Parmesan Focaccia Bread
on May 27, 2021
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Parmesan Focaccia Bread is a thin, cheesy bread recipe, made with a russet potato! If you’re a lover of Italian food, this bread would be the perfect side to your spaghetti or baked ziti!
There are few things in life as glorious as fresh, warm, tender bread. The simplicity and elegance of a few traditional ingredients combined with the smell and nostalgia makes me so happy and hungry!
Italian Parmesan Focaccia Bread Recipe
In my mind, focaccia really means “bread heaven”. This bread is light and super tender in the middle but has a phenomenally crunchy outside thanks to baking it in a heavy hand of olive oil.
Parmesan Focaccia is a fantastic break from the traditional breads that you are serving with dinner and your family will go nuts over it.If you are making a soup that is a regular in your meal rotation, try switching things up by serving this bread on the side. It’ll be like eating a whole new meal.
This focaccia bread calls for a russet potato. Sounds crazy but the addition of a potato makes the dough incredibly soft and tender. The potato is the key ingredient to making this bread turn out amazing.
If you are making a soup that is a regular in your meal rotation, try switching things up by serving this bread on the side. It’ll be like eating a whole new meal.
The recipe comes from The America’s Test Kitchen Family Baking Book, so you know it’s a good one. ATK doesn’t lead one astray.
Frequently Asked Questions:
Focaccia is a lightweight, flat baked bread, comparable to pizza dough. It is traditionally used as a side dish or can be used to make sandwiches.
Focaccia bread is best served within 2-4 days of baking. Store the baked bread covered in plastic wrap at room temperature. Though I do think this bread is best eaten warm the day it’s made.
The dimples in focaccia bread aren’t just for looks. They actually prevent the dough from rising too quickly. I like to wet my fingertips and then dimple the entire top of the dough. Then I will finish it off by drizzling a tablespoon of oil over the top and sprinkle evenly with Parmesan cheese.
How to make focaccia bread:
- Start by getting your potato ready, the potato makes the dough so tender! Boil it up, save some of the water, and mash it up well.
- Make a simple yeast dough. Allow the dough to rise.
- Press the dough into the pan and oil it well. Press the top to make dimples.
- Top with cheese and bake.
- Enjoy while still warm.
More bread recipes:
- Mom’s Easy French Bread Recipe
- Easy Bread Sticks
- Super Simple No-Knead Bread
- My Favorite Go-To Sourdough Bread Recipe
If you’ve tried this easy focaccia bread recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!
Parmesan Focaccia Bread
- 1 medium russet potato,, peeled and cut into 1-inch chunks
- 3 1/2 to 4 cups all-purpose flour
- 1/2 cup extra virgin olive oil
- 2 1/4 teaspoons yeast,, instant or rapid-rise
- 1 1/4 teaspoons salt
- 2/3 cup fresh grated Parmesan
- In a small saucepan add the cut up potato and 3 cups of water. Bring the mixture to a boil and cook for about ten minutes or until the potato can easily be poked with a fork. Using a slotted spoon transfer the cooked potato to a small bowl and then measure out one cup of the hot potato water and set both aside to cool.
- Once the potato had cooled enough to touch grate it on the largest holes of your box graters and set aside (this should be about one cup of grated potato that is lightly packed).
- Add the cooked potato, 3 1/2 cups of flour, 2 tablespoons of olive oil, yeast, and salt to the bowl of a stand mixer. Using the dough hook mix on low speed. Slowly add the reserved potato water (that has cooled to 110 degrees) and mix until it starts to form a dough, about 2 minutes.
- Increase the speed to medium low and continue to mix until a smooth and elastic dough is formed. The dough should start to pull away from the edges of the mixer bowl but still stick to the bottom. If after 4 minutes the dough is too sticky add the remaining flour as needed just a tablespoon or two at a time until the dough leaves the edges of the bowl.
- After 8 minutes knead the dough by hand on a clean surface to form a smooth round bowl. Put the dough in a big lightly oiled bowl and let it rise, covered with plastic wrap until doubled, about an hour to an hour and a half.
- Coat the bottom of an 18 by 13 inch rimmed baking sheet with 1/4 cup olive oil. Using wet hands (so the dough doesn’t stick to you) gently push the dough evenly across the bottom of the pan until the whole pan is evenly filled with dough. Brush the top with another 1 tablespoon of olive oil and then cover with plastic wrap and let it rise until doubled, 45 to 75 minutes.
- At the end of the final rising time heat the oven to 425 degrees. Remove the plastic wrap and with wet fingertips dimple the entire top of the dough. Drizzle the last tablespoon of oil over the top and sprinkle evenly with the Parmesan cheese. Bake until the bread is crisp, 20 to 25 minutes.
- Once the bread has baked carefully transfer it to a wire rack to cool (don’t keep it in the pan). Let it cool for 10 minutes. Serve warm or at room temperature.
Thanks a million for reading and being here. You guys are the best!
Parmesan Focaccia Bread is a bread that you will want to bake over and over. It is soft, delicious, and pairs great with so many meals. I can’t wait for you to try it.