Mashed Potato Focaccia Recipe on Food52 (2024)

Thanksgiving

by: Miranda Keyes

November21,2018

12 Ratings

Mashed Potato Focaccia Recipe on Food52 (1)

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

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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

Test Kitchen-Approved

What You'll Need

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

Directions

In a small bowl combine warm water and active dry yeast. Let stand until foamy, about 5 minutes.
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.
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.
While dough is kneading pour 1 tbsp olive oil into a large, clean bowl and spread to coat.
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.
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.
Preheat oven to 425°F. Move a rack to the bottom third of the oven.
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.
Topping Options:Flaky salt / sea salt Sliced cherry tomatoes or sundried tomatoes + thinly sliced basilSliced olives + chopped fresh rosemary Thinly sliced and sautéed red onions + ricotta cheese + fresh thyme Thinly sliced baby potatoes + Parmesan cheese

Tags:

Bread
Italian
Potato
Thanksgiving
Appetizer
Side

See what other Food52ers are saying.

Alek Meyer
Miranda Keyes
Lorraine Fina Stevenski
SM
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19 Reviews

SM January 25, 2022

This is hands down the best focaccia ever! Several years ago, I stayed in a wonderful agriturismo in Tuscany that served a focaccia that was soft and delicious! For years I've regretted not asking for the recipe; I've tried several focaccia recipes since but none stacked up to the version I had in Tuscany...until I found this recipe! The search can stop; this is the only recipe I'll use from now on. I wondered how much of a difference a cup of mashed potatoes could really make but it makes all the difference!

FPMELLO August 22, 2021

Best focaccia I have cooked.

tangie1118 August 14, 2021

I created an account just to review this. I’ve tried at least 4 other recipes (Claire, Anne Burrell, recipe tin eats, bon appetit, more!), this is by far the best and very easy. Thank you for this new go to! I’ve made it many times with great success

Miranda K. August 19, 2021

Wow! That's so awesome to hear - I'm so glad you've enjoyed the recipe. Thanks for making an account just to send a review in. :)

Alek M. August 29, 2020

I've made this several times over the past few years. I have had success substituting AP for 00 flour. One of my favorite variations was using a leftover potato subji for the mashed potatoes -- the tumeric, hing, chile, etc was delicious!

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.