Potato Peel Focaccia

April  5, 2018
8 Ratings
Photo by James Ransom
  • Makes 2 rounds of focaccia
Author Notes

Potato peels can be a challenging scrap to find another use for, but it turns out there is a pretty genius way to use up heaps of potato peels. Thanks to longtime Food52er AntoniaJames, I learned that potato peels’ true destiny is in bread. She first shared *years* ago that she cooks the peels in water and blitzes the peels with a hand blender, saving both the starchy cooking water and the blended potato peel mush for use in rustic artisanal breads.

I decided to apply AntoniaJames' trick to Alexandra Stafford’s Overnight, Refrigerator Focaccia as my base recipe. Stafford’s no-knead bread, and her recent cookbook, Bread Toast Crumbs, have taught me so much about bread baking, so I was thrilled when she recently shared a tweaked version of her base focaccia bread. With a heap of potato peels looking at me, it was meant to be.

And, so inspired by Potato (Peel) Focaccia, my brain immediately jumped to loaded baked potato skins, which is one of the few ways—besides, now, in bread!—potato skins get to shine. So I made a version of the focaccia loaded with cheddar cheese, green onion, and bacon bits, which is the perfect partner for a bowl of potato soup (which you just might have the potatoes on hand to make).

For the bacon bits, I used the shelf-stable ones that aren't actually made with any bacon, because it makes the bread vegetarian-friendly! If you not into that idea, use well-cooked, crumbled bacon instead.

Any type of potato peels can be used in this recipe. Lightly-colored, thinner ones like Yukon Golds will virtually disappear, darker-colored ones like russets will freckle the dough. And it isn't necessary to hit the 4-ounce mark either, if you're only peeling 4 potatoes, use those peels! I like to put the peels in one pot and the potatoes in another and cook them at the same time, if you do that, too, you can use the potato-cooking water as well, in Step 3.

Recipe adapted from Alexandra Stafford's from Overnight, Refrigerator Focaccia. —Lindsay-Jean Hard

What You'll Need
Watch This Recipe
Potato Peel Focaccia
  • 1 cup (4 to 5 ounces) lightly packed potato peels (see headnote for more)
  • 4 cups (17 ounces) all-purpose flour
  • 1 tablespoon kosher salt
  • 2 teaspoons instant yeast
  • 6 tablespoons olive oil, divided
  • 2 teaspoons butter, softened, for greasing
  • Flaky salt for sprinkling
  • Loaded Baked Potato variation
  • 4 green onions, thinly sliced
  • 3 tablespoons (3/4 ounce) bacon bits (see headnote for more)
  • 1/2 cup (3 ounces) packed grated cheddar cheese
  1. Place the potato peels in a small saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat, then reduce heat to maintain a simmer over medium heat. Cover and cook until the peels are very tender, 20 to 30 minutes. Allow to cool slightly.
  2. Meanwhile, in a large bowl, whisk together the flour, salt, and yeast. (If making the Loaded Baked Potato version, add the sliced green onions, shredded cheese, and bacon bits, and stir to mix.) Set aside.
  3. Transfer the peels and remaining cooking water to 2-cup measuring cup (or larger), purée using an immersion blender, and then add more water to reach the 2-cup mark (if you do this before blending you risk making a mess). Alternatively, the peels and cooking water can be transferred to a blender instead. This potato peel water mixture needs to be in the 95° to 115° F range for happy yeast, so I blend when the mixture is still warm, then add cold water, check the temperature, and if it's still too warm, wait for it too cool off. If you don't have a thermometer, fear not, just check the temperature by putting a few drops on the inside of your wrist, it should feel warm, but not hot.
  4. Pour the potato peel water mixture into the dry ingredients, and, using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky cohesive mass of dough. Pour 2 tablespoons of the olive oil in the bottom of a large container with a lid (or use the same bowl that you used to mix!), transfer the dough to the container, turn to coat in oil, then cover and refrigerate for 24 hours. (Okay, or 18 hours if that works better for your schedule. Okay, okay, *at least* 12 hours, but that's the minimum, and really, 24 hours is best. Patience is a virtue and all that.)
  5. Grease two 8- or 9-inch pie plates (or something similar) with 1 teaspoon butter each, then pour a tablespoon of oil into the center of each pan. Deflate the dough and separate it into two equal pieces (Alexandra Stafford does this with two forks and it works really well). Place one piece into each of the prepared pans. Roll the dough balls in the oil to coat them all over, and let the dough balls rest for 2 to 4 hours (depending on the temperature of your kitchen), until they have poofed up and filled the pans.
  6. Once the dough balls look like they've had enough rise time (or close to it), heat your oven to 425° F. Once your oven is at temp, drizzle the remaining olive oil on them (1 tablespoon on each), stipple the dough with your fingertips to create deep dimples, sprinkle with flaky salt, and then put them directly into the oven. Bake for 25 minutes, or until golden brown all over.
  7. Remove from pans, transfer to a cooling rack, and wait patiently. (Or rip into it while it's warm, I won't tell.)

See what other Food52ers are saying.

  • Linda
  • Suzana Lukic Ross
    Suzana Lukic Ross
  • cucina di mammina
    cucina di mammina
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

22 Reviews

Linda February 25, 2023
Best focaccia ever. It’s the potato skins for sure. Make the loaded potato version as it’s over the top good. Been making half recipe & putting in a springform pan. Next time doing full recipe in a sheet pan to use for Italian sandwiches! Just so good .
emily A. April 22, 2020
I skipped the overnight fridge step and let it rise right away and I really didn't feel like I lost out. The potatoes add an extra layer of was incredible. I'm going to eat the whole thing tonight. I'll never make bread without potatoes after this.
Lindsay-Jean H. April 27, 2020
Glad to hear it, thanks for reporting back!
gasgirl April 13, 2019
Baked tonight...excellent, reminded me of the potato focaccia in Puglia..nice taste. A bit underbaked at 25 minutes, went against my instinct as the only 9 inch pans i had were dark cake pans which i do not use often but remember that they cook faster! but i would go another 5 minutes. last question...does this freeze well?
gasgirl April 12, 2019
Just made this..two questions, Do you let it rest at room temp before the refrigerating it? and Why does the video seem like there is a lot more water/peel mixture added to the flour? That blender is almost full? I used 2 cups. And finally, could you give this recipe in grams for us? thank you !!

Lindsay-Jean H. April 14, 2019
In step 4 the dough goes right into the fridge, it then rests at room temp in step 5. I haven't made this measuring in grams, but will keep that request in mind the next time I do!
gasgirl April 14, 2019
Thank you!
I only asked for grams because of the liquid confusion, 2 cups vs the full blender in the video!
Really nice bread! Again Thank you ....
Oaklandpat April 1, 2019
Any reason why regular (vs. instant) yeast couldn't be used here?
Lindsay-Jean H. April 2, 2019
Oh, I'm sure you could. I use instant here because Alexandra Stafford does in the original recipe and because I like skipping the blooming step.
Ashley March 26, 2019
I made this last night and it was incredible! I could not stop eating it. Excited to play around with other flavors, like rosemary, tomatoes, lemon, etc. I also love Annika's idea below to make extra slurry and freeze it when you have spare peels. And I'm totally gonna try it with GF flour for a friend with celiac. Thanks for sharing!! This recipe is a keeper.
Lindsay-Jean H. April 2, 2019
So happy to hear that you liked it! It's definitely a good base to experiment with, please report back if you come up with winning flavor profiles.
Amy May 15, 2018
This was amazing. Possibly the best focaccia I've HAD, much less made myself. I did leave it in the fridge for more like 48 hours, and it didn't really seem to affect it. I also put it on a single half-sheet baking pan rather than the two round ones. For SURE a keeper. As if I needed an excuse to use more potatoes...this bread is just a bonus, like a little reward for eating more potatoes!
Lindsay-Jean H. May 15, 2018
Hooray! So happy to hear that you enjoyed it.
Suzana L. May 10, 2018
In video recipe l noticed you put olive oil in the dough mixture, it's not mentioned in the written recipe. Which one is right? Thank you.
Lindsay-Jean H. May 10, 2018
Hi Suzana, that's in Step 4: "Pour 2 tablespoons of the olive oil in the bottom of a large container with a lid (or use the same bowl that you used to mix!), transfer the dough to the container, turn to coat in oil..." Josh just drizzled it on the dough instead of in the bottom of the bowl -- since you're turning to coat the dough in it, either way gives you the same result!
Suzana L. May 11, 2018
Perfect, thank you so much! Looking forward to making it.
Annika K. April 30, 2018
This bread was great and I loved being able to use potato peels that would otherwise have been wasted. I had extra peels and so I made more of the boiled potato peel/water "slurry" and froze it, portioned in zip top bags for another time.
Lindsay-Jean H. May 1, 2018
Smart move!
Teresa April 27, 2018
Not sure why I tried this bread because I don't think I've ever had focaccia that I thought was even worth eating. Well, this recipe is a game changer. I can't get this bread out of my mind. It is incredible. I took it to a wine and appetizer party and everyone loved it. I heard comments like,
This is the best bread I've ever had" and " how much would you charge me to make this for me every week?" Yes, it's that good.
Lindsay-Jean H. April 30, 2018
I'm thrilled to hear that, thanks for giving it a shot and for reporting back!
cucina D. April 22, 2018
I love this idea and might try it with gluten free flour as I cannot process true gluten... I love testing new recipes! Thank you for this one ❤️✌️
Lindsay-Jean H. April 30, 2018
Hopefully that substitute works well, let me know how it goes!