Italian Potato Foccacia Bread | Whole Plant Foods

A delicious home-made Italian-Style Potato Foccacia Bread recipe! Topped with cherry tomatoes and fresh rosemary, it is just so juicy and tasty. With only whole plant food ingredients and oil-free for great health!

A delicious home-made Potato Foccacia Bread recipe!

Only with whole plant food ingredients, whole-grain and oil-free to make it superbly healthy.

We really like this Italian style bread.

The mashed potatoes give it such softness, you will love it!

Topped with cherry tomatoes and fresh rosemary, this foccacia is just so juicy and tasty.

It also looks great and is irresistible! Disappears in no time!

We usually eat it as a meal and one piece is never enough!

You can also serve it as a side with another family meal as well.

Check out our super healthy Main Dishes.

Optimized for Great Health and Weight

This is a completely whole natural plant foods bread without any processed foods added.

That alone is all you need to keep yourself healthy and in superb shape.

It is rich in complex carbohydrates that are slow to digest, keep you full for longer and help you achieve a healthy weight.

Whole wheat is rich in iron, manganese, magnesium, phosphorus and most B vitamins.

The potatoes are a complete food that has all the essential fats and amino acids (proteins) that you need.

Couple that with micronutrient-rich rosemary and cooked tomatoes, abundant in the powerful antioxidant lycopene, this humble bread also fights inflammation and aging.

Prep time: 60 mins

Cook time: 20 mins

Yield: 4-6 servings

Ingredients

  • 1 medium potato
  • 2 cups whole wheat flour
  • 7 oz (200 ml) water
  • 1 tsp active dry yeast
  • ½ tsp rosemary
  • ½ tsp brown sugar
  • 1 tsp Himalayan salt
  • 10 cherry tomatoes
  • 1 tbsp fresh rosemary, chopped

Directions

  1. Place the potato in a pot with boiling water and cook for 20 mins. Let it cool.
  2. In a large bowl mash the boiled potato with a fork. You may add a small amount of water just to puree it well so there are no pieces left.
  3. Mix it well with the flour, yeast, sugar, salt, rosemary, and water until a well-combined dough is formed.
  4. Cover and leave to a warm place for about 40 mins to rise.
  5. When the dough has reached twice its volume, knead it for about 5 mins, adding just a little more flour to prevent sticking. The dough should be smooth and elastic.
  6. Line a baking tray with parchment paper and spread the dough in it, pushing it to the corners of the tray.
  7. Preheat the oven to 400°F (200°C).
  8. Use your fingers to form dimples on the surface of the dough. Cut the cherry tomatoes in halves and start inserting them deep into the dough. Sprinkle with some fresh finely chopped rosemary and salt. Set it aside for about 20 mins to rise.
  9. Bake the foccacia bread for 20 mins or until slightly brown.
  10. Cool before eating. Enjoy!

Notes

  • The time necessary for the dough to rise can vary, depending on room temperature and other factors. So the time given in the recipe is approximate. When it has doubled its volume, it is ready. Sometimes when it is colder I use the oven to prove the dough. I heat it to 120°F (50°C) and then put the baking pan in there for 30 to 40 mins.

Yield: 3-6 Servings

Italian Potato Foccacia Bread | Whole Plant Foods

Italian Potato Foccacia Bread | Whole Plant Foods
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 medium potato
  • 2 cups whole wheat flour
  • 7 oz (200 ml) water
  • 1 tsp active dry yeast
  • ½ tsp rosemary
  • ½ tsp brown sugar
  • 1 tsp Himalayan salt
  • 10 cherry tomatoes
  • 1 tbsp fresh rosemary, chopped

Instructions

  1. Place the potato in a pot with boiling water and cook for 20 mins. Let it cool.
  2. In a large bowl mash the boiled potato with a fork. You may add a
    small amount of water just to puree it well so there are no pieces left.
  3. Mix it well with the flour, yeast, sugar, salt, rosemary, and water until a well-combined dough is formed.
  4. Cover and leave to a warm place for about 40 mins to rise.
  5. When the dough has reached twice its volume, knead it for about 5
    mins, adding just a little more flour to prevent sticking. The dough
    should be smooth and elastic.
  6. Line a baking tray with parchment paper and spread the dough in it, pushing it to the corners of the tray.
  7. Preheat the oven to 400°F (200°C).
  8. Use your fingers to form dimples on the surface of the dough. Cut
    the cherry tomatoes in halves and start inserting them deep into the
    dough. Sprinkle with some fresh finely chopped rosemary and salt. Set it
    aside for about 20 mins to rise.
  9. Bake the foccacia bread for 20 mins or until slightly brown.
  10. Cool before eating. Enjoy!

Notes

The time necessary for the dough to rise can vary, depending on room
temperature and other factors. So the time given in the recipe is
approximate. When it has doubled its volume, it is ready. Sometimes when
it is colder I use the oven to prove the dough. I heat it to 120°F
(50°C) and then put the baking pan in there for 30 to 40 mins.

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