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. Usha Rao Says:
  2. 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

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

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

  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. Foccacia looks so so good.

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

  13. Nice variation with potato in the dough.

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

  16. Looks so delicious and beautifully baked..

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

  19. sneha datar Says:
  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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