Potato focaccia

Potato focaccia

Focaccia di patate

Sharing Puglia
Alicia Taylor

My sister, Titti (Natalia), makes the best potato focaccia ever and makes it with great dexterity and ease. Don’t be afraid of making this focaccia as, once you master it, it is easy as well as delicious. There are numerous interpretations of this focaccia bread, depending on the area you are visiting. Serve this dish with Fave e cicoria (Broad beans with chicory) – it is an absolute winner.


Quantity Ingredient
1 large all-purpose potato
15g fresh yeast
175ml lukewarm water
375g 00 flour
125g semolina flour
rosemary sprigs
15g sea salt, for sprinkling
1 tablespoon extra-virgin olive oil


  1. Peel the potato and boil it until soft. Once cooked, mash it and leave to cool.
  2. Put the yeast and warm water in a small bowl for a few minutes to activate the yeast, or until the yeast starts to bubble.
  3. Place the flours in a large bowl, along with the yeast and water mixture and the mashed potato. Season with salt.
  4. Bring the dough together and knead by hand, or use an electric mixer with a dough hook, for 8–10 minutes. Once kneaded, the dough should be smooth and elastic.
  5. Place the dough in a lightly oiled bowl and cover with a damp cloth. Place in a warm, non-draughty place for 2 hours to rise.
  6. Preheat the oven to 220°C.
  7. When the dough has risen, spread it out on an oiled 35 x 25 cm baking tray, taking care to evenly flatten it well into the corners. The dough should be about 1.5–2 cm thick. Place some rosemary sprigs over the surface of the dough and sprinkle with the sea salt. Let this rest, covered, for a further 25 minutes. Make dimples with your fingers all over the focaccia and drizzle with the olive oil.
  8. Bake in the oven for 20–25 minutes, or until golden.
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