I’m so happy to share this Soft Potato Focaccia Bread recipe with you! This bread is soft, fluffy, and packed with flavor from tender potatoes, olive oil, and fresh rosemary. The zucchini and cheese version adds a savory twist that’s perfect for any meal. It is easy to make and ideal for sharing with family or friends.
Level: Easy
Total Time: about 2 hours 35 minutes
Prep Time: about 15 minutes
Cook Time: about 20 minutes
Yield: 3 small focaccia
Course: Main Dish
Cuisine: Italian
I still remember the first time I made this potato focaccia at home, and how soft and flavorful it turned out. The addition of cooked potatoes makes the dough extra tender while keeping it light and fluffy.
This recipe is simple enough for beginners and flexible enough to try different toppings. You can make a classic rosemary and rock salt version or a zucchini and cheese version for extra indulgence.
It is a perfect bread for weeknight dinners, appetizers, or even sandwiches. The aroma while baking will fill your kitchen and make everyone eager to taste it.
How to Make Soft Potato Focaccia Bread
This focaccia combines soft, potato-enriched dough with fresh herbs and optional cheese, creating a comforting and flavorful bread. Here’s how it comes together:
• Boil and mash potatoes for a soft base
• Mix potatoes with flour, yeast, honey, and salt to form dough
• Knead the dough until smooth and elastic
• Let the dough rise until doubled in size
• Shape dough into pans and add toppings like rosemary or zucchini and cheese
• Bake until golden and fragrant
It is a simple, hands-on bread recipe that fills your home with a wonderful aroma and is very satisfying to make.
Ingredients
Focaccia Dough:
• 1 medium potato (Russet or Yukon gold) (about 150 grams / 5¼ ounces)
• 2¼ cups + 1 tablespoon all-purpose flour (about 290 grams)
• 1½ teaspoons active dry yeast
• ½ teaspoon honey
• 1 teaspoon salt
• 1½ tablespoons olive oil
• ½ cup + 3 tablespoons lukewarm water (about 165 grams)
Rosemary Topping:
• 2–3 sprigs fresh rosemary leaves
• 2–3 pinches rock salt
• 2–3 tablespoons olive oil
Zucchini & Cheese Focaccia (optional):
• 1 small zucchini, shredded
• ½ cup firm mozzarella, shredded
• ½ teaspoon oregano
• 1 pinch salt
• 1 tablespoon olive oil
Directions
- Prepare the Potato:
- Boil the unpeeled potato until tender.
- Drain, remove the skin, and mash thoroughly or use a potato ricer.
- Let the mashed potato cool to warm temperature.
- Make the Dough:
- In a stand mixer bowl, combine flour, yeast, honey, and salt (keep salt away from yeast).
- Add the mashed potato and start kneading on low speed.
- Incorporate Oil and Water:
- Pour in olive oil while kneading.
- Slowly add lukewarm water in a steady stream, continue kneading for 3–4 minutes until dough is smooth and starts pulling away from the bowl.
- First Rise:
- Transfer dough to a lightly floured surface and shape into a ball.
- Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm draft-free spot for about 2 hours or until doubled in size.
- Shape the Focaccia:
- Preheat oven to 400F (200C) and lightly oil your baking pans.
- Divide dough into portions (2–3 circles) and place in prepared pans.
- Press fingertips into dough to make small indentations.
- Add Toppings:
- For rosemary focaccia, sprinkle with rosemary leaves, rock salt, and drizzle olive oil.
- For zucchini & cheese focaccia, top with shredded zucchini, oregano, salt, then shredded cheese and a drizzle of olive oil.
- Bake:
- Bake for about 20 minutes until the dough is cooked through and golden brown.
- Serve warm and enjoy.
Process Details
• Cooking the Potato: Boiling until tender ensures the dough stays soft and adds natural moisture.
• Kneading the Dough: Proper kneading develops elasticity, giving the bread structure and light texture.
• Rising the Dough: Allowing the dough to double in size ensures a fluffy, airy focaccia.
• Topping Choices: Rosemary gives a classic Italian flavor, while zucchini and cheese add a rich, savory layer.
• Baking: A moderate oven temperature ensures the bread cooks through without burning the top.
Tips for Success
• Use medium starchy potatoes like Russet or Yukon gold for the softest dough.
• If dough feels stiff, add a splash of water to soften it.
• For zucchini topping, squeeze out excess liquid to prevent soggy focaccia.
• Dough can be made the night before; refrigerate and let sit 30 minutes before baking.
• You can also knead the dough by hand for 5–7 minutes if you don’t have a mixer.
• Make sure the potato is cooled to warm, not hot, before mixing with yeast.
Serving Ideas
• Serve warm with a hearty stew or soup.
• Slice for sandwiches with your favorite fillings.
• Pair with grilled vegetables or a cheese platter.
• Enjoy as an appetizer with olive oil for dipping.
Storage & Freezing
• Refrigerator: Store cooled focaccia in an airtight container for 2 days.
• Freezing Dough: Freeze after the first rise for up to 6 months. Thaw in the fridge, then bring to room temperature 30 minutes before baking.
• Reheating: Warm in the oven or microwave gently. Adding a little water when reheating keeps it soft.
Nutrition Info (Approximate per Serving)
• Calories: ~655
• Protein: ~19g
• Carbohydrates: ~86g
• Fat: ~27g
• Fiber: ~6g
• Sodium: ~1179mg
• Sugar: ~2g
This Soft Potato Focaccia Bread is tender, flavorful, and perfect for sharing. Whether you make the classic rosemary version or the zucchini and cheese variation, it delivers a warm, comforting bite every time.
I hope you enjoy baking and tasting this bread as much as I do. Once you try it, it will quickly become a favorite for meals and snacks alike.
