Latke Focaccia

This fluffy potato-encrusted focaccia resembles a latke in both looks and taste. By baking the dough in a shell of shredded potatoes (we use frozen hash browns for ultimate ease and efficiency), you get the best of both worlds: a fluffy, almost creamy bread and a crispy, salty, oniony potato layer in every bite. This potato focaccia is a joyful celebration for Hanukkah, of course, but it will also satisfy anyone who revels in the combination of carb-on-carb, whether that’s in the form of potato pizza, vada pav, or Sichuan stir-fried potatoes over rice.

View our entire collection of Holiday Breads here.

PREP
25 mins
BAKE
38 to 45 mins
TOTAL

Dough

2 ½ cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour

1 ½ tablespoons (19g) olive oil

1 cup plus 1 tablespoon (241g) water, lukewarm

1 rounded teaspoon instant yeast

1 ¼ teaspoons table salt

Potatoes

1 ½ pounds (6 cups/680g) frozen shredded hash brown potatoes

2 tablespoons (25g) extra-virgin olive oil

¾ teaspoon table salt

½ teaspoon coarsely ground black pepper

1 small (130g to 160g) yellow onion, thinly sliced

5 tablespoons (35g) cornstarch

Assembly

3 tablespoons (37g) olive oil, divided

Directions at kingarthurbaking.com

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