Focaccia con Patate ( soft focaccia )

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is often less expensive than fresh rosemary.

Peel and smash 3 potatoes until they are a paste consistency.

In a KitchenAid mixer, add a little salt to the smashed potatoes.

Add warm water to the potatoes and mix until combined.

Add pre-made fermented dough (called 'plush') to the potato mixture.

Gradually add the rest of the flour until the mixture comes together and is soft.

Let the dough sit for 1 hour to rise.

Grease a focaccia pan generously with olive oil using a paper towel to avoid mess.

Transfer the dough to the greased focaccia pan, which should have a paste-like consistency.

Dimple the surface of the dough with your fingers.

Drizzle olive oil over the top and sprinkle with salt and oregano to taste.

Let the focaccia rest before baking, allowing it to rise slightly.

Bake in a preheated oven until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens