Easy Potato Flake Sourdough Focaccia

Potato flake sourdough focaccia is one of the easiest breads to make and is perfect for using in variety of ways. It’s great all by its self, dipped into a sauce, or sliced for a sandwich.

Leave focaccia as it is, or customize it with different toppings. Some favorite toppings are olives, sun-dried tomatoes, onions, cheese, or even fruits like grapes, depending on your preferences.

If you have never had focaccia, it has a unique texture. It’s soft and chewy on the inside, with a slightly crispy crust on the outside. This texture is achieved through a combination of high hydration in the dough and the olive oil used both in the dough and on the surface.

If you are new to making homemade bread, this might be the perfect recipe for you to try! At lot of times making bread from scratch can seem daunting or intimidating. However, focaccia is relatively easy to make compared to other types of bread. It doesn’t require complex shaping, fancy techniques, or special equipment!

Why make potato flake sourdough focaccia instead of yeast focaccia?

If you are new here, you might wonder what’s the point of using a potato flake starter instead of commercial yeast in focaccia bread? I’m here to tell you that using a potato flake starter offers several advantages. Here are a few:

1. Flavor: The starter’s fermentation adds complex flavors to the bread that commercial yeast does not.
2. Digestibility: The fermentation process in sourdough also breaks down gluten and phytic acid, potentially making the bread easier to digest for some people who are sensitive to these components. This can result in a bread that is gentler on the digestive system compared to bread made with commercial yeast.
3. Health benefits: Researchers have associated sourdough fermentation with potential health benefits, such as improved blood sugar control and enhanced nutrient absorption. While these benefits may vary depending on factors such as fermentation time and flour type, some people choose sourdough for its possible health advantages.
4. Longer shelf life: Sourdough bread tends to have a longer shelf life compared to bread made with commercial yeast. This is a result of the acids produced during fermentation, which act as natural preservatives.

If you are curious about making your own starter, I have another post that will tell you all about how to make one!

If you want a potato flake starter, but don’t want to make it yourself, check out my etsy listing where I sell portions of my live potato flake starter!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

TOOLS YOU WILL NEED:

Stand mixer

Measuring cups and spoons

2 – 9″ round cake pans, you could also us a 9×13 rectangle dish

Dough Scraper and cutter

Ingredients:

Dough:

Bread Flour: Using a bread flour provides the structure and texture of the bread. Bread flour has a higher protein content than all-purpose flour, which helps create a chewy and airy texture in the finished focaccia.

Warm water: Water hydrates the flour and contributes to the moisture content of the bread, helping to create a soft and tender crumb. Don’t use hot water because this could kill the natural yeast in your starter.

Active potato flake starter: This is a leavening agent that causes the dough to rise by fermenting the sugars in the flour, producing carbon dioxide gas. This creates air pockets in the dough, resulting in a light and airy texture in the finished focaccia.

Olive oil: Olive oil is a key ingredient in focaccia, both in the dough and as a topping. It adds richness and flavor to the bread and helps create a tender crumb. Drizzling olive oil on top of the dough before baking helps create a crispy crust and adds flavor.

Salt: Salt not only adds flavor to the focaccia but also helps strengthen the gluten in the dough, resulting in a better texture. It also regulates the fermentation process by slowing down fermentation, which helps develop the flavor of the bread.

Toppings:

Olive oil, coarse sea salt, and rosemary: While traditional focaccia is often simply flavored with olive oil, salt, and herbs like rosemary, other toppings can be added for extra flavor and texture. Common toppings include garlic, olives, cherry tomatoes, onions, cheese, and various herbs and spices.

How to make potato flake sourdough focaccia bread:

Instructions:

Feed your starter:

About 8 hours before you want to mix your dough. Make sure to feed your starter 1 cup of warm water, 3/4 cup of sugar, and 3 tablespoons of instant potato flakes. Allow it to feed and become nice and active before mixing up your dough.

Mix the Dough:

In the bowl of your stand mixer, combine the flour, salt, active potato flake starter, warm warmer. and olive oil.

Knead the Dough:

Using your dough hook attachment, knead the dough for about 5 minutes on low. Dough should be smooth and slightly tacky. You can also do this by hand. If doing it by hand, knead for about 10 minutes.

First Rise:

Place into an oiled bowl and lightly drizzle the the top with about 1 Tbsp of olive oil. Cover with plastic wrap to prevent it from drying out. Allow to rise in a warm place for about 8 hours, or until double in size. This could take up to 15 hours or more depending on the temperature of your home.

Prepare the Pans:

Drizzle about 1 tablespoon of olive oil onto each of the 9 inch round pans and spread it evenly. Divide the dough, but handle the dough gently, trying NOT to deflate all of the air bubbles. Transfer each half of the risen dough onto the prepared baking pans and gently press it out to fit the pan using your fingers to gently dimple as your stretch the dough into the pans. If the dough resists, let it rest for a few minutes to relax the gluten, then try again.

Second Rise:

Cover the dough with plastic wrap and let it rise again for about 6-8 hours or until double in size again.

Add Toppings:

Preheat your oven to 400 degrees. Once the dough has risen for the second time, drizzle some more olive oil over the top, sprinkle with sea salt and add rosemary. Gently use your fingers to make dimples all over the surface trying not to pop any of the larger bubbles. You can get creative and add any other toppings of your choice!

Bake:

Place the pans in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.

Cool and Serve:

Allow the focaccia to stay in the pans for about 10 minutes and then use a spatula to gently remove from the pans. They should not stick if it was oiled well. Place the focaccia on a wire rack for it to cool slightly before slicing and serving.

How to store my potato flake sourdough focaccia bread?

Homemade focaccia bread is best enjoyed fresh on the day it’s made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Simply reheat slices in the oven or toaster oven for a few minutes to bring back the fresh taste!

If you don’t want to eat it all at once, or want to make it ahead of time, you can freeze your focaccia bread. Wrap the baked and cooled focaccia in plastic wrap and place into a plastic zip bag for optimal freshness.

For best results, store your homemade focaccia for up to 3 months. When you are ready to enjoy, thaw in the refrigerator or at room temperature. Reheat in the oven until warm. Wrap in foil if you are worried about it burning or getting too dark.

Tips on making the best potato flake sourdough focaccia:

Use a good olive oil: Focaccia is all about the flavor of olive oil. Choose a high-quality, extra virgin olive oil for the best taste.

Let the dough rise properly: Focaccia dough needs time to rise to develop its flavor and texture. Let it rise in a warm, draft-free place until it doubles in size. Don’t rush into the baking step before the dough is ready!

Use a well-oiled pan: Focaccia is baked in a shallow pan or baking sheet. Make sure to generously oil the pan to prevent sticking and to help create a crispy bottom crust.

Don’t over-bake: Keep an eye on your focaccia while it’s in the oven, as it can quickly go from perfectly golden to overdone. Remove it from the oven as soon as it’s golden brown on top and sounds hollow when tapped on the bottom.

Let it cool slightly before slicing: Allow the focaccia to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to slice without squishing it.

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Potato Flake Sourdough Focaccia

Potato flake sourdough focaccia is one of the easiest breads to make and is perfect for using in variety of ways. It’s great all by it’s self, dipped into a sauce, or sliced for a sandwich.

Print Recipe Pin Recipe

Servings 2 9″ round loaves

Equipment

• Stand Mixer
• measuring cups and spoons
• 2 – 9″ round cake pans, you could also us a 9×13 rectangle dish
• Dough Scraper and cutter

Ingredients

  

Dough:

• 1 ¼ cups warm water
• ¾ cup starter
• 1 tsp salt
• 4 cups bread flour Add more if the dough is too sticky
• 1 Tablespoon olive oil plus additional for greasing

Topping:

• 4 tablespoons olive oil
• 2 tsp coarse kosher salt
• 2 teaspoons of dried rosemary optional, could also use fresh

Instructions

 

• About 8 hours before you want to mix your dough. Make sure to feed your starter 1 cup of warm water, 3/4 cup of sugar, and 3 tablespoons of instant potato flakes. Allow it to feed and become nice and active before mixing up your dough.
• In the bowl of your stand mixer, combine the flour, salt, active potato flake starter, warm warmer. and olive oil. .
• Using your dough hook attachment, knead the dough for about 5 minutes on low. Dough should be smooth and slightly tacky. You can also do this by hand. If doing it by hand, knead for about 10 minutes.
• Place into an oiled bowl and lightly drizzle the the top with about 1 Tbsp of olive oil. Cover with plastic wrap to prevent it from drying out. Allow to rise in a warm place for about 8 hours, or until double in size. This could take up to 15 hours or more depending on the temperature of your home.
• Drizzle about 1 tablespoon of olive oil onto each of the 9 inch round pans and spread it evenly. Divide the dough, but handle the dough gently, trying to deflate all of the air bubbles. Transfer each half of the risen dough onto the prepared baking pans and gently press it out to fit the pan using your fingers to gently dimple as your stretch the dough into the pans. If the dough resists, let it rest for a few minutes to relax the gluten, then try again.
• Cover the dough with plastic wrap and let it rise again for about 6-8 hours or until double in size again.
• Preheat your oven to 400 degrees. Once the dough has risen for the second time, drizzle some more olive oil over the top, sprinkle with sea salt and add rosemary. Gently use your fingers to make dimples all over the surface trying not to pop any of the larger bubbles. You can get creative and add any other toppings of your choice!
• Place the pans in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
• Allow the focaccia to stay in the pans for about 10 minutes and then use a spatula to gently remove from the pans. They should not stick if it was oiled well. Place the focaccia on a wire rack for it to cool slightly before slicing and serving.