Carbone Fine Foods Grandma-Style Italian Bread

This light, savory bread is the same style served in the bread basket at Carbone restaurants. The key to its tender, springy crumb is potatoes: boiled, mashed, and mixed into the dough along with some of the starchy cooking water.

❤️ Why You’ll Love Grandma Bread

Simple process – unlike many focaccia or bread recipes, this dough doesn’t require intensive kneading or repeated folding. Most of the work happens during resting and proofing.

Potatoes for moisture and texture – mashed potatoes and the reserved potato cooking water add hydration and a springy, tender crumb that keeps the bread moist.

🍲 Ingredients

For the Dough:
● Active dry yeast
● Granulated sugar
● All-purpose flour
● Kosher salt
● 1 large russet potato (peeled and diced)
● Olive oil (divided)
For the Topping:
● Marinara sauce
● Dried oregano
● Sea salt (such as Maldon)

👩‍🍳 How to Make Grandma Bread

Make the dough:

1. Prepare the potatoes and reserve some cooking water: place peeled, cut potato pieces in a saucepan, cover with water and boil until very tender. Drain, reserving the cooking water. Mash or rice the potatoes until smooth. Measure 3/4 cup mashed potato and 1/3 cup of the reserved potato water (extra potato water can be discarded or saved).
2. In a stand-mixer bowl (or a large bowl), combine lukewarm water (about 80°F/27°C), yeast, and sugar. Stir and let sit 5–10 minutes until foamy.
3. Add the flour and kosher salt to the yeast mixture and mix until a shaggy mass forms.
4. Add the 3/4 cup mashed potato and 1/3 cup potato water. Mix on low with the dough hook for about 4 minutes until incorporated. The dough will be sticky.
5. Grease a large bowl or container with 3 tablespoons olive oil. Transfer the dough to the oiled bowl and turn to coat.
6. Cover and let proof at room temperature until doubled in size, roughly 1 hour depending on kitchen temperature.

Prepare and bake:

1. Preheat the oven to 425°F (218°C).
2. Grease a 16″x12″ baking sheet (or similar half-sheet pan) with the remaining 1 tablespoon olive oil, coating the edges and corners.
3. Transfer the risen dough to the prepared pan and let it rest 15–20 minutes, uncovered, to relax.
4. With oiled hands, gently press and stretch the dough from the center to fill the pan. If it resists, let it rest another 10 minutes before continuing.
5. Spread about 1 cup marinara sauce evenly over the dough.
6. Let the dough proof again, uncovered, until it rises just below the rim of the tray, about 30–45 minutes.
7. Sprinkle dried oregano and sea salt over the sauce.
8. Bake 16–20 minutes, rotating the pan halfway through, until the bread is golden brown.
9. Let cool at room temperature at least 30 minutes before slicing.
10. Cut into squares and serve.

🪄 Tips and Tricks

• Check water temperature – water that’s too hot can kill the yeast; aim for lukewarm (about 80°F/27°C).
• Mash the potatoes thoroughly – very smooth potatoes incorporate better into the dough and ensure an even crumb.

👝 How to Store Leftovers

Store in an airtight container at room temperature for 2–3 days. For longer storage, wrap tightly and freeze slices for up to one month; reheat in a warm oven.

🤔 Common Questions

5 from 1 vote

Carbone Grandma Bread

A fluffy, delicious bread topped with marinara.

Servings:
12

Prep Time:
30 mins

Cook Time:
30 mins

Inactive:
2 hrs 30 mins

Total Time:
3 hrs 30 mins

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 oz peeled and cut)
• 1/4 cup olive oil, divided (3 tbsp for proofing, 1 tbsp for pan)

For the Topping:

• 1 cup marinara sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt (such as Maldon)

Instructions

Make the Dough:

• Prepare mashed potatoes and potato water: boil peeled potato pieces until very tender. Drain, reserving the cooking water. Rice or mash the potatoes until smooth. Measure 3/4 cup mashed potato and 1/3 cup reserved potato water.
• Combine lukewarm water, yeast, and sugar in a bowl and let sit 5–10 minutes until foamy.
• Add flour and kosher salt and mix until a shaggy mass forms.
• Add mashed potato and potato water. Mix with a dough hook on low for 4 minutes or stir vigorously by hand; dough will be sticky.
• Oil a large bowl with 3 tablespoons olive oil, place dough inside and turn to coat. Cover and proof at room temperature until doubled, about 1 hour.

Prepare and Bake the Bread:

• Preheat oven to 425°F (218°C).
• Grease a 16″x12″ baking sheet with remaining 1 tablespoon olive oil.
• Transfer dough to the pan and rest 15–20 minutes, uncovered.
• Using oiled hands, press dough to fill the pan. If it springs back, rest another 10 minutes.
• Spread marinara sauce over the dough.
• Proof uncovered until the dough rises just below the rim, about 30–45 minutes.
• Sprinkle oregano and sea salt, then bake 16–20 minutes until golden, rotating halfway.
• Cool at least 30 minutes before cutting. Slice and enjoy.

Nutrition

Calories: 2368 kcal,
Carbohydrates: 491 g,
Protein: 69 g,
Fat: 12 g

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
Share a photo and tag the creator if you post your results.