POTATO FOCACCIA
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 12-by-18-inch loaf
Number Of Ingredients 7
Steps:
- Pour 2 tablespoons olive oil into a 12-by-18-inch rimmed baking pan, and spread all over using fingertips; set aside. Place half the potatoes in a small saucepan. Cover with cold water; place over high heat. Add 3 teaspoons salt when water comes to a boil. Reduce heat to medium-high; cook until potatoes are tender, 10 to 12 minutes. Drain in a colander, reserving liquid. Pass through a potato ricer or a food mill and into a bowl; set aside.
- Place 1/4 cup reserved warm liquid into the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in yeast, and stir well; let stand until creamy, 5 to 10 minutes. Add 2 1/4 cups more reserved liquid, 2 tablespoons olive oil, and the reserved mashed potatoes; beat until combined. In a large bowl, whisk together flour and remaining 1 1/2 teaspoons salt; add to potato mixture. Mix on low speed until flour is incorporated, about 3 minutes. Change to the dough hook, and knead on medium-high until dough is smooth and elastic and is slightly tacky when squeezed but does not stick to fingers, 4 to 5 minutes.
- Turn dough out onto a clean surface, and knead into a ball. Place in a lightly oiled large bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, 1 to 1 1/2 hours.
- Preheat oven to 425 degrees. Spread dough evenly in the prepared baking pan. Cover with oiled plastic wrap, and let stand in a warm place until dough has filled the entire pan and has increased in size by about one-third, about 30 minutes.
- Using a mandoline or a knife, slice remaining potatoes into very thin rounds. Transfer to a bowl. Add half the rosemary and 1 tablespoon olive oil; season with salt and pepper. Toss to coat potatoes well.
- Remove plastic wrap; dimple dough with fingertips, leaving deep indentations. Drizzle with remaining 2 tablespoons oil. Gently press reserved sliced potatoes into dough. Sprinkle with remaining rosemary. Bake until golden brown, 30 to 35 minutes. Remove from oven; transfer to a wire rack. Serve warm.
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Zain rajput
[email protected]This potato focaccia is a great way to change up your bread routine. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Simon Asamin
[email protected]This potato focaccia is a great way to use up leftover potatoes. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Yvette Abrahams
[email protected]This potato focaccia is a great recipe for a quick and easy meal. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Jaylee Marthinus
[email protected]I'm a big fan of potato focaccia, and this recipe is one of my favorites. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Prospect Edafe
[email protected]This potato focaccia is a great way to change up your bread routine. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Abdul Razak Abdul Rahaman
[email protected]I've made this potato focaccia several times now, and it's always a hit. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
nehimya hahaha
[email protected]This potato focaccia is a great recipe for beginners. It's easy to make and the results are delicious. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this re
Hari bhattarai
[email protected]I'm not a big fan of focaccia, but I thought this potato focaccia was pretty good. The bread was soft and fluffy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I would definitely make this again.
Kachi Obi302
[email protected]This potato focaccia is a great way to use up leftover potatoes. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely make this again.
Okorie David
[email protected]I made this potato focaccia for a potluck, and it was a big hit! Everyone loved it. The bread was soft and fluffy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I would definitely make this again.
Mirza Azan mirzaazan41
[email protected]This potato focaccia is delicious! The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely make this again.
Alfa Omega
[email protected]I love potato focaccia! This recipe is a great way to make it. The bread is soft and fluffy, with a crispy crust. The potatoes add a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
AWD SAAD
[email protected]This was my first time making focaccia, and I'm so glad I tried this recipe! The bread was delicious. It was soft and fluffy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I would definitely make this again.
Sague The Rocker
[email protected]I thought this potato focaccia was just okay. The bread was a bit too dense for my taste, and the potatoes didn't add much flavor. I probably wouldn't make this again.
Rain A
[email protected]This is a great recipe for potato focaccia. The bread was soft and fluffy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I would definitely recommend this recipe.
Olamide Kayode
[email protected]I made this potato focaccia for a party, and it was a big hit! Everyone loved it. The bread was soft and fluffy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I would definitely make this again.
Ayoub Hdiddane
[email protected]This focaccia was a great success! I followed the recipe exactly, and it turned out perfectly. The bread was light and airy, with a crispy crust. The potatoes added a nice savory flavor and a bit of texture. I served it with some roasted vegetables a
feli baby
[email protected]I'm always looking for new and exciting bread recipes, and this potato focaccia caught my eye. The combination of potatoes and bread seemed unique and delicious, and I was not disappointed! The bread was soft and fluffy, with a slightly crispy crust.
Rachel Owen
[email protected]This potato focaccia was a hit! The potatoes added a delightful savory flavor and fluffy texture to the bread. I sprinkled some rosemary and garlic on top, which gave it an extra layer of flavor.