Focaccia di Patate

I'd like to tell you that I spent the past week elbow-deep in dough, slaving away at the oven for your sakes, but in reality I spent most nights after work watching The Best of Youth. It started out slow, but my God, by the end I was a hot mess of heaving sobs and heartache. You know when you want to jump right into the television set and hug someone that that thing you're watching is good, good cinema indeed.

So it's actually kind of ironic that this week turned out also to be the week I finally figured out that darn focaccia I kept going on about after I got back from Europe. Yes! It took me four tries and close to a month, but I finally got it. Victory has never tasted so sweet. Or, actually, salty and pliant and herby and mmmm.

Turns out that most of my problems with the three previous focaccie I made had to do with the amount of fresh yeast I was using. A little research into other people's potato breads and some choice advice from the Internet (thank you!) got me on the right path. I rejiggered the yeast and the temperature of the oven and suddenly everything starting falling into place.

Oh, and I found Italian oregano. Well, really, Sicilian oregano (those are two different things, wink wink). At a grocery store in the Hudson River Valley. Weird, right? Only that I've also seen that exact package at Dean & Deluca in the city, so keep your eyes peeled, city folks. Herb nirvana is at your fingertips. The oregano, instead of being stripped from its stalks and packaged in little pots and sachets, is gathered and packaged into large plastic sacks, so you can strip the leaves and buds yourself and your oregano isn't turned to dust by someone else's fingers. This oregano is incredibly fragrant and worth seeking out. Hop to it!

This might be one of the easiest yeast doughs you'll ever make. And it's so quick that you can start the dough after getting home from work and eat focaccia for dinner that same night. Bliss, I tell you. Make a big salad or a pot of braised vegetables to round out your meal and you'll have contented eaters all around. I suppose you could also make this for a dinner party and cut it into wedges to serve as an aperitif, but it feels so nicely rustic and humble that I kind of prefer it just hacked into pieces at the cozy dinner table.

There's an agreeable chewiness to the damp crumb from the potato, which also gives the focaccia a delicious sweetness and heft. Sweet, juicy tomatoes explode gently here and there, and unexpected crystals of salt provide a welcome flavor and textural balance. Oh, it's just so good. I hope you think so too.

Potato Focaccia
Makes one 8-inch focaccia

1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 teaspoon fresh yeast
A pinch of sugar
1 1/2 teaspoons salt, plus more for salting water
2/3 cup warm water
3 tablespoons extra-virgin olive oil
1/2 pint of cherry or grape tomatoes, sliced crosswise
1 to 2 teaspoons dried oregano
Coarse sea salt

1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.

2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.

3. Pour the flour into the yeast water and stir with a fork, then add the mashed potato and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.

4. Cut a piece of parchment paper to fit the bottom of an 8-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the tomato halves, distributing them evenly. Sprinkle the oregano and a large pinch of coarse salt over the tomatoes, drizzle with the remaining tablespoon of olive oil, and let it rest for another hour.

5. While the focaccia is resting, preheat the oven to 425 degrees. Place the cake pan in the oven and bake for 40 minutes, rotating the pan halfway through. Let cool on a rack for 20 minutes before removing the focaccia from the pan.

Comments

[deb]

Go you for getting it right! I cannot wait to try this.

[Ellen]

Mmmmm...same here...

[Protagitron]

Ah, the Best of Youth turned me into emotional Jell-O. The one scene where the mom breaks down and throws Matteo's books to the ground? I had to stop the movie because I was crying so hard. However, the ending was ruined for me for a very shallow reason: the hideous knitwear a certain character wears in an important scene makes a reappearance.

[Marc]

This looks fantastic. Your photos are wonderful.

[Liana]

I'm on a major bread-making kick, but I've yet to do a potato dough. This will be the one, with good spicy oregano from last summer's garden. Thanks for doing the hard part for us!

[Mary]

This looks beautiful, I can't wait to try it. FYI, Italian oregano sounds a lot like the Greek oregano I use (another source is Titan in Queens). Yes, I agree that it makes a huge difference in the outcome of the dish - try it crumbled over feta with a drizzle of olive oil.

[CC]

am I just not awake yet? Do you say how much flour to use (at least to start) for the dough?

[Angela]

Wow, this looks amazing. I don't have fresh yeast handy so I've found the preportion of fresh yeast to instant yeast but the measurement of fresh yeast is always in n-ths of a cake. Do you what's the caked equivalent of one tsp of fresh yeast? Thanks!

[Kim]

Oh My God. Is there anything more gorgeous-looking? I want to grab a slice right this minute. I have sent this recipe to several girlfriends - and we're all salivating together. Thank you for this. Can't wait to make it.

[Lydia]

This one's going on my short list of breads to make soon -- it looks so delicious. Thanks for sharing the recipe.

[RA]

Yay, I'm glad to see that you figured out the recipe! It looks YUM.

[Christina]

This looks amazing; I cannot wait to make it. It looks like it will brighten up these cold, dreary NY days!

[Jade]

This looks so delicious! Definitely on my list this week - I live in the Hudson Valley; if you don't mind revealing, where did you get the oregano? Thanks!

[amanda]

the golden dough and crusted tomatoes look wonderful. I've never tried this type of bread yet, but I'm slowly working up the courage.

[Jennifer]

This looks wonderful! Yum!

[Melissa]

Gorgeous! I've been sitting on the edge of my seat for this one. It looks well worth the wait :)

[Jennifer Montezuma de Carvalho]

Dear Luisa

thank you for this recipe it looks delicious! would it be possible to substitute fresh yeast for dry yeast? Forgive me I hae NEVER made any bread before apart from Irish wheaten and it doesnt have yeast! thank you Jennifer

[Cal]

The Best of Youth, Cinema Paridiso and The Postman are my all time Italian favorites!

[Ralph Rogers]

Am I hallucinating or do the photos show cheese on top when the recipe doesn't mention cheese?

[Andrea]

Oh, I love Best of Youth. Such a great film!

And this foccaccia looks amazing! I have to go seek out some fresh yeast from somewhere now...yum, thank you!

[Mercedes]

Hooray for yeasted success! I agree, sometimes things that are supposed to be appetizers (pissaladiere, focaccia, hummus) make perfectly good dinners on their own.
I've had "Best of Youth" in my cue forever, but need to get around to actually ordering and watching it.

[Paige]

For those of us in the Hudson River Valley--where'd you get the oregano?? Is it a specific brand? I can't remember ever seeing it packed as you describe. Can't wait to make this...

[Luisa]

CC - the flour's right there in the ingredient list and in step 3. See it?

Angela and Jennifer - according to the internet, you're supposed to substitute 1/3 teaspoon of instant yeast or 1/2 teaspoon active dry yeast. Remember that you add instant yeast directly to the flour, no need for proofing, but that with active dry yeast you need to proof it in the water before adding it to the ingredients. Good luck, let me know how it goes. I tested the recipe only with fresh yeast...

Jade - I went to Adams Fairacre Farms, right over the Beacon-Newburgh bridge. Do you know that store? It's AMAZING. Ben's mother shops there but I had never been until two weekends ago and now I live in abject envy that I can't go there whenever I want.

Ralph - definitely a little hallucination! There's no cheese - just browned dough and flakes of oregano and coarse salt. Maybe the salt is what you're confusing with the cheese?

Paige - I bought it at Adams Fairacre Farms. There's no brand name, but the package is entirely written in Italian. It says ORIGANO in large letters, then has a whole bunch of stuff written about how to use it, its origins, etc. There's a tiny yellow map of Sicily at the bottom of the package where the town this oregano came from is marked, Pedara. Good luck!

[shauna]

Oh good god.

Luisa, you're killing me! Sigh with the gluten. I never miss it, but these photos make me keen.

Okay, soon, I must sit down and start playing with gluten-free flours to see if I can make it. Maybe you should come for a visit and sit in the kitchen with me while I try it?

[ann]

You are, like, the bestest blog friend ever for doing this for us. This sounds so good. Thanks so much!!

[Sarah]

Did you get a new camera? I could sink my teeth right into my computer monitor if I don't watch myself. Just added Best of Youth to my Netflix queue, as there are few things I love more than a good sob fest.

[Luisa]

Shauna - that would be fanTAStic! Oh, if only these two coasts weren't so far from each other. But now, Shauna, I have faith in you: you said a month ago that you could convert this and I'll bet you can with great results!

Ann - aw, you're cute. Enjoy!

Sarah - I did, I did! Ben gave me a Nikon D80 for my 30th birthday (I am still shocked and horrified when I find myself typing "my 30th birthday").

[Jade]

Luisa - that is so funny. Adam's is a great store - shop there all the time!

[EB]

Oh wow yum. I am so amazed that you were able to fiddle with the ingredients and figure this out. With cooking I could do that... baking??? No way! Major props to you!!

Erin

[White On Rice Couple]

Oh those cherry tomatoes look so scrumptious! I've been looking for an easy yeast dough and this is it! Thank you Luisa.

[mary]

Oh Luisa, this looks awesome and now you have me all nostalgic - Adam's used to be my grocery store when I lived in the Hudson Valley - though what I have here in Ann Arbor is better, it's not got that homey feel or the plants!

[Anna]

That looks so, so, so good! I've been craving focaccia for a while, and this will definately be the recipe I'll make.

[Jasmine31]

This looks great. Can't wait to try it. I thought there was cheese too! lol

[Sarah]

I've never made focaccia but this makes me want to try it! It's already bookmarked, though I'll have a very hard time convincing my boyfriend to eat tomatoes...

Congrats on coming up with such a great looking recipe! :)

[Sheltie Girl]

Thank you for all your hard work in recreating the foccacia you ate in Italy. I can't wait to try your recipe out in a gluten free version. Thank you for sharing your recipe with all of us.

Sheltie Girl @ Gluten A Go Go

[michelle]

I think I love you - my nonna used to make the most amazing foccacia di patate in the wood-burning oven in back of use summer home. Unfortunately, I can't fly to Brindisi every time I want some, and even if I could (if only...) she's had to move into a regular apartment as she's gotten older. You've just given me back a part of my childhood.

www.thursdaynightsmackdown.com

[Jasmine31]

Luisa,

Thanks so much for sharing your wonderful recipe. It was great. I made 4 of them last night and am freezing 2 for another night. I posted pictures on my blog but I wasn't sure if you minded me reposting your recipe or not? (Crediting you of course)

GREAT JOB!!

~Jasmine

[Kirstin]

This looks so yummy! My daughter even commented on it, so I think we'll have to try it. It does look like cheese on top, but I know it doesn't have it.

[JUDIE]

Surely you jest? Wait 20 min? My friends & I devoured this within minutes of removing the pan from the oven! Ok, I admit, we may have scorched our lips a bit, but it was worth it; oh, was it worth it! The only adjustments I made to the recipe were to add less salt to the dough (1/2 tsp.) and to top the tomatoes with caramelized sweet onions. I also used fleur de sel to sprinkle atop this masterpiece. The dough was worthy of the angels-light as air and yet hearty enough to form a wonderfully crisp crust. I've tasted the best-Sullivan Street, Grace's and Agata & Valentina, but they pale in comparison to this wondrous creation.

[Heather]

I thought I did just about everything wrong with this recipe: yeast didn't proof with verve, potato wasn't mashed up enough, etc. But it worked great, smelled wonderful, tasted fantastic, and my husband just about passed out from happiness upon seeing it.

[Luisa]

Michelle - you just made my day! What a lovely comment.

Jasmine - my goodness, 4 at once? I am impressed.

Judie and Heather - hooray, I'm so glad you both made and liked this!

[Jen]

Let cool on a rack for 20 minutes before removing from pan? Hah! Were you really able to wait that long? I cut into it immediately upon removing it from the oven (not quite 40 minutes for me) and was delighted with the results! The recipe is wonderful and forgiving--I made it in Salt Lake City and didn't have to make any adjustments for the altitude. Perfect for a snowy night.

[Nellie]

I am pretty sure I am messing this one up as we speak.

My potato? Not fully cooked.
My yeast? It does not make bubbles in the warm water.
Rising? Doesn't look like it.

Then again, I used active dry, not fresh. Daaaamn, going to need to find me some fresh yeast in Central Illinois.

[Karen]

This was outstanding. But you must get home from work earlier than I do, because it takes a good 3.5 hours from start to finish. I used 1/2 teaspoon dry yeast. My potato maybe was on the large side, it took longer to cook. I love your blog, I've made several recipes already, I wanted to comment on this one since you created it. Thanks!

[Anna/Village Vegan]

Ok, so I made this yesterday for dinner. Seriously, one of the best breads I've ever made. Thank you, thank you! I'll definately be making it quite often.

[maryann]

This was delicious. I made it for dinner last night and served it up with roasted red pepper soup and wads of butter. I accidentally used too much yeast (I realized too late that what I had on hand was instant yeast) and used plain old supermarket oregano but the results were still outstanding. I like the minimal mess this makes compared to most bread preparations, and I can't wait to make it again and experiment with different toppings.

[Kelly]

I made this today, in a sort of heart shape for Valentine's Day. It was delicious and relatively easy, and Dreamboat ate it with gusto. Thanks so much!

[Kelly]

Forgot to mention that I used 1/3 tsp rapid-rise (instant) yeast instead, which you don't proof first. The dough didn't rise all that much in the bowl, but it got plenty big in the pan.

[AmyR.]

Great! My husband kept asking for more! I'm not an experienced baker, but this was quite simple and delicious (I subbed 1/2 tsp active dry yeast for the fresh yeast.) Thanks!!

[Adrienne]

Holy yumminess. I just finished the focaccia and it is so delicious! I used 1/2 tsp of active dry yeast and it worked perfectly. I can't wait to make this again. Thank you!