Ingredients
Potato & Water
- 1 medium russet potato, peeled and cut into 1-inch chunks
- 3 cups water (for boiling potato)
For the Dough
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup extra virgin olive oil, divided
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 teaspoons salt
Topping
- 2/3 cup fresh grated Parmesan
Instructions
- Cook Potato: In a small saucepan, combine the cut potato and 3 cups of water. Bring to a boil and cook for about 10 minutes or until the potato is fork-tender. Use a slotted spoon to transfer the potato to a small bowl and set aside. Reserve 1 cup of the hot potato water and allow both the potato and water to cool to about 110°F.
- Grate Potato: Once the potato is cool enough to handle, grate it using the largest holes of a box grater. You should have about 1 cup of grated potato, lightly packed.
- Start Dough: In a stand mixer bowl fitted with a dough hook, combine the grated potato, 3 1/2 cups of flour, 2 tablespoons of olive oil, yeast, and salt. Mix on low speed while slowly adding the cooled potato water until the dough begins to form, about 2 minutes.
- Knead Dough: Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, pulling away from the edges but sticking slightly to the bottom—approximately 8 minutes total. Add more flour one tablespoon at a time if the dough feels too sticky after 4 minutes.
- First Rise: Turn the dough onto a clean surface and knead briefly by hand to shape into a smooth ball. Place it in a large, lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 to 1 1/2 hours.
- Prepare Pan & Second Rise: Coat the bottom of an 18 x 13-inch rimmed baking sheet with 1/4 cup olive oil. Using wet hands, gently spread the dough evenly to fill the pan. Brush the top with 1 tablespoon of olive oil, cover with plastic wrap, and allow to rise until doubled again, approximately 45 to 75 minutes.
- Preheat Oven & Dimple Dough: Preheat your oven to 425°F. Remove the plastic wrap and use wet fingertips to dimple the entire surface of the dough evenly. Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle with grated Parmesan cheese evenly.
- Bake Bread: Bake in the preheated oven until the focaccia is crisp and golden, about 20 to 25 minutes.
- Cool & Serve: Carefully transfer the baked focaccia to a wire rack to cool for 10 minutes. Serve warm or at room temperature as a savory accompaniment to Italian meals.
Notes
- Use wet hands when handling the dough to prevent sticking and achieve even spreading in the pan.
- The potato water adds moisture and subtle flavor, so make sure to reserve and cool it properly before mixing.
- You can adjust the salt and Parmesan quantities according to taste preference for a less or more salty, cheesy focaccia.
- Cooling the bread on a wire rack prevents sogginess from trapped steam.
- Ensure the oven is fully preheated to achieve a crisp crust on the focaccia.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
