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.


Potato Pizza


If there is a “traditional” Potato Pizza I think it features Yukon Gold potatoes and rosemary. Some versions include onion. Some will peel and/or pre-cook the potatoes, others do not. More than one recipe on the internet utilizes ranch dressing.. which, whatever. For dinner last night I wanted to target “simple, unfussy, and what I imagine […]

Rosemary Focaccia

by A.J. Coltrane

Another focaccia. I was happy with the crumb on this one.

The recipe:


600 g King Arthur bread Flour

480g water (80% hydration)

15g salt (2.5%)

1.5 tsp instant yeast

1/2 cup total olive oil warmed in a skillet with rosemary. Let the oil cool. Strain out the fried rosemary. […]

Beranbaum — The Bread Bible. Rosemary Focaccia Sheet

by A.J. Coltrane

Rose Levy Beranbaum’s Rosemary Focaccia Sheet from The Bread Bible. To quote:

This intriguing dough presents an apparent contradiction: it is incredibly light yet moist and satisfyingly chewy. Consider the percentage of water in this dough! In relation to the flour, it has 113.5 percent water, making it the highest percentage of […]

Baked Potato Bread

by A.J. Coltrane

I thought it would be fun to try combining instant mashed potato into a bread, inspired by this Onion-Potato Focaccia. The catch was, I had two hours from the initial mixing until the bread needed to be out of the oven. Two hours isn’t remotely enough time to naturally develop flavors in […]

Some Assorted Baking Output


The weather has cooled and that means the kitchen is cooler too. I’m way more inclined to bake stuff when it’s not a million degrees in the kitchen.

Recent Stuff:

Epi breads on October 28:

To the left is a potato foccacia, similar to this 2011 recipe. What’s interesting to me is that […]