Potato focaccia

The potato focaccia arrives on the table first with its aroma and then with its beauty. Here is the recipe to prepare it.

Potato focaccia is one of those recipes that everyone can agree on. Soft and fragrant inside, externally it is characterized by a thin and crunchy crust . Simple to fill according to your tastes (we made it with cherry tomatoes and olives), it is excellent both as a snack and to serve together with cheeses and vegetables for a light and different dinner from the usual.

The most classic version is undoubtedly the potato and rosemary focaccia , to be distributed generously on the surface together with a few grains of coarse salt. But also try it with onions , cheese or vegetables : you won't regret it. Let's now see all the steps to make focaccia with potatoes in the dough.

How to prepare the recipe for focaccia with potatoes

1. First, boil the potatoes whole and in their skins. The cooking time varies depending on the size from 20 to 40 minutes, therefore we recommend using small ones so as to proceed more quickly.
2. Once cooked, mash them with a potato masher and combine the puree in a bowl.
3. In a separate container, dissolve the yeast in the water together with the sugar .
4. Add the flour to the potatoes together with salt and oil then slowly pour in the water in which you dissolved the yeast. Knead first with a spoon then transfer the mixture onto the pastry board, working it until you obtain a homogeneous dough.
5. Place it back in the bowl to rise covered with cling film for 2 hours or until doubled. During the colder seasons we recommend leaving it in the oven turned off with the light on.
6. Line a baking tray with baking paper and spread the dough with your hands starting from the center and working outwards. Let it rise for another 1 hour .
7. Distribute the chosen seasoning on the surface (we opted for cherry tomatoes, olives and oregano) and cook at 200°C for 20 minutes. Serve it after letting it cool for a few minutes.

We also leave you a short video with all the steps to make it.

For a simpler taste, spread an emulsion composed of 2 tablespoons of oil, 2 tablespoons of water and half a teaspoon of coarse salt on the surface. Perfume with rosemary needles and you will feel how delicious it is.

Do you know that you can prepare potato focaccia by putting raw potatoes in the dough? It's Nino's very famous focaccia , an institution on the web!

Conservation

The focaccia with potatoes can be stored for about 2 days in a food bag, in a cool, dry place or away from heat sources. You can heat it slightly in the oven and serve it as an aperitif accompanied by some sauce.

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Apulian focaccia from Altamura, an amazing typical product