This Garlic Red Mashed Potato Focaccia is incredibly soft and moist thanks to some mashed potatoes right in the dough! If you’ve never had bread with potato in it, you’re in for a real treat! Sounds a little crazy I realize, but I don’t think you’ll be disappointed! I think my kids could have eaten the whole loaf in about 5 minutes if I let them! This focaccia is great with just a little butter or olive oil, or use it for sandwiches! It would also make a great pizza dough! The focaccia is ready in just a couple of hours so you can have delicious fresh bread anytime! Also a fun giveaway from Dreamfarm so read on for more details and to enter.
I went out to lunch a few weeks ago with some friends to an Italian restaurant and in the bread basket was an incredible bread that we couldn’t stop eating. Our waiter was quite friendly and chatty so we asked him about the bread. He said it was a homemade focaccia with red mashed potatoes inside. So guess what I’ve been baking since I went out to lunch that day?
The first thing you need are some red potatoes. You actually just need a couple of large red potatoes. I left the skin on but you can peel them if you’d like. I like the little red flecks in the bread. Chop your potatoes to speed up the boiling and cooking process. If you left the the potato skins on, be sure to chop the potatoes up into smaller pieces so you don’t get large chunks of skins in your bread. Boil the potatoes until tender.
While your potatoes are cooking, start preparing the rest of your dough and ingredients. To make your bread making a little easier, how about a fun giveaway from Dreamfarm? The nice folks at Dreamfarm sent me a few products to try out and they’re giving one lucky reader the same including a Smood, Garject, and Gripet. Fun names, huh? When they first arrived I was surprised how heavy the boxes were. All heavy-duty and stronger than they look. The boxes are all bright and cheery and instantly put me in a good mood as crazy as that may sound. Dreamfarm has some innovative and creative kitchen tools so check out their site if you haven’t already.
First up was the Gripet. Took me a little while to figure it out but there’s really not much to it. It grips onto notes, recipes, paper, etc. It’s magnetic so you can stick it on the fridge but it also comes with some adhesive so you could stick it on any flat surface such as a wall in your office or wherever you want to get organized. You can take out the paper you want without all the other papers coming out with it. Kind of cool, huh? It’s technically not a “toy” but I will add that it kept my children entertained for quite awhile. I put it on the side of my fridge to hold my recipe notes.
Next up, the Garject. It peels and presses garlic cloves. No need to peel the garlic cloves (which is great and saves time!), you just put the cloves in and press.
Then you open it up and it pushes the garlic peels out.
For the recipe I put my garlic and olive oil in the microwave for a little while to mellow out the garlic a little. You can also do this in a pan on the stovetop but so much quicker in the microwave. Meanwhile, place your yeast in the warm water and let it sit for about 5 minutes. It should start to bubble a bit.
By now your potatoes are probably done. Drain the water then mash them until smooth. I used the Smood to mash the potatoes up in no time. It would also be great for avocados, hard-boiled eggs, soft fruit, or anything you want to “smash”. At this point if you’re noticing large chunks of potato skin, get some kitchen scissors and chop the skin up a bit if you want.
So now you have your mashed potatoes, cooled oil/garlic, and active yeast. Finish up your dough and knead.
Place it in a large bowl that has been coated with a little olive oil. Turn the dough around to coat with oil, then cover the bowl and place in a dark warm place.
The dough should double in about an hour or so.
Punch the dough down and place on an oiled baking sheet. Form into a large circle, press with your fingers to form some indentations like focaccia if you’d like, then top with more olive oil and salt/pepper if desired. You could also top with other things such as thinly sliced onions.
Bake the bread until golden bread on the outside. Cool a little then slice and enjoy!
Would you like to win a set of the Dreamfarm products mentioned above?? Here’s your chance…
SNAPPY GOURMET – DREAMFARM GIVEAWAY:
(Check out my GIVEAWAY page regularly for more sweeps!)
***Contest has ended. Thanks for entering!
Prize package was supplied by Dreamfarm. I received the same package to test products. No other compensation was provided. All thoughts and opinions are my own.
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|Garlic Red Mashed Potato Focaccia|| || |
- 2 cups chopped red potatoes (unpeeled or peeled)
- 3 tablespoons olive oil, divided
- 5 garlic cloves, minced
- ¾ cup warm water
- 2¼ teaspoon (or 1 pkg) active dry yeast
- 4-5 cups all-purpose flour
- 1½ teaspoons salt
- olive oil
- freshly cracked pepper & salt
- Place chopped potatoes in small saucepan, cover with cold water and cover pan with lid. Place over high heat and bring to a boil. Remove lid, reduce heat to simmer, and cook about 8-10 minutes or until potatoes are soft. Drain water, and mash potatoes. Set aside.
- Meanwhile, place 2 tablespoons olive oil and minced garlic in small microwave safe bowl, cover slightly and cook on high in the microwave for about 30 seconds to 1 minute or until warm and fragrant. Set aside to cool.
- Place warm water in a small bowl and stir in yeast. Let sit about 5 minutes until foamy.
- In a large bowl whisk together 3 cups flour and 1½ teaspoons salt. Add oil/garlic and yeast mixture until just combined. Stir in mashed potatoes. Add more flour as needed to form soft dough.
- Place dough in flour coated surface and knead for a few minutes. Let dough rest for about 10-15 minutes then knead again for a few minutes. Add about 1 tablespoon of olive oil to large bowl. Turn dough in bowl to coat. Cover bowl, then place in dark warm place for about an hour or until doubled.
- Preheat oven to 350 degrees F. Place dough onto oiled baking sheet and form dough into a large circle. Coat top with additional olive oil and salt/pepper if desired. Bake about 35-45 minutes or until golden brown.
SNAPPY SUBSTITUTIONS: Instead of garlic, you can add other dry herbs/spices to the dough mixture (no need to cook).
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