Italian Potato Focaccia Barese

Focaccia! That rustic Italian bread with all the dimples. So simple and virtually fool-proof. And versatile with endless ways to prepare this ridiculously soft, pillowy bread with a crispy crust. The combination of toppings and herbs is limited only to your imagination.

When traveling around several regions of Italy, you’ll notice that focaccia is just like many other foods and recipes:  Every region and every family has their own unique way of preparing focaccia in ways that make it distinguished and different from the other regions.  Even beyond focaccia, each region’s cuisine differs . . . mostly due to the climate, the cultural traditions of the people, and where it’s located.  

The region of Puglia includes fresh mashed potatoes in the dough for its unique“Focaccia Barese.” This creates the most tender texture with a distinctive, signature ‘chew’. In Bari, Puglia, potato focaccia is traditionally topped with ripe tomatoes, olives, and herbs.

Now if adding mashed potatoes to bread dough sounds strange, well, you’re in good company. But trust me, mashed potatoes create the most soft dough possible! It’s amazing what potatoes do to the fluffiness and chewiness of focaccia bread.

What is Focaccia?

Focaccia (pronounced “foh-KAH-cha”) means “hearth bread” since it was baked over coal in ancient times. It’s a wonderful flatbread found all over Italy. The classic version, “fugàssa,“ originated in Liguria, in the Italian Riveria of northwestern Italy, where Genoa and Cinque Terra are located. Focaccia Genovese is infamous in this region.

Focaccia is easily recognized: It’s a flat bread about 1 to 2 inches deep with a surface full of distinctive dimples or indentations made by punching your fingers into the dough before baking. It has a crispy crust, yet is tender and moist from the olive oil that pools into the little dimples while it bakes.

Classic focaccia is always insanely soft and tender inside with a perfect delicate crispy crust on the outside. It must have a pillowy fluffiness, yet have the signature ‘chew’ to the bite. Like pasta, it’s al dente (to the tooth) . . . not too hard and not too soft!

Picture yourself in this scene: You’re in Italy, strolling along any street, and you see people snacking on focaccia.  It’s a common street food that the locals enjoy while walking around a piazza (often during the “passeggiata” – or evening walk).  It’s sold in individual slices and served fresh out of an oven, piping hot. 

In Italian homes, focaccia is served with antipasti as an appetizer that you nibble.  Like any other Italian bread, it’s hard to stop eating it, so you need to conjure up some discipline so you don’t eat too much before dinner (“cena”). But bread is my down fall! 

You can get focaccia in so many varieties:  Studded with meats, cheeses and/or veggies.  Plus, fresh herbs and spices are generously sprinkled all over the bread to tease your tastebuds.  It’s hard to make up your mind about which flavor to choose.  In that case it’s quite common to create a platter with a variety of what you like or want to try. 

Italian Potato Focaccia Barese

Why You Need This Focaccia Recipe

It’s foolproof. It’s perfect for those who are just beginning to cook or have a fear of baking bread. If you start with this potato focaccia recipe you’ll never stop making it. There’s nothing intimidating about this bread!

Mashed potatoes! They give focaccia extra ‘chew’, moisture, and bounce in the body of the bread. You’re going to just love this Potato Focaccia.

No kneading! Such a relief! You truthfully cannot knead this dough because it is too sticky and wet from the large amount of olive oil that is key to a perfect focaccia. This is also why the bread dough needs to rise three times.

Generous amount of olive oil!  Crispy potato focaccia requires large quantities of good olive oil to soak and bake in . . . and yes, to drizzle on again after baking!

Three short rises (or proofs) of the dough.  Because the dough is so soft and tender, it can’t be kneaded with your hands. Don’t worry, this is super easy. And it’s quite important to give the bread some height and softness. More air gets into the dough with each rise, and — oh my, it’s perfect! It takes about an hour and a half or so to go through the 3 proofs, and you can’t skimp on this amount.

So as I always say:

Andiamo a cucina! Let’s go to the kitchen!

Gather up your ingredients and measure them out.

Here Are The Ingredients You Need to Make This Potato Focaccia

  • Potatoes: Use only fresh potatoes that you boil and then mash . . . that’s right, just plain, unbuttered mashed potatoes! Do not substitute instant flaked mashed potatoes from a box. I use Idaho russet potatoes.
  • Bread flour or All-Purpose Flour: Measure it precisely by taking the straight edge of a knife to level off the extra flour on top of the cup. Do not pack down the flour. If you have one, use a kitchen scale for the most accurate measurement.
  • Gluten Free? Food Network ranked Bob’s Red Mill 1-to-1 Gluten Free Flour as the best to substitute equally with all-purpose flour.
  • Freshly Cracked, Flaky Sea Salt: This adds more flavor by mixing it into the dough and also by sprinkling it on top of the focaccia before it goes in the oven.
  • Warm Water: This is necessary to proof the yeast and to achieve that ultra-moist hydration in the dough. Yes, it’s a super-wet dough! But that’s what gives focaccia such a soft, pillowy, open, airy texture.
  • Sugar: Mix it in the water to help activate the yeast.
  • Instant or Active Dry Yeast: Proof the yeast in the warm water before mixing it in the dough.
  • Extra Virgin Olive Oil: This, along with all of the water, is what adds so much moisture to focaccia. Plus it gives it a richer flavor than a regular loaf of bread. And when the bread bakes, it’s the olive oil drizzled on top that creates the crisp, golden exterior. Use an aromatic olive oil infused with garlic, rosemary, or other herbs if you prefer.
  • Cherry Tomatoes: It’s always best to use fresh, in-season tomatoes, but when you can’t find tomatoes, just use some good canned tomatoes and squish them in your hands to place on top of the dough. I have more suggestions for toppings for you below.
  • Green Stuffed Olives or Castelvetrano Green Olives: I prefer imported Italian green olives, but they’re not easy to find, and some brands are not so good. My husband prefers large queen Spanish olives stuffed with red pimentos and those are quite yummy! You can also use black, Kalamata olives if you like.
  • Fresh Herbs and Spices: Rosemary, Oregano, Thyme, and Garlic: Absolutely garnish the dough with any of these before baking the bread. YUM!

How To Make Potato Foccacia

These are the basic steps to make potato focaccia. You’ll find the full instructions in the printable recipe card I’ve provided for you below.

Step #1: Make The Mashed Potatoes: Peel, boil and mash your potatoes and set them aside.

Step #2: Proof The Yeast: Begin by ‘proofing’ the yeast. Stir the sugar into the warm water (the water temperature should be between 100 – 110 F or 40 C)**. Stir until the sugar is dissolved. Sprinkle the yeast into the warm sugar-water. Let this mixture stand until it is frothy and foamy, about 10 minutes. (Yeast is old if it doesn’t come to a foam on the top. If this happens, throw it away and use new yeast and fresh warm water).

**If you have a thermometer, it gives you a better idea of the warmth of the water since you don’t want it to be either too cold or too hot.

Step #3: Prepare The Dough:

While the yeast is proofing, take a large mixing bowl, add the flour and salt, and stir them together.

Add the yeast water to the bowl of flour and salt (photo below).

Use either fresh or left-over mashed potatoes (but never boxed, instant)

Add the mashed potatoes to the dough and mix well. Use a rubber spatula or wooden spoon to break up any clumps of mashed potatoes.

The dough will become very sticky and elastic. It will begin sticking to the sides of the bowl.

After a good mixing together, form a nice ball of dough.

Step #4: Prepare Dough For The First Rise:   Brush olive oil all over the inside of a large mixing bowl. Place the ball of potato dough into the oiled mixing bowl. Using a spatula makes this easier because of the stickiness of the dough.

Brush the top of the dough ball with a little more olive oil. Then, cover the dough with plastic cling wrap or a damp towel if you prefer. Place the dough in a warm, draft-free area for about and allow it to rise until it is doubled in size, for about 30 minutes. (see photo below).

This dough will rise 3 times!

It will be very sticky and that’s exactly the way it’s supposed to feel. YAY!

Step #5: Fold the Dough: After the First Rise is finished, take the dough and fold it over about 6 times (you can see it fluffing up!). Rub some olive oil on your hands to keep the dough from sticking to your fingers.

Step #6: Second Rise: Cover it again with plastic wrap; place in a warm area for another 30 minutes until the dough is doubled in size.

Step #7: Fold the dough again:  After the second rise, fold over the dough 3 or 4 times. Then shape the dough into a large circle (or rectangle) until the dough is about 1/2 inch thick.

See how much it has expanded!! It rises beautifully!

Step #8: Prepare your baking pan by generously coating olive oil ALL OVER the pan. Focaccia is best with tons of olive oil!

Step #9: Place the dough in the heavily oiled pan. With oiled hands, press down on the dough while at the same time pushing and stretching it to all corners of your baking pan/sheet. It may seem very elastic and pull back, but you can work it several times to get it to the edges. It will stay there.

(This is a seriously old and very used baking pan, isn’t it?)

Step #10: Third Rise of the dough: For the last time, cover the dough with cling-free plastic wrap and allow it to rise a third time (and the last time) for 40 minutes.

Step #11: Cover the dough with olive oil and rub it all over with your hands.

Step #12: Poke deep dimples in the dough. Using your oiled fingers again, poke dimples over the entire surface. Make sure you poke through the dough all the way to the bottom of the dough. You want these dimples to be deep!

Step #13: Add The Toppings. Place the olives, squished cherry tomatoes, and garlic cloves in the little wells.

Step #14: All it needs now after dimpling the dough and adding your toppings is to generously brush or drizzle some good quality extra virgin olive oil; some coarsely cracked sea salt, and herbs all over the top of the dough.

Use any herbs and spices that you prefer. For this potato focaccia, I used freshly chopped rosemary, oregano, and garlic.

Sprinkle them all over the top of the dough and toppings.

Sprinkle some freshly cracked sea salt on top as well.

Step #15: Bake The Potato Focaccia for 30 minutes at 430 F degrees until the top is golden brown! Mmmmm!

Italian Potato Focaccia Barese

Step #16. Cool for 10 minutes. Drizzle more olive oil on top if desired!

Italian Potato Focaccia Barese

Serve and enjoy!

Italian Potato Focaccia Barese

Storing Potato Focaccia

Focaccia is most delicious when enjoyed the day that it is baked, especially the moment that you take it straight out of the oven. The crispy outside and soft, fluffy inside with its special ‘chew’ can’t be beaten. However, you can keep it fresh for a few days when wrapped in cling-free plastic wrap, a ziplock plastic bag, or aluminum foil AND stored in the fridge. You can also freeze it to enjoy later!

It’s nice to reheat slices of focaccia in the oven or in a countertop mini oven (it will get mushy if you reheat it in a microwave oven).

Dry focaccia makes great bread crumbs that can be used in a current recipe that you’re preparing, or the bread crumbs can be frozen.

Italian Potato Focaccia Barese

What is Focaccia Served With?

Focaccia is fantastic served on its own or alongside a steaming bowl of warm soup, which I like to dip my bread into. I love to snack on it during the day, but it’s also great for an afternoon outing or picnic since it packs so well.

It’s equally wonderful for a light lunch with a salad or for a brunch with a larger group of guests.

Prepare delicious and satisfying focaccia sandwiches or panini by slicing it in half and stuffing it with your favorite Italian salume (Genoa salami is my absolute favorite). Or hot cappicola, mortadella, and prosciutto! Add some soft fontina too!

If you don’t want a hot sandwich, you can make the above and skip the panini grill and add cold, leafy greens, slices of tomatoes, and sliced pepperoncini. I even spread basil pesto and sun-dried tomato pesto to panini. So yummy!

Here’s a secret tip to enjoy potato focaccia more: Turn a slice upside down and then take a bite. This way, the salty, herbed, olive-oil crispy crust touches your tongue first, giving you a more intense flavor sensation! You’ll hear a wonderful crunch sound for the perfect alchemy of your senses. Focaccia is visually gorgeous, dramatically divine, with a soft and crunchy texture and unforgettable taste . . . all with a beautiful sound when slowly biting into it.

Italian Potato Focaccia Barese

More Bread Recipes To Enjoy:

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Classic Italian Focaccia Barese

Classic Italian Potato Focaccia Barese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 – 8 Servings 1x
  • Category: Savory Breads
  • Method: Baking
  • Cuisine: Italian
Print Recipe

Description

This focaccia Barese is incredibly moist, pillowy soft, and fluffy with a distinctive ‘chew’, and crispy crust.  Enjoy it as a snack, part of a lunch, or with antipasto.  Use discipline because this bread is very addictive and difficult to eat only one slice!  

Buon Appetito!

Ingredients

Units Scale

Foccacia Dough

  • 1/2 cup of mashed potatoes (pressed down into the measuring cup) — this is about half of a large potato, I use Idaho russet potatoes.
  • 1 – 2/3 cups of bread flour (all-purpose is fine) For gluten-free, use Bob’s Red Mill 1-to-1 Gluten Free Flour
  • 1 – 1/4 teaspoon freshly cracked sea salt
  • 1 teaspoon instant or rapid rise yeast
  • 4 tsp. white sugar
  • 3/4 cup of very warm water (104 F or -40 C)
  • 1 – 1/2 Tablespoon extra virgin olive oil

For Baking:

  • 4 Tbsp. extra virgin olive oil
  • 1/4 teaspoon freshly cracked sea salt

Toppings:

  • 12 – 14 cherry tomatoes
  • 16 green Italian Castelvetrana olives
  • 5 garlic cloves, sliced
  • 2 – 1/2 teaspoon finely chopped fresh rosemary
  • 3/4 teaspoon dried oregano
  • 4 Tablespoons extra virgin olive oil
  • 1/4 teaspoon freshly cracked sea salt

Instructions

For the Focaccia Dough:

  1. Make the mashed potatoes:  Peel potatoes.  Cut them into one (1) inch chunks.  Boil until fully cooked (10 – 15 minutes; insert a toothpick, fork, or skewer to check in the center).  Drain and mash well using a potato ricer.  Set aside to cool.  You need ½ cup of potatoes.  Serve any more that you boiled and mashed for one of your next meals!
  2. Proof the yeast:  Mix the sugar into the warm water and then add the yeast to the warm sugar water.  It will begin to foam and become frothy.  Allow this to sit for 10 minutes to “proof”.
  3. Prepare the dough:  Mix the flour and salt together.  Then, add the yeast ingredients.   Add the mashed potatoes. Mix well.  Once the potatoes are fully added, shape the dough into a ball and then, place it in a large mixing bowl.
  4. First Rise:  Cover the bowl with plastic cling wrap. Place it in a warm area (77 F or 25 C) for 30 minutes until the dough. doubles in size.
  5. Fold the Dough:  Get another large mixing bowl and drizzle 2 teaspoons of olive oil all around the inside of the bowl with your oiled hands.  Scrape the dough and fold over the edges of the dough to the center of the dough six (6) times.  Shape the dough and cover the dough again.
  6. Second Rise:  Put the bowl in a warm place (77 F or 25 C) for another 30 minutes until the dough doubles in size.
  7. Prepare the Pan:  Use a 10 x 8 x 2 metal non-stick pan or a 9-inch round cake pan (don’t use a springform pan).  Pour in 2 Tablespoons of extra virgin olive oil and smear it with your hands all over the inside of the bowl.
  8. Preheat the Oven:  To 430 F or 22 C for 15 minutes before baking the bread.  Set the rack in the middle of the oven.
  9. Put Dough in the Baking Pan:   Scrape the dough into the prepared pan.  Press it down and then push and stretch it to reach all four corners of the pan.  Don’t give up; this will eventually stretch. If there are any lumps, they will smooth out.  
  10. Third Rise:  Cover the baking pan with. cling-free wrap and place it in a warm location for 40 minutes until the dough height rises about 25%.

Prepare Dough to Bake:

  1. Cover the dough with oil:  Drizzle the surface with 2 teaspoons of extra virgin olive oil and rub it all over lightly with your oiled hands.
  2. Poke Dimples:  All over the surface, use both hands in the shape of claws and press deep down into the stretched-out dough.  Press all the way down to the base of the pan.  Do this until the surface is completely dimpled.  If the dough appears to be deflating, that’s OK.
  3. Add Toppings and Herbs:  Place your favorite toppings (tomatoes, olives, and garlic in this recipe) in the dimples.  Squeeze or smash the tomatoes before adding them. Sprinkle with oregano, rosemary, and thyme.
  4. Finish with Olive Oil and sea salt:  Drizzle the surface with 2 Tablespoons of extra virgin olive oil, making sure that it runs into the dimples.  

Bake the Focaccia:

  1. Bake the bread for 30 minutes until the top is a deep golden brown color and the sides of the bread are crusty and fried.
  2. Cool the baked bread on a baking rack.  Allow the bread to rest for 10 minutes before cutting.

ENJOY!  Buon Appetito!

xo, Roz

Notes

Adapted from Recipe Tins recipe

Nutrition

  • Serving Size: 1 slice
  • Calories: 265
  • Sugar: 3g
  • Sodium: 487mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 86g
  • Fiber: 1g
  • Protein: 19g
  • Cholesterol: 15mg

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Italian Potato Focaccia Barese