Fluffy Focaccia Secret: Leftover Mashed Potatoes
Let's face it, Americans love their mashed potatoes. Whether it's a creamy, buttery side at Thanksgiving or a comforting bowl on a chilly evening, we can't get enough. But what happens when the feast is over and you're staring down…
Ingredients
- 2 cups leftover mashed potatoes room temperature
- 3 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- Fresh rosemary, thyme, or other herbs optional
- Coarse sea salt optional
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, combine flour, salt, and mashed potatoes. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead and Rise: Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape and Dimple: Punch down the dough and transfer it to a greased baking sheet. Stretch and press it into a rectangle, using your fingertips to create dimples across the surface.
- Second Rise: Cover the dough and let it rise for another 30 minutes.
- Bake and Enjoy: Preheat oven to 425°F (220°C). Drizzle the focaccia with olive oil, sprinkle with herbs and sea salt (if using), and bake for 20-25 minutes, or until golden brown. Let cool slightly before slicing and devouring.