Very, very fluffy focaccia

Very, very fluffy focaccia

I had the idea of ​​preparing a focaccia without kneading. Indeed, since the beginning of the confinement, I went back to bread dough without kneading. The sun and the desire to have aperitifs had put me on the path to focaccia.
So I started to study the recipes that were being made, in order to find the one that would be perfect. I was quickly disenchanted. Either we find simple and quick recipes, but the result of which I only half liked. Either we have recipes that seemed to give an excellent result, but on the other hand really very restrictive in the way of doing it. If I choose a method without kneading, it’s not to take my head, to make folds every 30 minutes for 4 hours.
Might as well use the robot at that time.

I was there…
And then, it’s while I’m walking on Instagram (You have to go for a walk somewhere!) that I came across the recipe that seemed ideal to me. It is true that it requires kneading, but its realization is very simple, and above all, the result is perfect.
His secret, the use of potatoes in the dough. It’s a way of doing things that comes from Puglia, the pugliese focaccia. How soft!

I had already tried a very personal and very soft sweet potato version. Finally, I was not so far from the version that I propose to you today.

So, yes, you will ideally need a robot to do the kneading. But today, I still have the impression that we are quite well equipped. It’s really very simple. I promise you you won’t want another focaccia after this one.
Served with charcuterie, prosecco, it’s a treat.
Can’t wait for the sun and the heat to come back to do it very often…

Very, very fluffy focaccia:

150g potatoes (2)
400g T45 flour
50g olive oil
1 tsp salt
215ml water
2 level tsp dehydrated baker’s yeast
olives, salt, parmesan, oregano…

Wash, then prick the potatoes to cook them in the microwave, for about 5/6 minutes in a salad bowl covered with film.
Let cool.

In the bowl of the robot, put the flour, olive oil and salt.
Mix with the foil for a few minutes at slow speed.

Mix the very slightly lukewarm water and the yeast. To mix together.

Peel and mash the potatoes with a fork.
Add them to the robot.
Also add water and yeast.
Put on the kneading tool and run on high speed for about 6 minutes.

Put the dough on the floured work surface and make a few flaps in the dough so as to have a ball.

Put olive oil in a dish of about 22 X 29 cm.
Spread the dough inside with your fingertips. Film and leave to rise at room temperature for 3 to 4 hours.

Very soft focaccia with potato, Focaccia pugliese

After this time, preheat the oven to 180°C.

Pour a good drizzle of olive oil on the focaccia which must be well puffed up.
Then push your fingers into the dough to make hollows.
Sprinkle freshly grated parmesan, fleur de sel, olives and fresh oregano on top…
Cook for about 25 minutes.

When it comes out of the oven, cover it with a cloth to keep it soft.

Very soft focaccia for the aperitif

To finish: you can put whatever you want on it. Cherry tomatoes, onions, rosemary, sage, pecorino…
With charcuterie and salad it is also a very good meal.


The larger your dish/plate, the less thick and faster the focaccia will cook.


You can also boil the potatoes in water.


I used my Kitchenaid. You can adapt to your robot.

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