Following on from the Wholesome Reduced Salt Sandwich Loaf recipe. I’ve decided to share another bread recipe that makes a regular appearance in the Low Salt Pantry kitchen. The mighty No-knead reduced sodium focaccia. Focaccia bread, with its rich Italian heritage, is known for its fluffy interior and crisp, golden crust. Traditionally, focaccia is generously seasoned with salt to enhance its flavor, but this low sodium version allows you to achieve delicious results with significantly less. This recipe is originally adapted from RecipeTin Eats. The secret ingredients in this recipe is mashed potato, which adds a unique texture and moisture to the dough, resulting in a softer and more tender bread. The potato not only enhances the bread’s structure but also helps retain moisture, giving you a delightful bite every time.
What happens when we reduce the salt?
Traditionally in bread making, salt does more than just enhance flavor. It tightens the gluten structure and adds strength to the dough, helping it hold onto the carbon dioxide gas produced during fermentation, which supports good volume. Additionally, salt slows down both fermentation and enzyme activity in the dough.
With this in mind, be aware that when making reduced-salt focaccia, reduction the salt will affect the bread’s structure and cause it to ferment and rise faster. I find reduced-salt dough will be more ‘floppy’ then the usual dough. The final product will not rise as beautifully as regular Focaccia. Also, be sure to monitor the rising process closely to ensure the dough does not over-rise to achieve the best results.
Reducing Salt Without Losing Flavor
While classic focaccia recipes call for ample amounts of salt both in the dough and sprinkled on top, it’s entirely possible to enjoy this bread without the excess sodium. By reducing the salt added to the dough, you can still savor the delightful taste and texture of focaccia. This is especially important for those looking to manage their sodium intake for health reasons. The toppings, such as fragrant aromatics and oil, add layers of flavor that make up for the reduced salt, proving that less can indeed be more.
Easy and Versatile Baking
Making focaccia is surprisingly easy, especially when compared to other kneaded breads. While I love a good loaf of kneaded bread, focaccia stands out for its simplicity. It’s beginner-friendly and very forgiving, consistently producing a wonderfully soft loaf every time. The high water content in the dough makes it easier to handle and results in a light, airy crumb with the characteristic open structure of focaccia. Even novice bakers will find this recipe approachable and rewarding, yielding a deliciously rustic bread perfect for any occasion. Whether you’re serving it as a side, using it for sandwiches, or enjoying it on its own, this low sodium focaccia will quickly become a favorite in your kitchen.
Steps to Making Potato Focaccia
To make mashed potato focaccia, start by peeling and cutting potatoes into even sizes, then boil them until fully tender. Drain and mash the potatoes until smooth and lump-free, and set them aside to cool. In a large bowl, mix together the dry ingredients: flour, salt, sugar, and yeast using a firm rubber spatula. Create a well in the center of the dry ingredients, then add olive oil and warm water. Mix until the dough is sticky and you can no longer see any flour. Incorporate the mashed potatoes by using a folding motion with the spatula, then smear the mixture along the walls of the bowl until the potatoes are evenly distributed. Shape the dough roughly into a ball within the bowl.
For the first rise, cover the bowl with cling wrap and place it in a warm spot for 25-30 minutes, or until the dough doubles in size. Next, transfer the dough to another large bowl and fold it by grabbing and stretching one corner away from the main body, then folding it over itself. Repeat this six times, giving the bowl a quarter turn after each fold. Cover the bowl again with cling wrap and allow it to rise in a warm place for another 25-30 minutes, or until it doubles in size.
Prepare your baking tray or cake tin by drizzling 1 tablespoon of olive oil and spreading it all over the base and sides. Finely chop your aromatics and slice fresh tomatoes in half if using. Preheat your oven to 220°C to create a nice crusty exterior. Once the dough has doubled in size, scrape it into the prepared pan and stretch it to fit the size of the pan.
For the third and final rise, place the pan in a warm, moist place for 30-40 minutes until the dough rises and fills the pan. If you live in cold climate like I do in Melbourne, you can use a microwave with a hot cup of water to create a warm environment. After the final rise, drizzle 1 tablespoon of olive oil over the surface and spread it lightly with your fingers. Create focaccia’s signature dimpled look by pushing your fingers deep into the dough, down to the base of the pan. Sprinkle with herbs and toppings of your choice.
Bake the focaccia on the middle rack of the oven for 25 minutes, or until it has a deep golden color and a crusty exterior. Once baked, remove the bread from the tin and cool it on a wire rack. After cooling, slice the bread into quarters for sandwiches or into smaller portions to accompany a main meal. Focaccia is best served warm and fresh from the oven.
Customize your Focaccia
- Add aromatics or even chili for extra flavor.
- Use flavor-infused oils such as garlic, rosemary, or chili oil.
- Incorporate vegetables such as fresh or sun dried tomatoes.
- Substitute potato with sweet potato or pumpkin for a different taste and texture.
- Use potassium salt for flavor if health conditions allow.
Above: Focaccia with Pumpkin, rosemary and Thyme.
No Knead Reduced Sodium Focaccia
Ingredients
- 250 g Bread flour
- 25 g Caster sugar
- 3 g Cooking salt
- 190 ml Warm water
- 20 ml Olive oil
- 125 g Mashed potato or sweet potato/ pumpkin puree
- 2 tbs Olive oil for baking
Optional Toppings
- Cherry Tomatoes halved/ colourful tomato medley, sun-dried tomatoes/ Aromatics and herbs of your choice
Instructions
- Make Mashed Potato. Peel and cut potatoes to even size. Boil under fully tender. Drain and mash well until smooth and lump-free. Set aside to cool.
- Mix all dry ingredients. Place flour, salt, sugar, and yeast in a large bowl and mix well with a firm rubber spatula.
- Add the wet ingredients by making a well in the center of the dry, then adding olive oil and warm water. Mix with spatula until you can no longer see flour. The dough should be sticky – too sticky to knead by hand.
- Add mashed potato. Using a folding motion, start mixing it through using the spatula. Then start smearing it along the walls of the bowl. Once the potato is evenly incorporated, shape roughly into a ball in the bowl.
- First Rise: Cover the bowl with cling wrap and place it in a warm place for 25-30 minutes until it doubles in size.
- Fold Dough: Get another large bowl, scrape the dough in. Began folding the dough by grabbing and stretching one corner of the dough away from the main body of the dough and then folding it on top over itself. Do this 6 times giving the bowl a quarter turn after each fold.
- 2nd Rise: Cover the bowl with cling wrap and place it in a warm place for a further 25-30 minutes until it doubles in size.
- Prepare the the baking tray/ cake tin by drizzling 1 tbs of olive oil and spreading it all over the base and side of the tin.
- Finely Chop up all your aromatics and slice fresh tomatoes in half if using.
- Preheat your oven to 220C. Oven needs to be very hot to create a nice crusty outside
- When the dough has doubled in size. Scrape the dough into the prepared pan and stretch the dough to fit size of your pan.
- Third Rise & Final rise: Put the pan in a warm, moist place for 30-40 minutes until it rises and fills the pan. Depending on where you live and how cold it is, this time may vary. Ideally have the room temperature around 24 degrees. Or you can place the dough in the microwave with a hot cup of water to make the environment warmer.
- Once the dough has done it's final rise, drizzle the surface with 1Tbs of olive oil and spread the oil lightly with your fingers. Next, create Focaccia's signature dimpled look by pushing your fingers deep into the dough right down to the base of the pan. Do this a few times all over the dough. The dough will deflate a little but that's normal. Sprinkle herbs and toppings of choice.
- BAKE: Bake focaccia for 25 minutes on the middle rack of the oven. Bread is done when you see a deep golden colour and outside is crusty.
- Once baked, remove the bread from tin and cool on a wire rack.
- After cooling, you might consider slicing the bread into quarters for use as sandwich bread, or into smaller portions to accompany a main meal. Focaccia is at its best when served warm and fresh from the oven.
