Onion-Potato Focaccia

by Coltrane

Or Potato-Onion Focaccia, or Potato Focaccia with Onion.  It’s a focaccia bread with yukon gold potato inside and onions on top.  An oniony olive oil is both inside of and on top of the bread.

The recipe below probably started life in a slightly different form at The Wednesday Chef.  Her recipe features tomatoes.

The Ingredients

1 Medium Yukon Gold Potato

2 Cups All-Purpose Flour

1 Teaspoon Instant Yeast (or 1.25 tsp “active” yeast)

Pinch of Sugar (or a few drops of honey)

1/2 Tablespoon Kosher Salt

2/3 Cup Warm Water (not “hot”)

1/4 Cup Extra Virgin Olive Oil

1/2 Medium Onion (The quantity is very flexible.  Do what you like.  If you cook up more than the focaccia needs there’s always the refrigerator for the extra.)  I usually use a sweet onion, but red onion and spring onions work too.


1.  Bring a pot of salted water to a boil.  Boil the potato until tender, about 20 minutes.  Slightly undercooked is ok.  When the potato is cool enough to handle, peel and break it up into marble-sized pieces.

2.  While the potato is boiling:  Slice the onion into pieces about 1/2″ long.  Heat a pan over medium-low heat, add the olive oil, and saute the onion until it softens.  Remove pan from the heat and let cool.  (More olive oil than necessary is used here.  This step infuses the olive oil with the onion flavor.)

3.  In a mixing bowl combine the yeast, sugar or honey, and water.  Let stand 5 minutes.

4.  Add to the bowl the flour, salt, potato, and about half of the oil from the pan of onions.  Knead until the dough comes together, about 5-7 minutes.  The dough should be tacky but not sticky.  (I knead the dough right in the bowl, it’s one fewer thing to clean.)  Add a light coating of oil to the dough and the bowl.  Cover the bowl with plastic wrap and let rest one hour.

5.  Line a baking pan with parchment paper (mine’s about 12 x 8 x 2).   Place the dough into the middle of the parchment and pull the dough to fit the pan.  If the dough resists the stretching, wait 5 minutes and stretch again.  It’s not critical that the dough goes all the way to the edges, it will expand during the 2nd rise.   Cover the dough with plastic wrap and let rest one hour.

6.  Preheat oven to 425 degrees.  Remove the plastic wrap from the focaccia.  Dimple the focaccia with your fingers.  Spread the remaining olive oil over the top of the dough.

7.  Bake for 20 minutes.  At the 20 minute mark add as many onions as you like.  Rotate the pan and bake another 20 minutes.  (This will be 40 minutes of baking total.)

8.  Let cool 20 minutes in the pan.


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