Leftover Mashed Potato Focaccia ~
This easy Italian flatbread is simple to make and a great way to repurpose leftover mashed potatoes!
One of the best things about Thanksgiving weekend is the leftovers. In years past, I’ve turned leftovers into entirely new dishes such as Leftover Stuffing Frittata, Leftover Mac and Cheese Soup, and Leftover Mashed Potato Soup. This year, I’ve got just enough mashed potatoes left to make this savory yeast bread.
Potato Focaccia Recipe
I like this bread because it’s soft and chewy and so satisfying. Full disclosure: I can make an entire meal out of bread and butter. #ieatcarbs
Potato focaccia is an easy to make yeast bread. All you need are 5 pantry staple ingredients and a cup of mashed potatoes. It’s also easy to customize with various toppings such as sliced olives, sun-dried tomatoes, red onions, fresh herbs, or Parmesan cheese. I opted to keep it simple this time with just a sprinkling of salt and a touch of fresh rosemary.
Ingredients for Leftover Mashed Potato Focaccia
You will need:
- 2 cups warm water
- 1 tablespoon active dry yeast, about 1 1/2 packets
- 5 1/2 cups all-purpose flour
- 1 cup leftover mashed potatoes
- 2 1/4 teaspoons salt, divided
- 2 tablespoons + 1 teaspoon olive oil, divided
Ingredient Notes
- Warm Water – Water that is warm to the touch is best for activating dry yeast.
- Active Dry Yeast – If you are using yeast that comes in little packets, you will need approximately 1 1/2 packets.
- All-Purpose Flour – You can also use one-half all-purpose and one-half bread flour.
- Leftover Mashed Potatoes – For a soft texture, creamy potatoes work best. If your mashed potatoes have a little chunkiness to them, simply mash them to get them mostly smooth.
Equipment Needed
- Stand Mixer – Technically, you could knead the dough by hand but unless you’re looking for a serious arm workout, a stand mixer with paddle and dough hook attachments in the way to go.
- Bowls – One small bowl for proofing the yeast and one large for the dough to sit in while it rises.
- Kitchen Towel – A damp towel is used to trap the humidity and keep the dough from drying out as it rises.
- Plastic Wrap – A feather-light covering for when the dough is rising a second time on the baking sheet.
- Baking Sheet – For the second rise and baking the bread.
How to Make Leftover Mashed Potato Focaccia
STEP ONE: In a small bowl, combine the warm water and yeast. Set aside for 10 minutes, until foamy.
STEP TWO: Into the bowl of a stand mixer with a paddle attachment, add the flour mashed potatoes, and 2 teaspoons salt. Mix on low for 1 minute to combine.
STEP THREE: With the mixer running on low, pour in the water with yeast. Continue mixing for 1 minute, until the dough starts to come together. Switch to the dough hook attachment. Knead on low speed until the dough is smooth and elastic, about 3 minutes. It will also be sticky; this is normal.
STEP FOUR: Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a smooth ball then lightly press it into the bowl, coating the bottom side with olive oil. Turn the dough over to coat the other side. Cover with a damp kitchen towel. Set aside for 1 hour to rise.
STEP FIVE: Grease a baking sheet with 1 tablespoon of olive oil. Press the dough down then spread it onto the prepared baking sheet. If your dough is springy and won’t stretch to cover the pan, let it rest for a few minutes then continue stretching. Cover loosely with plastic wrap and let rise for an additional 1 hour.
STEP SIX: Move a rack to the bottom third of the oven. Preheat the oven to 425°F.
STEP SEVEN: Using your finger, gently press the dough all over making small indentations, or “dimples”. Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. If you are including additional optional toppings, add them now.
STEP EIGHT: Bake for 20 minutes, until golden brown. Let the focaccia cool for 10 minutes then slice and serve warm.
More Bread Recipes You’ll Love!
- Cranberry Banana Bread
- Vegan Irish Stout Brown Bread
- Rosemary Parmesan Focaccia Bread
- Vegan Classic Style Banana Bread
- Cranberry Scones
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Leftover Mashed Potato Focaccia
Ingredients
- 2 cups warm water
- 1 tablespoon active dry yeast about 1 1/2 packets
- 5 1/2 cups all-purpose flour
- 1 cup leftover mashed potatoes
- 2 1/4 teaspoons salt divided
- 2 tablespoons + 1 teaspoon olive oil divided
Instructions
- In a small bowl, combine the warm water and yeast. Set aside for 10 minutes, until foamy.
- Into the bowl of a stand mixer with a paddle attachment, add the flour mashed potatoes, and 2 teaspoons salt. Mix on low for 1 minute to combine.
- With the mixer running on low, pour in the water with yeast. Continue mixing for 1 minute, until the dough starts to come together. Switch to the dough hook attachment. Knead on low speed until the dough is smooth and elastic, about 3 miinutes. It will also be sticky; this is normal.
- Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a smooth ball then lightly press it into the bowl, coating the bottom side with olive oil. Turn the dough over to coat the other side. Cover with a damp kitchen towel. Set aside for 1 hour to rise.
- Grease a baking sheet with 1 tablespoon of olive oil. Press the dough down then spread it onto the prepared baking sheet. If your dough is springy and won’t stretch to cover the pan, let it rest for a few minutes then continue stretching. Cover loosely with plastic wrap and let rise for an additional 1 hour.
- Move a rack to the bottom third of the oven. Preheat the oven to 425°F.
- Using your finger, gently press the dough all over making small indentations, or “dimples”. Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. If you are including additional optional toppings, add them now.
- Bake for 20 minutes, until golden brown. Let the focaccia cool for 10 minutes then slice and serve warm.
Jenn
What a creative way to use leftover! Thanks for the recipe !