A soft and tall Focaccia with potatoes in the dough and topped with olive oil, salt and rosemary. The perfect snack or quick lunch used as sandwich bread.
Peel and boil the potatoes for about 20 minutes or until fork tender. Let them cool, then mash them with a potato ricer into a large bowl.
Add the flour, olive oil, sugar, instant dry yeast and salt to the bowl and mix well, first with a spoon or spatula and then with your hands, until you get a smooth and slightly sticky dough.
You can grease lightly the bowl if you want but it's not necessary. Cover the bowl and let it rest to rise for at least 2 hours, in a warm place.
Once the dough doubled in volume, oil a 9 x 9 inch (22 x 22 cm) baking pan and transfer the dough in it. Spread it in the pan, then cover again with plastic wrap or foil and let it rise again another 30 minutes.
Preheat the oven to 375°F (190°C).
Drizzle some extra virgin olive oil on top of the focaccia and make holes with your fingers. Add some more oil if needed. Then sprinkle salt all over the surface and add the fresh rosemary.
Bake in the preheated oven for 35-40 minutes or until golden brown on top. Let it cool 10-15 minutes before cutting and serving.
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Notes
How long does the Focaccia bread stay soft?Like all homemade bread, it doesn't stay fresh and soft for long. After 24 hours it already starts drying up and after 2 days it will be crunchy and not pleasant. That's why I recommend freezing the focaccia within 24 hours to keep it fresh for up to 6 months.