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Potatoes with an herbal twist

Potato and Herb Focaccia

3½ hours 30 minutes active

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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.


13-by-9-inch loaf


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

Sumit S.

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.

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