Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium Yukon Gold potatoes (about 300 g raw; yields 1 cup/225 g mashed)
- 3/4 cup (180 ml) warm potato cooking water, plus 1–2 tbsp as needed
- 3 3/4 cups (450 g) bread flour
- 2 1/4 tsp (7 g) instant yeast
- 1 tbsp (15 g) honey
- 3 tbsp extra-virgin olive oil, divided
- 2 tsp fine sea salt (for dough)
- 2 tbsp fresh rosemary, finely chopped, divided
- 1 to 1 1/2 tsp flaky sea salt (for topping)
Do This
- 1. Boil potatoes in salted water until tender; reserve 1 1/4 cups cooking water, drain, and mash to make 1 cup (225 g) mashed.
- 2. Mix 3/4 cup warm potato water (105–110°F/40–43°C) with honey and yeast. Add mashed potatoes, 2 tbsp oil, flour, fine salt, and 1 tbsp rosemary; knead to a smooth, slightly tacky dough.
- 3. First rise: place in an oiled bowl, cover, and let double, 60–90 minutes.
- 4. Preheat a 4–6 qt Dutch oven at 450°F (230°C). Pre-shape dough into a ball, rest 15 minutes, then shape tightly.
- 5. Second rise: set on parchment, cover, and proof 30–45 minutes until puffy.
- 6. Score; bake covered 20 minutes. Uncover, brush with 1 tbsp oil, sprinkle remaining rosemary and flaky salt; bake 20–25 minutes more to 204–208°F (96–98°C) internal.
- 7. Cool on a rack at least 1 hour before slicing.
Why You’ll Love This Recipe
- Mashed Yukon Gold potatoes make the crumb plush, moist, and tender for days.
- Fresh rosemary and flaky sea salt create a fragrant, bakery-style crust.
- Reliable Dutch-oven method gives you dramatic oven spring and a golden, crackly exterior.
- Simple pantry ingredients with big artisanal payoff—perfect for soups, sandwiches, or snacking.
Grocery List
- Produce: Yukon Gold potatoes, fresh rosemary
- Dairy: Optional butter for serving
- Pantry: Bread flour, instant yeast, honey, extra-virgin olive oil, fine sea salt, flaky sea salt
Full Ingredients
For the potatoes
- 2 medium Yukon Gold potatoes (about 300 g), peeled and cut into 1-inch chunks
- Water for boiling
- 1 tsp fine sea salt (for the boiling water)
For the dough
- 3 3/4 cups (450 g) bread flour, plus 2–3 tbsp for adjusting as needed
- 1 cup (225 g) mashed Yukon Gold potatoes, lukewarm
- 3/4 cup (180 ml) warm potato cooking water, 105–110°F (40–43°C), plus 1–2 tbsp if needed
- 2 1/4 tsp (7 g) instant yeast (or active dry; see note in steps)
- 1 tbsp (15 g) honey
- 2 tbsp extra-virgin olive oil
- 2 tsp fine sea salt
- 1 tbsp fresh rosemary, finely chopped
For finishing
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 to 1 1/2 tsp flaky sea salt
- Extra flour for dusting
Step-by-Step Instructions
Step 1: Boil and mash the potatoes
Place the potato chunks in a saucepan, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a boil, then simmer until very tender, 12–15 minutes. Before draining, reserve 1 1/4 cups (300 ml) of the cooking water. Drain the potatoes well and mash (a ricer works best) until smooth. Measure 1 cup (225 g) mashed and let cool to just lukewarm.
Step 2: Build the dough
In a large bowl (or stand mixer bowl), combine 3/4 cup (180 ml) warm potato water (105–110°F/40–43°C), honey, and yeast. If using active dry yeast, let it stand until foamy, 5–10 minutes. Mix in the mashed potatoes and 2 tbsp olive oil. Stir in about half the flour to form a thick batter. Add the fine sea salt and 1 tbsp chopped rosemary, then gradually add the remaining flour until a soft, slightly tacky dough forms.
Step 3: Knead until smooth and elastic
Knead by hand on a lightly floured surface for 8–10 minutes (or with a dough hook on medium-low for 6–8 minutes) until the dough is smooth and elastic. It should feel tacky but not gluey; if sticky, add flour 1 tbsp at a time; if stiff, add reserved potato water 1 tsp at a time. A soft dough makes a tender loaf.
Step 4: First rise (bulk fermentation)
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise at warm room temperature until doubled, 60–90 minutes. A floured finger pressed into the dough should leave a dent that slowly springs back.
Step 5: Pre-shape and preheat
Turn the dough onto a lightly floured surface and gently deflate. Pre-shape into a loose ball, cover, and rest 15 minutes to relax the gluten. Meanwhile, put a 4–6 quart Dutch oven with lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 6: Final shape and proof
Shape the dough into a tight, smooth boule by tucking the edges underneath to create surface tension. Place seam-side down on a sheet of parchment paper. Lightly dust or brush with a touch of olive oil if you like, cover, and let rise until puffy and slightly domed, 30–45 minutes. The dough should pass the gentle poke test (indent slowly springs back but doesn’t fully fill in).
Step 7: Bake, finish the crust, and cool
Score the top with a sharp knife or lame (a simple X works well). Using the parchment as a sling, carefully lower the dough into the preheated Dutch oven. Cover and bake for 20 minutes. Remove the lid, reduce the oven to 425°F (220°C), quickly brush the top with 1 tbsp olive oil, and sprinkle with the remaining 1 tbsp rosemary and 1–1 1/2 tsp flaky sea salt. Continue baking uncovered 20–25 minutes until deeply golden and the internal temperature reaches 204–208°F (96–98°C). Transfer to a rack and cool at least 1 hour before slicing for the best texture.
Pro Tips
- Use potato water that’s warm, not hot—temperatures above 115°F (46°C) can kill yeast.
- Expect a slightly tacky dough. Resist adding too much extra flour; softer dough yields a plush crumb.
- For big flavor and pretty salt crystals, add the flaky sea salt after removing the lid midway through baking.
- No Dutch oven? Bake on a preheated baking sheet at 450°F (230°C) with a small pan of boiling water on the oven floor for steam; reduce to 425°F (220°C) after 15 minutes and finish 20–25 minutes more.
- Score decisively at a shallow angle (about 1/4 inch deep) to guide oven spring and prevent random splits.
Variations
- Roasted Garlic Rosemary: Mash 1 head of roasted garlic into the potatoes; reduce added water by 1 tbsp.
- Cheddar and Cracked Pepper: Fold 1 cup (115 g) shredded sharp white cheddar and 1 tsp freshly cracked black pepper into the dough during shaping.
- Hearty Wheat: Swap 1 cup (120 g) bread flour for whole wheat flour and add 1–2 tbsp extra warm potato water if needed.
Storage & Make-Ahead
Store the cooled loaf in a paper bag tucked inside a loose plastic bag at room temperature for up to 3 days. Avoid refrigerating (it stales bread). Freeze sliced bread, well wrapped, for up to 2 months; toast straight from frozen. For make-ahead, refrigerate the dough after the first rise (covered, lightly oiled) for 8–24 hours to develop flavor. Bring to room temperature, shape, proof, and bake as directed.
Nutrition (per serving)
Approximate per slice (1/12 loaf): 190 calories; 36 g carbohydrates; 6 g protein; 4 g fat; 2 g fiber; 390 mg sodium.
