Focaccia · focaccia

Shredded-Potato Focaccia Pugliese

Status
Proposed
Dates
2025-11-16
Format
Pan size not fixed; regional variation
Leavening
commercial yeast, adaptable to sourdough
True hydration
60.0%
Salt
2.4%
Inoculation
not recovered
Total flour
500 g
Total dough
999 g

Formula

Formula for Shredded-Potato Focaccia Pugliese. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour500100.0%Or 400 g bread flour + 100 g semola rimacinata
Water30060.0%300-350 g range
Raw potato, shredded15030.0%Lightly squeezed
Salt122.4%
Instant yeast71.4%Or adapt to sourdough
Olive oil306.0%Dough oil
Total dough999

Hydration

Added water60.0%water weighed into the dough
True total60.0%including the levain’s flour and water

Recorded range 300-350 g water, 60-70%.

Scale

  • Bread flour500g
  • Water300g
  • Raw potato, shredded150g
  • Salt12g
  • Instant yeast7g
  • Olive oil30g

Total dough 999 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Mix flour and yeast, add water gradually, incorporate shredded potato and oil, knead 8-10 minutes, rise 1-2 hours, pan and top with tomatoes, olives, oregano, and olive oil.

Bake

Approximately 430-450 F for 20-30 minutes depending on thickness.

Outcome

Exploratory regional variation. No result preserved.

Next action

Do not confuse raw shredded potato behavior with the mashed-potato signature formula.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato
  • regional
  • yeast