dough can be frozen, freeze it after the primary rise. The dough will hold for as much as six months. Thaw the dough within the fridge, then place the dough within the ready pan. Let it sit at room temperature for half-hour earlier than baking.
Energy: 655kcal | Carbohydrates: 86g | Protein: 19g | Fats: 27g | Saturated Fats: 6g | Ldl cholesterol: 15mg | Sodium: 1179mg | Potassium: 568mg | Fiber: 6g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 7mg
Up to date from August 7, 2019.
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