Thanksgiving

Mashed Potato Focaccia

November 21, 2018
Photo by Rocky Luten
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

  • Prep time 2 hours 15 minutes
  • Cook time 20 minutes
  • Makes 1 large focaccia loaf
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

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