How To Make Focaccia With Potatoes | Overnight Focaccia Recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more concentrated, and thyme is a common herb.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a budget-friendly cheese.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are lighter, and canned tomatoes are often less expensive.

Preheat an oven to 160°c/140°c fan (320°f/285°f).

Place the olive oil, rosemary & garlic into a small ovenproof dish, cover with foil then bake for 30-40 minutes or until the garlic is soft.

Leave to cool completely then pass the oil into a container, through a sieve.

Store in the fridge until ready to use.The oil can be made several days in advance & should be stored in the fridge.

Preheat an oven to 200°c/180°c fan (390°f/355°f).

Place your potatoes onto a baking tray, drizzle with the vegetable oil then bake in the preheated oven until the skin is crispy & the inside is soft. This will take around an hour.Use a sharp knife to check that the potato is cooked all the way through.

Let the potatoes cool slightly then cut in half & scoop out the flesh. Use a potato ricer (or fork) to mash the potato then weigh out 185g.Chop the crispy potato skin into small pieces then add into the mash potato. Leave to cool to room temperature.

Next, add the yeast & water to the bowl of a stand mixer then whisk together.

Add in the flour, mix with the dough hook until just combined then cover & leave to autolyse for 30 minutes.

Next, add in the potato, salt & olive oil & mix on a medium speed until the dough passes the windowpane test. This will take around 15 minutes.

Transfer the dough to a lightly oiled mixing bowl & leave at room temperature for 1 hour. During this hour, coil fold the dough every 15 minutes.

Cover the bowl with clingfilm & place in the fridge for at least 24 hours (no more than 48).

Grease & line a 9”x13” baking tin then pour in 2 tbsp of the rosemary oil.

Tip the dough into the tin & gently spread it out with your hands. Don't worry if it doesn't completely fill the tin at this point.

Cover the dough loosely with clingfilm (or an upside down tin) & leave at room temperature for 1½ - 2 hours, until the dough has risen slightly & is very bubbly.

Whilst your dough is proving, preheat an oven to 220°c/200°c fan (430°f/390°f).

Once the dough has risen, spoon 2-3 tablespoons of rosemary oil over the focaccia & use your fingers to dimple the dough all over, making sure that the dough reaches all corners of the tin.

Sprinkle the focaccia with a generous amount of Maldon salt then bake until a deep golden brown, 25-30 minutes.

Once baked, brush the focaccia with 1 tbsp of rosemary oil, leave to cool in the tin for 30 minutes then transfer to a cooling rack to cool completely before serving.

Cooking Techniques

Equipment Needed

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