This recipe is perfect to serve as a side with dinner, plain with a dab of butter or sliced in half for a sandwich. It has a very moist interior with a crispy, crunchy crust.
- 2 1/2 cups warm water
- 2 tablespoons olive oil plus more for drizzling, about 1/2 cup
- 2 teaspoons dry yeast
- 1# 11 ounces bread flour
- 8 ounces cooked, riced or grated potatoes, with skins on (about 2 russet potatoes)
- 1 ½ teaspoons salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chopped chives, plus batons for garnish
- In the bowl of a stand mixer fitted with the hook attachment, combine the water and yeast and let sit about five minutes to activate. Add the olive oil and whisk to combine.
- Add in the flour and mix on low until combined.
- Next, add the potatoes, salt, black pepper and chives and mix on medium to medium high speed until gluten forms (about 15 minutes). The dough will go from looking broken to smooth quickly so be sure to watch to ensure over mixing. The tell tale sign of readiness is when the dough starts to pull completely away from the sides of the bowl while being mixed.
- With wet hands, pull the dough out and create a smooth top. Place the dough in a well oiled bowl and cover to let rise.
- When the dough has doubled in size, heavily drizzle a 12″ round cast iron pan or sheet tray with olive oil. This will ensure the dough doesn’t stick, so don’t be shy.
- Place the dough into the pan and gently stretch to fill the pan completely. Be gentle as to not lose the air you’ve added from the rising process. Let the dough rest another 30-45 minutes until fluffy.
- While the dough rests preheat the oven to 375F. In a small bowl mix 1/2 cup of warm water with 3 tablespoons of salt and stir until the salt is dissolved.
- Once the dough is fluffy, make pock marks in the dough using your first 3 fingers. Be sure to press all the way to the bottom of the pan, creating an impressive mark. Sprinkle the entire dough with salt water, filling the holes. Garnish with the chive batons.
- Bake for 30-40 minutes until deeply golden brown.
- Remove from the oven and immediately remove the focaccia from the pan and place onto a wire rack to cool. Brush with more olive oil to coat.
- Let cool about 20 minutes and slice to serve.
The key to this dough is to mix it just right – too soon and you won’t have enough structure but too late the dough will be too soft to handle. As soon as the dough pulls away from the sides of the bowl, you know it’s ready!
Keywords: bread, focaccia, potato, Irish recipe, St. Patrick's Day, yeast dough, potato dough, olive oil, olive oil bread, crunchy, moist