Potato Focaccia Loaf


  • 1 Tablespoon dry yeast
  • 1 cup flour ——— combine and let ferment one hour
  • 1 cup warm water


  • 6 cups flour
  • 2 cups mashed potato
  • 4 tablespoons olive oil
  • 1 tablespoon salt
  • herbes de provence

Cover dough with a thin coat of oil, then cover and let proof one hour.

Divide dough and shape into 2 loaves. Place loaves onto a sheet pan dusted heavily with cornmeal or semolina. Let proof one hour, then split lengthways and brush with olive oil. Sprinkle split top of loaf with sea salt and herbes de provence.

Bake at 400 degrees for 12 minutes, then rotate and bake for another 12 minutes.

If possible cook the potatoes with some garlic cloves and bay leaf. Save the cooking water from the potatoes, discard garlic etc and use as the liquid in the sponge and dough.

Source: Mousseline

recipes/potato_focaccia_loaf.txt · Last modified: 2008/02/11 03:00 by Fresh Foodie
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