What makes this focaccia dough unique?

The dough for this focaccia is unique due to the inclusion of cold mashed potatoes and natural leavening (mother's yeast), which contribute to its exceptionally soft texture.

Why does the recipe call for two long rising periods?

The two long rising periods, totaling about 9.5 hours, are crucial for developing the flavor and achieving the very soft, airy texture characteristic of this focaccia.

Can I use instant yeast instead of natural leavening dough?

This recipe specifically calls for natural leavening dough (mother's yeast) for its unique flavor and texture. Substituting with instant yeast would alter the final product significantly.

How should I adjust the water when kneading the dough?

The recipe advises adding water a little at a time while kneading, as the amount needed depends on the absorption capacity of your specific whole wheat flour. The goal is a very soft dough.

How should I store leftover Tomato and Potato Focaccia?

Once cooled, store leftover focaccia in an airtight container at room temperature for 2-3 days, or freeze slices for longer preservation.

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Tomato and Potato Focaccia
[Vegan]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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A rectangular slice of golden-brown Tomato and Potato Focaccia, topped with halved red tomatoes and green oregano, served on a rustic surface.

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Tomato and Potato Focaccia [Vegan]

Dairy Free

To prepare this soft focaccia is simple; you just need the patience to wait for the leavening and the courage to turn on the oven. It is made from a mix of whole wheat flour and potatoes, yet it has the moist, fluffy consistency of the typical focaccia made with... Read More

Ingredients You Need for Tomato and Potato Focaccia [Vegan]

1 1/2 cups and 1 tablespoon whole wheat flour
4/5 cup water
5.3 ounces natural leavening dough (mother's yeast)
2 1/2 teaspoons salt
4 teaspoons olive oil plus more for finishing
1/2 teaspoon malt powder
1 cup cold potatoes, mashed
Tomatoes, as needed
Oregano, as needed

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How to Prepare Tomato and Potato Focaccia [Vegan]

Sift flour with malt. Add the mashed potato. Add mixture to the natural leaving dough. Start to knead the dough adding water as needed a little at a time. Lastly add the oil and salt. The dough must be very soft. The amount of water should be adjusted according to the absorption capacity of the flour.
Place in a greased bowl, fold with a spatula and let rise until doubled, around 4 1/2 hours.
Without deflating the dough, roll it out with your fingers gently on a baking sheet greased and lined with parchment paper. Let rise a second time, around 5 hours.
Spread a bit of extra virgin olive oil on the surface. Then add halved tomatoes, oregano, and salt and bake at 430°F for 30 to 35 minutes
Reduce heat to 390°F and bake for 20 minutes.