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  • Herb Sourdough Potato Bread

    1 vote
    Herb Sourdough Potato Bread
    Prep: 20 min Cook: 45 min Servings: 12
    by myra byanka
    510 recipes
    >
    Delicious homemade bread to serve as an appetizer with a dipping oil, or with your main course. Be creative with the suggested toppings. Sourdough starter required.

    Ingredients

    • 1 medium russet potato, peeled sliced, cooked in water (save water)
    • 1 package yeast , or 1 scant tbs. yeast, 1 scant tbs. SAF
    • 1 cup recently fed sourdough starter, room temp
    • 1 cup warm potato water (105-115 F)
    • 1 tsp. sugar
    • 3 cups all purpose flour + more, if needed
    • 2 tbs. fresh herbs of choice, or 1 tbs. dry
    • 1 1/2 tsp. salt
    • 3-4 tbs. extra virgin olive oil, divided
    • Toppings:
    • thin sliced Romas
    • chopped garlic
    • thin sliced red onions
    • chopped scallions
    • sliced olives
    • pepperoni slices
    • thin, cooked red potato slices
    • chopped, sauteed mushrooms
    • chopped, marinated artichokes

    Directions

    1. Cook potato, mash.
    2. Proof yeast (if using SAF, this step not required):
    3. Add sugar to potato water, then add yeast. Let proof 8 miutes or so, until it's bubbly.
    4. Add salt, 2 tbs. oil, potatoes, and herbs to yeast mix, then combine it with the flour.
    5. Form dough into a ball and knead 8 minutes.
    6. (Dough should be tacky. If too wet, add some more flour.)
    7. Place back in bowl, pour on a bit more oil, cover.
    8. Put bowl in a warm place
    9. Let dough rise until doubled, an hour, or so.
    10. Punch down, put dough in a greased 9x13 pan with cornmeal sprinkled on the bottom, or sprinkle cornmeal on a baking sheet and shape the dough by hand.
    11. Cover and let rise 30 minutes.
    12. Heat oven to 375 F.
    13. Oil the top of the dough.
    14. Make indentations in the dough with your finger.
    15. Place toppings of choice on the dough.
    16. Bake 20-30 minutes. Focaccia should be a golden brown color when done.

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    Comments

    • Bob Vincent
      Bob Vincent
      Hi Myra:
      I am a big fan of focaccia. This sounds great. I have added it to my try soon folder. I like the use of potatoes as the added sugar and starch will help with the rise when using lower gluten all purpose flour. Thanks for sharing.
      Best Regards,
      Bob
      1 reply
      • myra byanka
        myra byanka
        Hey Bob,

        The bread does rise higher than many focaccia recipes, which makes it softer, less dense.

        Myra

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