Don't discard your leftover mashed potatoes; instead, transform them into a fluffy – and vegan – focaccia loaf you can serve as a side to various dishes or use as sandwich bread
| Created by | Spinneys |
| Prep time | 15 minutes |
| Proofing time | Approx. 1 hour |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 805 |
| Fat | 22.1g |
| Saturates | 3.4g |
| Protein | 22.2g |
| Carbs | 135.4g |
| Sugars | 0.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl combine the warm water and active dry yeast. Allow to stand until foamy, approx. 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine both flours, mashed potatoes and salt. Mix on a low speed until well combined, approx. 1 minute. Once the yeast is foamy, mix in 4 tbsp of olive oil. While the mixer is running, gradually pour in the water and yeast mixture. Continue mixing on a low speed until the dough starts to come together, approx. 1 minute. Scrape dough off the paddle attachment and switch to the dough hook. Grease your hands with a bit of olive oil if the dough is sticky.
Knead the dough on a low speed until smooth and elastic, approx. 5-7 minutes. The dough will be sticky and wet; don’t worry if it sticks to the bottom and sides of the bowl.
While the dough is kneading, pour 2 tbsp of the olive oil into a large, clean bowl and spread to coat.
Using an oiled spatula scrape the dough into the prepared bowl. Put a little extra olive oil on your hands and toss the dough to coat it in oil. Knead a few times to form into a smooth ball. Cover the bowl with a damp kitchen towel and allow it to rise until doubled in size, approx. 1 hour.
Drizzle 2 tbsp of olive oil into a 20cm x 30cm tray. Using your hands, spread the oil to evenly coat the base and sides of the tray. While your hands are still oiled, punch down the risen dough and place it on the prepared tray. Flip the dough to coat in oil. Spread to fit the tray. If the dough won’t completely stretch to fit the tray, allow it to rest for 5 minutes and spread a bit more. Loosely cover the dough with cling film. Allow to rise for 1 hour.
Preheat the oven to 200°C, gas mark 6. Place a rack in the bottom third of the oven.
Using a mandolin or sharp knife, very finely slice the potato. Gently dimple the dough with your fingers, pressing to make small indents. Scatter the sliced potato over the focaccia, drizzle with a bit more olive oil and sprinkle generously with flaky sea salt and thyme.
Place in the bottom third of the oven and bake until golden brown, approx. 20-25 minutes.
Allow to cool for 10 minutes before slicing.
