Down to your last packet of yeast? What if I told you you can make 11 loaves of bread with that one packet? It’s true!
The secret is Idaho® potatoes. Yeast loves all the starch in potatoes and will happily eat and multiply rapidly so you don’t need to use a lot to make a great focaccia. Focaccia is perfect for sopping up stew and gravy, and you can even cut it into squares to use for sandwiches. Enjoy!
Jenni did a Facebook live for us on this recipe. Watch it here!
Tips: Once you pan your focaccia, you can cover it and let it rest overnight in the fridge. It will develop even more flavor. In the morning, remove from the fridge and let rise until puffy before drizzling with oil and baking.
Sandwich Bread Option
If you have a stand mixer, you can make sandwich loaves. Instead of stirring in 3½ cups of flour, use your mixer and mix in 5 cups of all-purpose flour along with the salt and then knead with the dough hooks for 8-10 minutes until shiny and smooth.
Cut the dough into two pieces, press each piece out into a rectangle and then roll up into a cylinder. Place each cylinder into a 1½ pound loaf pan (usually 4¼” x 8½”), spray with cooking oil, cover, and let rise until the dough peeks over the top of the pan by about an inch. This could take quite a long time, but it will happen!
Then bake in a preheated 350°F oven for about 30 minutes, until the tops are a lovely medium golden brown. Cool in the pans for 10 minutes and then turn out to cool on racks until completely cool.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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