Description
This traditional Italian focaccia recipe features a unique addition of mashed potato to the dough, creating a wonderfully soft, tender crumb with a delectably crisp and golden crust. The bread is richly flavored with extra virgin olive oil, garlic, rosemary, cherry tomatoes, and kalamata olives, making it perfect for snacks, sandwiches, or alongside a meal. The process involves multiple rises and hand dimpling to achieve the signature airy texture and rustic appearance.
Ingredients
Scale
Focaccia Dough
- 1 2/3 cups bread flour
- 4 tsp white sugar
- 1 1/4 tsp kosher or cooking salt
- 1 tsp instant / rapid rise yeast
- 3/4 cup very warm water (~40°C / 104°F)
- 1 1/2 tbsp extra virgin olive oil
- 125g (1/2 cup packed) boiled and mashed potato (floury variety, about 1/2 large potato)
Topping & Finishing
- 4 tbsp extra virgin olive oil (divided)
- 1/4 tsp sea salt flakes
- 5 garlic cloves, cut into fine batons
- 3/4 cup extra virgin olive oil (for confit garlic and topping)
- 2 1/2 tsp finely chopped fresh rosemary leaves
- 12 – 14 red cherry tomatoes
- 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped fresh rosemary leaves)
- 16 – 18 pitted kalamata olives
Instructions
- Make mashed potato: Peel the potato and cut into 2.5 cm (1 inch) chunks. Boil in water for 10-15 minutes until tender when pierced with a skewer. Drain well and mash thoroughly using a potato ricer or masher until completely smooth and lump-free. Set aside to cool, and measure out 125g (1/2 cup packed).
- Mix dry ingredients: In a large bowl, combine bread flour, salt, sugar, and instant yeast. Mix well using a firm rubber spatula.
- Add wet ingredients: Make a well in the center of the dry mixture, add 1 1/2 tablespoons extra virgin olive oil and the warm water (~40°C/104°F). Mix with the spatula until the flour is fully incorporated and the dough is sticky and too wet to knead by hand.
- Incorporate mashed potato: Add the cooled mashed potato to the dough. Using a folding technique, mix the potato thoroughly into the dough by folding and smearing along the bowl’s sides until uniformly incorporated. Shape the combined dough roughly into a ball inside the bowl.
- First rise: Cover the bowl tightly with cling wrap and place in a warm environment (around 25°C/77°F) for 30 minutes until the dough increases in size by 50% or up to double.
- Fold dough: Oil a second large bowl with 2 teaspoons of olive oil. Transfer the dough into this bowl. Fold the edges of the dough into the center six times, then shape into a ball. Cover again with cling wrap.
- Second rise: Place bowl back in a warm place (25°C/77°F) for another 30 minutes to increase in size by 50% or up to double.
- Prepare baking pan: Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2 inch) non-stick metal pan or a 9-inch (23 cm) round cake pan (avoid springform). Pour 2 tablespoons of olive oil and spread evenly over the base and sides.
- Preheat oven: Preheat oven to 220°C (430°F), or 200°C fan, placing the rack in the middle. Allow at least 15 minutes for full heat.
- Shape dough in pan: Scrape the risen dough into the prepared pan. Gently stretch and pull to fill the base as evenly as possible. The dough is elastic and may resist but work to create a roughly level surface, bumps are fine and will smooth out later.
- Third rise: Cover the pan tightly with cling wrap and return to warm place for 40 minutes until the dough expands to fill the pan and height rises by approximately 25-30%.
- Prepare for baking: Drizzle 2 teaspoons of olive oil over the dough surface, then rub gently with your hands to evenly coat.
- Create dimples: Using your hands like claws, press fingers deeply into the dough all around the surface to make signature dimples. About six dimples evenly spaced are ideal; this will partially deflate the dough which is expected.
- Add toppings: Press toppings of your choice onto the dough surface—see topping options below. Examples include confit garlic and rosemary, cherry tomatoes with oregano, or kalamata olives with oregano.
- Finish with olive oil and salt: Drizzle 2 tablespoons olive oil evenly so it runs into the dimples and sprinkle sea salt flakes over the top.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the top is deep golden brown and lightly crisp, and the sides are crusty.
- Cool: Remove focaccia from pan and place on a cooling rack. Let rest at least 10 minutes before slicing to serve.
- Optional final flourish: Drizzle extra virgin olive oil over the baked focaccia for added aroma and flavor. Serve with additional olive oil for dipping if desired.
- Confit Garlic & Rosemary (optional topping): In a saucepan, combine garlic batons and 3/4 cup olive oil over medium heat. When oil is hot, reduce to low and gently poach garlic in oil for 10 minutes without sizzling. Strain and cool garlic, then press garlic onto focaccia surface and sprinkle with rosemary before baking.
- Cherry tomato topping (optional): Lightly squash each cherry tomato and press onto the dough surface, then sprinkle with dried oregano before baking.
- Olives topping (optional): Press pitted kalamata olives into dough surface and sprinkle with dried oregano before baking.
Notes
- Note 1: Bread flour is preferred for better gluten development and texture.
- Note 2: Instant or rapid rise yeast ensures quicker fermentation.
- Note 3: Use a floury variety potato, such as Russet or Maris Piper, for best mash texture.
- Note 4: Sea salt flakes added on top provide crunch and flavor contrast.
- Note 5: Garlic is sliced into fine batons for confit preparation.
- Note 6: Ensure dough is placed in a consistently warm spot for proper rising.
- Note 7: The pan choice affects the shape; metal non-stick pans are ideal for even baking.
- Note 8: Dimpling the dough creates focaccia’s traditional texture and appearance, though it deflates dough slightly, which is normal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, Italian bread, mashed potato bread, rosemary focaccia, garlic focaccia, olive oil bread, homemade bread, easy focaccia recipe
