Soft Potato Focaccia Bread

Soft Potato Focaccia Bread

1 medium potato (150 grams)
300 grams flour
1 1/2 tsp active dry yeastp
1/2 tsp honey
1 tsp salt
1 1/2 Tbsp olive oil
170 ml warm water

2-3  sprigs  fresh rosemary leaves
2-3 pinches salt
2-3 Tbsp olive oil


Boil the unpeeled potato until tender. Drain, remove skin and mash well.
In the bowl of a stand up mixer add the flour, yeast, honey and salt and the mashed potatoes, start to knead.

Continue to knead, add the oil, then pour the water slowly, continue to knead until dough is smooth and starts to pull away from the sides of the bowl. Knead the dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm area for 2 hours or doubled in bulk.

Pre-heat oven to 200C. Lightly oil a pizza pan.
Place the dough in the prepared pan, with finger tips make prints in the dough. Sprinkle with rosemary leaves, salt and drizzle with olive oil.
Bake for approximately 20 minutes.

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