Mashed Potato Focaccia

November 21, 2018

Test Kitchen-Approved

Author Notes:

The tenderness of this focaccia bread comes from one secret ingredient: mashed potatoes. Save a portion of mashed potatoes from your Thanksgiving dinner to make this focaccia bread the next day. It is delicious eaten on its own but can also be sliced to encase the perfect turkey sandwich. The focaccia bread is so incredibly soft it’s what I imagine biting into a pillow would feel like. The bottom is equal parts golden brown and crispy—like the base of a deep-dish pizza.

Miranda Keyes

Makes: 1 large focaccia loaf
Prep time: 2 hrs 15 min
Cook time: 20 min

Ingredients

  • 2 cups (500 mL) warm water
  • 1 tablespoon (11g) active dry yeast
  • 2 3/4 cups (400g) 00 flour
  • 2 3/4 cups (400g) bread flour
  • 1 cup (250g) leftover mashed potatoes, packed
  • 2 teaspoons (10g) salt
  • 1/4 cup (40g) olive oil, plus 2 tablespoons
In This Recipe

Directions

  1. In a small bowl combine warm water and active dry yeast. Let stand until foamy, about 5 minutes.
  2. In the bowl of a stand mixer combine both flours, mashed potatoes and salt. Mix on low speed using the paddle attachment, until well combined, about 1 minute.
  3. Once yeast is foamy mix in ¼ cup of olive oil. While mixer is running on low speed, gradually pour in water and yeast mixture. Continue mixing on low speed until dough starts to come together, about 1 minute. Scrape dough off paddle attachment and switch to dough hook. Grease your hands with a bit of olive oil if dough is sticky. Let dough knead on low speed until smooth and elastic, 5-7 minutes. Dough will be sticky and wet; don’t worry if it sticks to the bottom and sides of the bowl.
  4. While dough is kneading pour 1 tbsp olive oil into a large, clean bowl and spread to coat.
  5. Using an oiled spatula scrape dough into prepared bowl. Put a little extra olive oil on your hands and toss the dough to coat it in oil. Knead a few times to form into a smooth ball. Cover bowl with a damp kitchen towel and let rise until doubled in size, about 1 hour.
  6. Line a baking pan with parchment paper. Drizzle 1 tbsp olive oil on top of parchment paper. Using your hands spread the oil to evenly coat the paper and sides of pan. With your oiled hands punch down the risen dough and place onto the prepared sheet pan. Flip dough to coat in oil. Spread to fit baking pan. If dough won’t completely stretch to fit pan, let rest 5 minutes and spread a bit more. Loosely cover dough with plastic wrap. Let rise for 1 hour.
  7. Preheat oven to 425°F. Move a rack to the bottom third of the oven.
  8. Gently dimple dough with your fingers, pressing to make small indents. Drizzle with a bit more olive oil and sprinkle generously with flaky salt. Add any combination of extra toppings, if you wish (see Topping Options below). Place in the bottom third of the oven and bake until golden brown, about 20-25 minutes. Let cool 10 minutes before slicing.
  9. Topping Options: Flaky salt / sea salt Sliced cherry tomatoes or sundried tomatoes + thinly sliced basil Sliced olives + chopped fresh rosemary Thinly sliced and sautéed red onions + ricotta cheese + fresh thyme Thinly sliced baby potatoes + Parmesan cheese

More Great Recipes:
Bread|Italian|Potato|Thanksgiving|Appetizer|Side

Reviews (11) Questions (1)

11 Reviews

Melania December 2, 2018
Delicious and soft focaccia but would tack on a few extra minutes next time as I didn't get a crispy top or bottom. I mixed a pinch of saffron into a 1/2 cup of the water then topped half with Maldon, thyme and rosemary and the other half with basil and onions sautéed with anchovies.
 
Grace B. November 24, 2018
Making this as I type, but wanted to point out that 2 rises of 1ish hours does not make for a prep time of 1hr 15 min. My fault for not reading more thoroughly. And my pasta pesto and roasted chicken can wait....family is anxious to taste the results!
 
Author Comment
Miranda K. November 24, 2018
So sorry that was entered incorrectly! Updated now! Feel free to let the dough rise just 30 minutes the second time around if everyone is waiting to eat! Hope you enjoy and sounds perfect with pesto pasta and roast chicken!
 
Grace B. November 24, 2018
Thanks, Miranda! Lots of satisfied customers at the table tonight...and tons left over! Bet it'll be perfect with a hearty soup. I opted for salt and rosemary to top, and won't hold back with the salt so much next time. Didn't have 00 on hand, so half all purpose, half bread flour. Looking forward to giving it a go again soon.
 
Author Comment
Miranda K. November 24, 2018
So glad to hear it was enjoyed! I go crazy with the salt on top, so nice and crunchy! It'll be perfect with soup tomorrow! :)
 
Beth P. November 24, 2018
I have lots of leftover mashed potatoes I’d love to use! What size pan should I use? Thanks!
 
Author Comment
Miranda K. November 24, 2018
Hi Beth! Feel free to use a half sheet pan!
 
Emily November 23, 2018
Looks like a step is missing. What size pan should the bread be cooked in?
 
Author Comment
Miranda K. November 24, 2018
Hi Emily, looks like a step was indeed left out - I've added it back in now! A standard size baking sheet is what you need for this recipe!
 
Lorraine F. November 24, 2018
And what size is that? full sheet pan, half sheet pan, quarter sheet pan, standard jelly roll pan......please give the dimensions so we all know the correct pan to use. I would love to try this recipe and get the pan size right. Thanks, Lorraine
 
Author Comment
Miranda K. November 24, 2018
Hi Lorraine! You'd have success with just about any - but for specifics you can use a half sheet pan!