Leftover Potato Focaccia Bread
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 0mins
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- Serves
- 4
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- Calories
- 871
Transform your leftover mashed potatoes into this beautifully fluffy focaccia style bread topped with rosemary and olive oil, or whatever you have, that needs using up. Try slicing the focaccia in half to make an epic gourmet sandwich with all your favourite fillings. We have used a 20 cm x 33 cm (8” x 13”) roasting tin to make this recipe.
recipe updated 29 Oct 2025
Ingredients
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- Fresh rosemary
- 4 sprigs
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- Mashed potatoes
- 350 g
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- Water
- 100 g
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- Milk
- 100 g
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- Dried yeast
- 1 ½ teaspoons
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- Strong white bread flour
- 400 g
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- Sea salt
- 1 tablespoon
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- Extra virgin olive oil
- 160 g
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- Extra virgin olive oil
- as needed
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- Coarse sea salt
- as needed
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- Oil
- as needed
Tools
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Oven
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Kenwood Chef
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Medium roasting dish
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Bowl - large
Step preview
- Grease a large bowl with oil
- Grease a roasting tin
- Fit the Dough Tool
- Add the ingredients into the appliance bowl
- Knead until a dough formed – 10 minutes, speed 1
- Transfer the dough into the oiled bowl and cover with a damp tea towel
- Prove until doubled in size – 2 hours
- Transfer the dough into the tin and stretch out
- Cover with a tea towel
- Prove until doubled in size – 1 hour
- Preheat the oven – 180ºC
- Drizzle the dough with olive oil
- Make indents on the focaccia with your fingertips
- Then add the next ingredient on top
- Drizzle with a little more olive oil and sprinkle with sea salt
- Bake until golden brown – 40 minutes, 180ºC
- Serve