Extra Fluffy Potato Focaccia Bread
I never thought I would be able to bake my own Focaccia at home.
The recipe from Carine (@chic_chic_chocolat) is perfect for me and to be honest I have never eaten such a delicious Focaccia Bread. So I keep on baking this one đ Of course, I had to share it. Also, you will find Carine’s recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.Â
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Extra Fluffy Potato Focaccia Bread
This Focaccia recipe is so incredible and makes the fluffiest bread using a mashed potato which creates a very tender crumb!
Equipment
Ingredients
- 4 Tbsp (55 g) Pesto Parmesan Oil (For the Flexiflat⢠Tray)
FOCACCIA DOUGH
- 5 1/2 oz (150 g) Potato
- 3 1/4 cups (400 g) flour
- 1/4 cup (55 g) Pesto Parmesan Oil
- 1 tsp (6 g) salt
- 1 cup (235 g) water (Warm)
- 2 tsp (8 g) active dry yeast
DECORATION
- 4 Tbsp (55 g) Pesto Parmesan Oil
- 1 red onion
- 2 (5 g) green onions
Instructions
- Place your Flexiflat⢠Tray on the top of your Medium Perforated Baking Sheet. Add your 4 Tbsp of Olive Oil inside. Set aside.
FOCACCIA DOUGH
- In a small sauce pan, bring the water to a warm temperature. It should feel nicely lukewarm. Then mix it with your active dry yeast in a small bowl. Let it set for about 10 minutes.
- Peel, wash and prick several times your potatoes before placing them in your Round FlexipanÂŽ covered with the Octagonal bonMATâ˘. Cook for 5 minutes. Once the potatoes are ready, mash them with the back of a fork. Set aside.
- Place the Flour, Salt and the Pesto / Parmesan Olive Oil in the bowl of your stand mixer with the paddle attachment on. Mix for 2 minutes on the lowest setting.
- Then switch the paddle attachment to the dough hook attachment of your stand mixer. Add your mashed potatoes and your yeast preparation. Now mix on medium high for about 6 minutes. Your dough is ready once it holds together and lightly sticks to the sides of the bowl.
- Scrape the dough out onto the Roul'Patâ˘Â and knead lightly into a ball. Place it directly onto your Flexiflatâ˘, spreading the dough at best flat with your hands. Cover very loosely with a plastic wrap and let it rise for about 3-4 hours at room temperature or 2hr30min in a turned off preheated oven (100F/37C), or until it tripled in size.
ASSEMBLY
- Preheat oven to 350F/180C.
- Once your dough has tripled, gently remove the plastic film and drizzle the Olive Oil on top.
- After washing your hands carefully, rub them in Olive Oil and push down your fingers in the dough to make small wells.
- Decorate to your liking. Here I sliced some red onions and green onions and brushed some olive oil on top.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Focaccia from 22min)
- Once your Extra Fluffy Potato Focaccia Bread is out of the oven, let it cool down for about 10min. Then, slide it onto a serving board and cover with a clean kitchen cloth. Serve and Enjoy when ready! Bon AppĂŠtit!
Video
Special Notes
Nutrition
Nutrition Facts
Extra Fluffy Potato Focaccia Bread
Amount Per Serving
Calories 399
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 297mg13%
Potassium 194mg6%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 31IU1%
Vitamin C 5mg6%
Calcium 17mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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