The full recipe to bake homemade soft potato focaccia, delicious and fragrant, perfect for a snack or a picnic in the park.
After so many sweat recipes, here come some soft potato focaccia.
I’ve been testing this recipe for such a long time and now I can say I’m fully satisfied. Actually potato flakes revealed the key ingredient for their incredible softness.
So, please try this recipe and let me know if this potato focaccia is not absolutely delicious and soft.
Ingredients for 6 Soft Potato Focaccia
Serving: 6 loaf
- 350 g of all purpose flour
- 50 g of potato flakes
- 7 g of yeast, dry
- 1 tsp of barley malt
- 190 g of warm water
- 250 g of potatoes
- 2 tbsp of extra virgin olive oil
- 13 g of salt
- 2-3 tbsp of rice milk to brush the loaf
How to prepare
Peel and steam (or boil) the potatoes, reduce them in mashed potato and put aside to cool.
Now, dissolve yeast into warm water and barley malt and leave to activate for about 5 minutes.
In the meantime, mix the flour ant the potato flakes into the mixer bowl.
Add the mashed potato too, add salt and oil and knead while adding the water with yeast for at least 10 minutes.
Cover with plastic wrap and let the dough rest for about 2 hours.
Divide the dough into 6 loaves (150 g each).
Roll each piece of focaccia on a floured working surface and roll each ball of dough onto itself.
Put them on the baking tray lined with parchment paper for the second rising for about 45 minutes.
Preheat oven to 200°C.
Brush your soft potato focaccia with milk, make some decorative cuts on the surface and end up with a pinch of salt in larger grains.
Finally, bake your focaccia at 200°C for about 25 minutes.
Remove from the oven and let it cool completely onto a cooling grid.