This fluffy, savory bread is iconically served in the bread basket at Carbone Restaurants worldwide, and today I am sharing with you the exact recipe they use. The secret is…..POTATOES! Boiled, mashed, and added into the dough along with some of the starchy water used to cook it!!
❤️ Why You’ll Love Grandma Bread
Easy to make – unlike most other bread or focaccia recipes that require you to knead the dough or fold it, this one is hands-off! The magic happens in the rest and rise on its own.
Potato for added moisture – adding in mashed potatoes and the starchy water used to cook it gives the bread an extra layer of moisture and bounce.
🍲 Ingredients
For the Dough:
● Active Dry Yeast
● Granulated Sugar
● All-Purpose Flour
● Kosher Salt
● Russet Potato
● Olive Oil
For the Topping:
● Carbone Fine Food Marinara Sauce
● Dried Oregano
●Sea Salt (like Maldon)
👩🍳 How to Make Grandma Bread
Make the Dough:
- Prepare Milled Potatoes & Cooked Potato Water: Place the peeled and cut potato pieces in a small saucepan and cover with water. Bring to a boil and cook until the potatoes are very tender (easily pierced with a fork). Drain the potatoes, reserving the cooking water. Pass the cooked potatoes through a potato ricer or mash very well with a fork until smooth. Measure out 3/4 cup of milled potatoes and 1/3 cup of the reserved cooked potato water. (You may have extra potato water.)
- In the bowl of a stand mixer, combine the 80° water, yeast, and sugar and blend with a fork. Let sit for 5-10 minutes until foamy.
- Add the flour and kosher salt to the yeast mixture. Mix with a spoon or your hands until a “shaggy mass” forms.
- Add the 3/4 cup milled potatoes and 1/3 cup cooked potato water. Mix with the dough hook attachment on medium low for 4 minutes until well combined. The dough will be sticky.
- Lightly grease a large bowl or container with 3 tablespoons of olive oil. Transfer the dough to the oiled bowl, turning to coat.
- Cover the bowl with plastic wrap or a damp towel and let the dough proof at room temperature until doubled in size, about 1 hour, depending on the warmth of your kitchen.
Prepare and Bake the Bread:
- Preheat your oven to 425°F (218°C).
- Lightly grease a 16”x12” baking sheet (or a similar size, like a half-sheet pan) with the remaining 1 tablespoon of olive oil, making sure to coat all edges and corners.
- Carefully transfer the dough to the prepared baking sheet. Let the dough rest for 15-20 minutes, uncovered, to relax.
- Using oiled hands, gently press and stretch the dough to evenly cover the entire pan, working from the center outwards. If the dough springs back, let it rest for another 10 minutes before continuing.
- Spread the Carbone Fine Food Marinara Sauce evenly over the dough.
- Let the dough proof again, uncovered, at room temperature until it rises just below the rim of the tray (about 30-45 minutes).
- Sprinkle the dried oregano and sea salt evenly over the sauce.
- Bake in the preheated oven for 16-20 minutes, rotating the pan halfway through. The bread should be golden brown.
- Allow to rest for at least 30 minutes at room temperature before serving.
- Once cooled, cut into pieces and enjoy!!
🪄 Tips and Tricks
- Make sure the water is at the right temperature – if the water is too hot you risk killing the yeast and preventing it from rising.
- Mash the potatoes well – this ensures they mix and distribute well into the dough.
👝 How to Store Leftovers
In an airtight container at room temperature for 2-3 days.
🤔 Common Questions
Russet potatoes are best because they’re starchy and help create that soft, fluffy texture. Yukon Golds work in a pinch, but the bread may be slightly denser and less airy.
Nope! You can mix the dough by hand with a wooden spoon or silicone spatula — it’ll just take a little more arm work. The dough will be sticky either way, so don’t worry if it looks loose; it’ll come together during the rest and rise.
The starchy water from boiling the potatoes helps hydrate the dough and adds extra structure, giving the bread that signature chewy bounce. It’s one of the key secrets to the Carbone texture.
Yes! You can prepare the dough up to a day in advance. After the first rise, refrigerate it overnight (covered), then bring it back to room temp for about an hour before pressing it into the pan.
Carbone Grandma Bread
Ingredients
For the Dough:
- 1 1/4 cups Water, lukewarm (around 80°F/27°C)
- 2 1/4 teaspoons Active Dry Yeast
- 1 1/4 teaspoons Granulated Sugar
- 4 1/2 cups All-Purpose Flour
- 2 teaspoons Kosher Salt
- 1 large Russet Potato, about 4.2 ounces, peeled and cut into 1-inch pieces
- 1/4 cup Olive Oil, divided (3 tablespoons for
- proofing, 1 tablespoon for the pan)
For the Topping:
- 1 cup Carbone Fine Food Marinara Sauce
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sea Salt, like Maldon
Instructions
Make the Dough:
- Prepare Milled Potatoes & Cooked Potato Water: Place the peeled and cut potato pieces in a small saucepan and cover with water. Bring to a boil and cook until the potatoes are very tender (easily pierced with a fork). Drain the potatoes, reserving the cooking water. Pass the cooked potatoes through a potato ricer or mash very well with a fork until smooth. Measure out 3/4 cup of milled potatoes and 1/3 cup of the reserved cooked potato water. (You may have extra potato water.)
- In the bowl of a stand mixer, combine the 80° water, yeast, and sugar and blend with a fork. Let sit for 5-10 minutes until foamy.
- Add the flour and kosher salt to the yeast mixture. Mix with a spoon or your hands until a “shaggy mass” forms.
- Add the 3/4 cup milled potatoes and 1/3 cup cooked potato water. Mix with the dough hook attachment on medium low for 4 minutes until well combined. The dough will be sticky.
- Lightly grease a large bowl or container with 3 tablespoons of olive oil. Transfer the dough to the oiled bowl, turning to coat.
- Cover the bowl with plastic wrap or a damp towel and let the dough proof at room temperature until doubled in size, about 1 hour, depending on the warmth of your kitchen.
Prepare and Bake the Bread:
- Preheat your oven to 425°F (218°C).
- Lightly grease a 16”x12” baking sheet (or a similar size, like a half-sheet pan) with the remaining 1 tablespoon of olive oil, making sure to coat all edges and corners.
- Carefully transfer the dough to the prepared baking sheet. Let the dough rest for 15-20 minutes, uncovered, to relax.
- Using oiled hands, gently press and stretch the dough to evenly cover the entire pan, working from the center outwards. If the dough springs back, let it rest for another 10 minutes before continuing.
- Spread the Carbone Fine Food Marinara Sauce evenly over the dough.
- Let the dough proof again, uncovered, at room temperature until it rises just below the rim of the tray (about 30-45 minutes).
- Sprinkle the dried oregano and sea salt evenly over the sauce.
- Bake in the preheated oven for 16-20 minutes, rotating the pan halfway through. The bread should be golden brown.
- Allow to rest for at least 30 minutes at room temperature before serving.
- Once cooled, cut into pieces and enjoy!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will make again!