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Potato and Herb Focaccia
Yukon Gold potatoes gave the focaccia color and texture, and didn’t require peeling. Their starchy, herb-infused cooking liquid added flavor to the dough. We liked a combination of rosemary and thyme, but oregano and bay leaves worked, too. After the dough comes together, you may need to add more cooking liquid (up to ¼ cup) to achieve the proper texture; the dough should be very soft and sticky, and just barely clear the sides of the bowl. Let the dough rise in a warm area. If your kitchen is very cold, it may need more than an hour. The focaccia is delicious with a sprinkling of herbs and black pepper, but Kalamata olives and Parmesan cheese were welcome additions. Flaky sea salt, such as Maldon, was a nice touch, as well.
one
13-by-9-inch loaf
Tip
Don’t use a glass baking dish. The bread won’t brown and crisp properly. If you don’t have a metal baking pan, stretch the focaccia into a rough 13-by-9-inch rectangle and bake on a rimmed baking sheet.
3½ hours
30 minutes active
Ingredients
-
3
cups water
-
8
ounces Yukon Gold potatoes (about 2 small or 1 large), cut into ¾-inch pieces
Directions
-
01In a medium saucepan over high, combine the water, potatoes, herb sprigs, garlic and 1 teaspoon of the salt. Cover and bring to a boil. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 12 to 14 minutes. Drain, reserving the cooking liquid. Discard the herb sprigs, then return the potatoes, garlic and any loose herb leaves to the pan. Use a potato masher or fork to mash until smooth and creamy. Measure 1 cup of the potato mixture, discarding any excess, and transfer to the bowl of a stand mixer fitted with a dough hook attachment; let the cooking liquid cool until just barely warm, 20 to 30 minutes (it should register no more than 115ºF). Meanwhile, oil a large bowl.
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December 21, 2022
Yummy! Crispy outside, moist inside
I'm looking for a bread that I can serve at Christmas that will go with just about anything. This is it. I did cut back on the garlic. I like a hint of garlic. One clove was fine for me. I didn't use olives. This was delicious. It is pretty easy. What is nice is you can substitute different herbs, add some grated cheese, nor just make it plain. I will be making this again, and again.
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This was tasty and easy to prepare. The texture is really moist and airy with a nice crunch on the outside. I did find the baking time a little on the long side -- my focaccia started burning on top before 35 minutes were up. I may try a slightly lower temperature next time or a shorter bake time.