Breads & Bakingciaoflorentina5.0
No Knead Potato Focaccia Bread
A no knead focaccia bread recipe with pillowy soft mashed potato clouds throughout the dough, finished with rosemary and a paper thin layer of potato slices that get golden crispy and divine during baking. In other words, a heavenly giant gnocchi or Italian potato bread!
👥 8 Servings👤 CiaoFlorentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- pan
- baking sheet
- knife
📝 Preparation Steps
1
mix water + yeast
warm water1.25 cups
2
Combine the warm water and the yeast. Set aside.
warm water1.25 cups
3
combine dough
4
To a large bowl add the flour, salt and mashed potatoes and give it a good mix. Add the water yeast mixture and combine with the flour until a shaggy sticky dough forms. Drizzle a little olive oil around the sides of the bowl to prevent sticking.
mashed potatoes1 cupwarm water1.25 cups
5
let rise
6
Cover the bowl with plastic wrap or parchment paper and a tea towel then place in a draft free area between 75 - 78”F degrees for 2 to ⏱️ 3 hours until almost doubled in size. (The cold oven is a great place for this). (If you like you can also place it in the fridge overnight for a slow rise then bring to room temperature for 1 or 2 hors before baking).
7
prepare springform pan
8
Prepare a 9 inch spring form pan lined with parchment paper. Very lightly oil the sides of the dish then place it on a baking sheet.
9
transfer dough to pan
10
Dump the focaccia dough into the spring form pan. Use your hand and press the top of the dough to deflate it and create dimples. It will be sticky, just roll with it! Cover again and allow it to rise a second time for about one hour or so; again timing is forgiving, I just want the dough to spring back and get fluffy.
11
preheat oven to 400"F
12
Meanwhile preheat your oven to 400”F.
13
slice potatoes
14
Scrub and rinse a golden potato and using a mandoline slicer (with a hand guard) thinly slice the potato on the thinnest paper thin setting. Place the slices in a bowl and cover with cold water. Transfer the potato slices to a lint free tea towel and dry as much of the moisture as possible but don’t stress too much about it.
warm water1.25 cups
15
top + bake
16
Place the slices of potatoes on top of the focaccia dough overlapping each other. Sprinkle with the rosemary leaves, freshly cracked black pepper (a pinch of red chili flakes if you fancy some heat) and drizzle with olive oil. Sprinkle the top with a good pinch of sea salt flakes and place in the preheated oven ⏱️ 35 minutes until golden brown on top.
sea salt1 tspSea salt flakes
17
cool
18
Transfer the bread to a cooling rack for a good ⏱️ 15 minutes. Run a butter knife alongside the spring form pan to release any dough that might have stuck. Open the spring form pan and remove. (The sides of the focaccia should look beautifully golden brown with a perfect crispness while the center is fluffy and moist from the mashed potatoes.)
mashed potatoes1 cup
19
slice
20
Slice into wedges (using a bread knife is best) and serve with a side of basil pesto, sun dried tomato pesto, tapenade, thick tomato sauce or roasted veggie spread.
Nutrition Facts
calories
188 kcal
fat Content
0.5 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
303 mg
protein Content
5 g
carbohydrate Content
40 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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