• Cooking Time:
  • Servings: 8
  • Preparation Time:


I couldn't believe it when I found out the best Focaccia I had ever tasted used Potatoes in the dough! It works.


  • 4 1/3 cups flour
  • 1 cup extra virgin olive oil
  • 1 tsp salt
  • 3/4 cup lukewarm water (110°)
  • 10 oz potatoes
  • 1 pkg active yeast
  • black & / or green olives
  • cherry tomatoes
  • rosemary sprigs


  • Preheat oven to: 400°
  • Peel potatoes and cook in vented, plastic bag in microwave until soft; then mash or rice. (You can use left over mashed potatoes, but decrease liquid appropriate to how moist they are.)
  • Combine the potatoes with the flour, yeast and a pinch of salt in a food processor with metal blade, pulsing until mixed.
  • Add the lukewarm water and then the oil a bit at a time until it absorbs into the dough mixing with the dough blade.
  • When the oil is all worked in, wipe a cookie sheet with olive oil, and spread out the dough over the surface with oiled hands.
  • Let dough rise for 2 hours in a warm moist place. (boil water in a Pyrex measuring cup in microwave for several minutes and leave it in the oven with the dough to rise as a "proofing oven".
  • (If you don't want to "proof" the dough in the microwave. pour several cups of boiling water into a pan in the bottom of your oven for heat and moisture and raise the dough in there.)
  • Decorate the top of the Focaccia with slices of the olives and slices of cherry tomatoes. Sprinkle on some fresh or crushed rosemary.
  • Bake 35 to 40 minutes at 400° or until golden brown
  • Serve immediately or when cooled, it is good either way.

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