Description
This classic Italian focaccia recipe features a soft, airy bread enriched with mashed potato for extra tenderness and a crispy olive oil crust. Highlighted with signature dimples and topped with delicious options like confit garlic & rosemary, cherry tomatoes, or kalamata olives, it’s perfect as an appetizer, snack, or sandwich bread.
Ingredients
Scale
Dough Ingredients
- 1 2/3 cups bread flour
- 4 tsp white sugar
- 1 1/4 tsp kosher/cooking salt
- 1 tsp instant/rapid rise yeast
- 3/4 cup very warm water (~40℃ /104℉)
- 1 1/2 tbsp extra virgin olive oil
- 125g/1/2 cup (packed) boiled and mashed potato (floury variety, ~1/2 large potato)
Toppings and Finishing
- 4 tbsp extra virgin olive oil
- 1/4 tsp sea salt flakes
- 5 garlic cloves, cut into fine batons
- 3/4 cup extra virgin olive oil (for confit garlic)
- 2 1/2 tsp finely chopped fresh rosemary leaves
- 12 – 14 cherry tomatoes, red
- 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
- 16 – 18 kalamata olives, pitted
Instructions
- Make mashed potato: Peel the potato and cut into 2.5cm (1 inch) chunks. Boil until fully tender, about 10-15 minutes. Drain and mash well with a ricer or masher until smooth and lump-free. Set aside to cool and measure out 125g (1/2 cup) for the dough.
- Mix dry ingredients: In a large bowl, combine bread flour, salt, sugar, and instant yeast. Mix well with a firm rubber spatula.
- Add wet ingredients: Make a well in the center of the dry ingredients. Add 1 1/2 tbsp olive oil and the warm water. Mix with spatula until no dry flour remains and the dough is sticky and too soft to knead by hand.
- Incorporate mashed potato: Add the cooled mashed potato. Use a folding motion with the spatula to blend it evenly into the dough, smearing along the bowl walls. Shape dough roughly into a ball.
- First rise: Cover the bowl with cling wrap and place in a warm spot (25°C/77°F) for 30 minutes until volume increases by 50% to double.
- Fold dough: Drizzle 2 tsp olive oil in a second large bowl and spread it around. Transfer dough into the bowl and fold the edges into the center six times. Shape into ball and cover with cling wrap.
- Second rise: Place bowl in a warm area (25°C/77°F) for another 30 minutes until dough volume increases by about 50% to double.
- Prepare pan: Use a 26.5 x 20 x 5 cm metal non-stick pan or 23 cm (9”) round cake pan (avoid springform). Drizzle 2 tbsp olive oil and spread over base and sides.
- Preheat oven: Heat oven to 220°C (430°F) or 200°C fan, placing a rack in the middle shelf. Allow oven to preheat for at least 15 minutes.
- Shape dough in pan: Scrape the risen dough into the prepared pan. Stretch and pull dough to fill base evenly; surface can be a bit bumpy.
- Final rise: Cover pan with cling wrap, keep in warm place for 40 minutes until dough expands to fill pan and rises about 25-30%.
- Prepare for baking: Drizzle 2 tsp olive oil on dough surface and lightly rub with hands to spread.
- Create dimples: Using your fingers like claws, press deep dimples into dough all over surface about 6 times, reaching the pan base. Dough will deflate slightly—this is normal.
- Add toppings: Apply toppings of choice (confit garlic & rosemary, cherry tomatoes with oregano, or kalamata olives with oregano) by pressing them gently into the dough.
- Finish with oil and salt: Drizzle 2 tbsp olive oil over the surface, letting it pool in the dimples. Sprinkle with sea salt flakes.
- Bake: Place pan on middle rack and bake for 25-30 minutes until top is deep golden and crisp, and sides are crusty.
- Cool: Remove focaccia from pan onto cooling rack. Let rest at least 10 minutes before slicing.
- Optional finishing: For extra flavor, drizzle with additional extra virgin olive oil before serving. Olive oil for dipping is also recommended.
- Confit garlic & rosemary (if using): Place garlic batons and 3/4 cup olive oil in a small saucepan over medium heat. When oil is hot, reduce to low and poach garlic gently for 10 minutes without sizzling. Strain and cool before pressing garlic onto dough surface and sprinkling rosemary.
- Cherry tomato topping: Gently squish each cherry tomato near dough surface and press onto dough. Sprinkle dried oregano before baking.
- Olive topping: Press kalamata olives gently into dough and sprinkle with dried oregano before baking.
Notes
- Use bread flour for best texture and gluten development.
- Instant/rapid rise yeast allows faster fermentation; active dry yeast can be substituted with activation.
- A floury potato variety works best for mashed potato inclusion.
- Sea salt flakes add crispy bursts of salty flavor on top.
- Cut garlic into fine batons for confit preparation and flavor infusion.
- Rising times and volumes depend on room temperature—ensure a warm environment around 25°C/77°F.
- A non-stick metal pan or standard cake pan yields best crust; avoid springform pans as dough can stick.
- Creating dimples helps retain olive oil and creates focaccia texture.
- Focaccia is best served fresh but keeps for a day or two stored in an airtight container.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, Italian bread, mashed potato bread, olive oil bread, rosemary focaccia, garlic focaccia, cherry tomato bread
