Butter whole wheat focaccia

This focaccia is super soft and yummy. The usage of the butter in the dough is the main reason why it has such a good consistency and smell. Perfect to eat alone or to use instead of the bread, or again to fill as one likes. I ate it alone without any filling in two days as a snack, I couldn’t resist to its softness and to the smell of the butter!

Time of preparation

3/4 hours in total

What did I use

a potato masher, a knife or a potato peeler, a little pot, a colander, a dish, a baking tray, a sheet of baking paper


350 gr of whole wheat flour mixed to white flour,

1 potato

50 gr of butter

5 gr of salt

1/2 bag of dry yeast

2 teaspoons of sugar

20 gr of water

10 gr of oil

How did I do

I boiled the peeled potato in plenty of salted water and I cooked it until soft.

I dried it and I let it cool before mashing it in the dish.

I mixed all the dry ingredients in the bowl (flours, sugar, yeast) with the spoon.

I added then the potato and the softened butter, oil and water and I kneaded with hands for more than 10 minutes, adding water as required to obtain a smooth and compact dough.

I covered with the rag and I let it grow until it doubled in size. I stretched the dough in the baking tray covered with the baking paper.

I baked at 200 °C for about 25 minutes (ventilated mode). I let it cool and I served.

Buon appetito!

Butter whole wheat focaccia

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