Potato Cheese Foccacia

Day 14 BM #51 - 
Foccacia is one bread which doesn't fail to impress my family. I have baked this version many times and each time it elicits smiles from my family.

So this time I added mashed potatoes to the dough and saw HUGE smiles on their faces and the bread was gone in a flash!

When I was kneading the dough, I felt that the dough was soft and silky and felt very nice to knead. I was wondering how I would bake and eat this wonderful dough? It so happened that I couldn't attend to the dough for 4 hours and by then the dough was ready to spill out of the mixing bowl. And so I skipped the second rise and went ahead and baked it. The resultant texture was unbelievable!! 

Potato Cheese Foccacia

Recipe Source here
Ingredients - 

Bread Flour 3 cups
Potatoes 3 big [Divided use]
Thyme 1 tsp [I used Dried Thyme]
Salt 2 tsp
Olive Oil 2-3 tsp
Cheese, shredded 1/2 cup or more as needed (I used Cheddar where as the original recipe called for Parmesan)
Active Dry Yeast 2 tsp
Warm Water 1 1/4 cups
Sugar 1 tsp

Potato Cheese Foccacia

Method Of Preparation -

Boil 2 big potatoes until they are tender. Peel them and mash very fine. Set aside until it cools down a little.

Meanwhile proof the yeast in half a cup of warm water and sugar and set aside in a warm place.

In a mixing bowl or a stand mixer bowl, add the flour, mashed potato, knead the mashed potato into the flour.

Then add the yeast water, salt and thyme. Keep adding water and knead until a soft and sticky dough is formed (about 7-8 minutes).

Oil the dough and cover the bowl in a cling wrap and set aside in a warm place for rising.

After the dough is doubled, pat into a 10 inch circle 1/2 inch thick, cover and set aside for about 30-40 minutes.

Preheat the oven to 400 °F.

Peel the remaining potato, and using a mandoline slicer or a knife, make thin slices of potato and arrange them as a topping on the 10 inch circle dough. Sprinkle cheese uniformly on top.

Bake in the center rack for about 35 minutes or until the cheese turns a shade of golden brown.

Remove from the oven and let it cool for a few minutes before slicing.

Enjoy it with a bowl of soup or just marinara sauce.

Preparation Time 20 min + 2 hours resting time + 35 min Baking time
Makes 8 wedges
Posted by Harini R on Thursday, April 16, 2015


  1. I felt the same way when kneading the dough for potato bread. The dough was so soft and did not want to stop kneading :)

    Potato cheese foccacia looks yummy

  2. Oh wow what a amazing bread! Harini it looks mind blowing , one of the best focaccia!

  3. Suma Gandlur Says:
  4. It looks wonderful, harini.

  5. Unknown Says:
  6. oh that is breathtaking... am so loving your clicks, espescially the first one!! Bookmarking this..

  7. Srivalli Says:
  8. I have been wanting to bake focaccia for such a long time and here you come out with so many versions!..this looks fantastic Harini..

  9. I love those potato on the focaccia. Looks so inviting...

  10. Priya Says:
  11. Foccacia looks so so good.

  12. Srividhya Says:
  13. wow lot of foccacia recipe. great

  14. Nice variation with potato in the dough.

  15. Priya Suresh Says:
  16. Am in love with the beautiful crust, just an irresistible focaccia..

  17. Looks so delicious and beautifully baked..

  18. Pavani Says:
  19. Now that is one bread, my family would definitely LOVE. Potato inside and outside -- that is exactly what they want.. Bookmarked!!

  20. Love the crust of the foccacia, delicious.

  21. All the favorite ingredients in ti potato and cheese, looks fantastic!!!

  22. The texture of the focaccia is simply awesome! Beautiful bake :)

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