This traditional soft potato focaccia is a classic of southern Italian home baking. Adding a little boiled potato to the dough keeps the crumb tender and slightly moist, while the top bakes to a golden, crisp finish. Easy to make, incredibly comforting, and it stays soft for days — perfect on its own or stuffed.

 

Serves 6–7, Preparation time: 20 minutes, First rise: 2 hours, Second rise 30 minutes, Baking time: 20–25 minutes

  • 300 g plain flour

  • 100 g durum wheat semolina flour

  • 200 g boiled potato (about 4 medium potato), peeled and mashed

  • 300 ml lukewarm water

  • 8 g dried yeast (or 20 g fresh yeast)

  • 2 tbsp extra-virgin olive oil (plus extra for the tin and topping)

  • 1 tsp sugar

  • 1½ tsp salt

  • Coarse salt, to taste

 

Method

  • If using fresh yeast, dissolve it completely in the lukewarm water with sugar. 

  • If using dried yeast, add about 1 level teaspoon directly into the flour.

On a work surface, make a well with the flour, add the mashed potato, and mix lightly. Gradually pour in the water (and yeast mixture, if using), then add the olive oil. Knead until the dough is soft and slightly sticky. Perform 4–5 folds, stretching and folding the dough toward the centre.

Shape into a ball, place in a lightly oiled bowl, cover, and let rise for about 2 hours or until doubled.

Oil a baking tray, place the dough, gently stretch it out using your fingertips creating small dimples. Drizzle with olive oil and sprinkle coarse salt. Rest for 20–30 minutes.

Bake in a preheated static oven to 220°C (425°F / Gas 7) for 20–25 minutes, until golden and crisp.

Allow your potato focaccia to cool for 10 minutes before slicing. It stays wonderfully soft for 2–3 days.

 

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