We recently spent a wonderful week in Puglia with family. I always say that if we didn’t own our property in Umbria, that I’d love to live in Puglia. I love everything about this unique region, including the cuisine, the landscapes, and the people. Potatoes are a popular ingredient in Pugliese cuisine, used in pasta, seafood dishes, and more commonly in a variety of bread recipes.
One of my favorite focaccia that I enjoyed in Puglia was a simple focaccia flavored with potatoes. Mashed potatoes are used in the dough itself, which creates a very tender crumb. Fried diced potato is used on the topping along with extra virgin olive oil and fresh rosemary.
This focaccia can be enjoyed on its own as a snack and goes really well with a bowl of soup on a cold winter day. I often cut my focaccia into squares and freeze some to enjoy later. Once fully thawed, the focaccia is delicious lightly rewarmed in the oven in aluminum foil.
For The Focaccia:
- 5 1/2 Cups All-purpose Flour
- 1 Medium Potato, Peeled, Boiled & Mashed
- 1 1/2 Tablespoons Rapid Rise Yeast
- 1 Teaspoon Sea Salt
- 2 Tablespoons Olive Oil
- Luke Warm Water
- 2 Medium Potatoes, Peeled & Cut Into Eight Pieces
- Coarse Sea Salt
- Extra Virgin Olive Oil
- 2 Teaspoons Finely Chopped Fresh Rosemary
- 1/2 Cup Finely Diced Pancetta
- In a large bowl mix together the flour, yeast, potatoes, oil, and salt, then add just enough warm water to create a workable dough.
- Dump the dough onto a lightly floured surface and knead for 5 to 7 minutes, or until smooth and shiny.
- Place the dough into a lightly oiled bowl and cover with plastic wrap.
- Place the bowl in a warm spot in the kitchen, and let rise until doubled in size, about 1 hour.
- While the dough is rising, place the potatoes used in the topping in a pot of lightly salted water and boil until fork tender.
- Cool, and cut into 1/2-inch dice.
- Fry the pancetta over medium heat until crispy, then drain on a paper towel covered plate.
- Toss the potatoes with two teaspoons olive oil.
- Preheat oven to 450 degrees F.
- Lightly oil a 13 x 9-inch baking sheet and press the dough in to fit.
- Press your fingertips over the top of the dough to create dimples.
- Spread the diced potatoes and pancetta evenly over the top of the focaccia, then sprinkle liberally with sea salt and rosemary.
- Drizzle with olive oil, let rest for 20 minutes, then bake until golden brown, about 20 to 25 minutes.
- Cool to room temperature before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 232mgCarbohydrates: 54gFiber: 3gSugar: 1gProtein: 8g