This Potato and Rosemary Focaccia delivers soft, flavorful bread topped with thinly sliced potatoes and fresh rosemary! It’s so easy to make at home and excellent as a side dish, snack, or appetizer. Absolutely delicious!
You will surely love this potato rosemary combo if you like focaccia Barese or the classic basil focaccia.
A bread with potatoes and herbs on top and a generous amount of olive oil to form the crusty edges. How can you say no to that? 🙂
You can use them for sandwiches, serve them with Italian cured meat, or just enjoy them on their own.
Oh, and you don’t need a stand mixer to make this rosemary and potato focaccia recipe. Using your hands for kneading is perfectly fine!
FOR MORE TRADITIONAL ITALIAN RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Flour – you only need all-purpose flour for this potato focaccia.
- Potatoes – peeled and chopped as thin as possible.
- Yeast – as always, I use active dry yeast.
- Rosemary – fresh rosemary will be excellent.
- Olive oil – I strongly suggest extra-virgin olive oil since you will be brushing it on top of the focaccia and potatoes.
- Sugar and salt – use your favorite brand for granulated sugar and sea salt.
How to make potato rosemary focaccia
Start by combining yeast and sugar with warm water, then set aside until ready.
Mix flour and one teaspoon of salt in a stand-mixer bowl.
Add three tablespoons of olive oil and the yeast mixture.
Mix until you get a smooth dough.
Place the ball of dough in an oiled bowl.
Cover with a kitchen cloth and set aside until it doubles in size.
While the potato focaccia dough is proofing, combine the fresh rosemary leaves, two tablespoons of olive oil, and salt — then set aside.
Brush your round pan with the remaining olive oil. For reference, this recipe uses a 30-cm or 12-inch diameter pan.
Deflate the dough by punching it in the middle and transferring it to the oiled pan.
Use your fingers to spread the potato focaccia dough evenly; rubbing oil on your hands will help.
Cover with the kitchen towel and set aside thirty to forty-five minutes or until it becomes slightly puffy.
Preheat your oven to 220°C (400°F).
Peel and slice the potatoes as thin as possible and arrange them in a circle on top.
Brush with the oil and rosemary from earlier, distributing the rosemary leaves randomly on top.
Sprinkle with sea salt if you have them on hand.
Place your rosemary and potato focaccia tray in the oven for twenty-five to thirty minutes or until it turns golden (and the potatoes crispy on the edges).
Transfer to a cooling rack and let cool.
Sprinkle with more sea salt, if desired — slice and serve!
Helpful tips
- When spreading the potato focaccia dough in the pan, there is no need to reach the edges of the pan — this will happen when it expands in size.
- Feel free to use a mandolin if you have difficulty slicing the potatoes in identical thinness.
- You can use more potatoes if you prefer; just arrange them strategically so they all have a crunchy side when served.
Recipe variation
- Dried rosemary. You can use it as a substitute if you cannot find fresh rosemary, but keep a close eye on it when baking to avoid burning it.
- Salt. You can also use regular salt if you don’t have any sea or rock salt.
So how about it? Try this potato and rosemary focaccia recipe this weekend, and let me know!
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📖 Recipe
Potato and Rosemary Focaccia Recipe
Equipment
- Round baking pan (30-cm or 12-inch in diameter)
Ingredients
- 8 grams dry yeast (.25 ounce or 1 & 1/2 teaspoons)
- 180 ml warm water (3/4 cup)
- 300 grams flour (10.55 ounces or about 2 cups)
- 5 grams sugar (.20 ounce or 1 teaspoon)
- 6 ml olive oil (6 tablespoons)
- 8 grams salt (.25 ounce or 2 teaspoons), plus more for sprinkling
- 3 to 4 small potatoes
- 2 tablespoons fresh rosemary leaves
Instructions
- Combine yeast and sugar with warm water, then set aside until ready.
- Mix flour and one teaspoon of salt in a stand-mixer bowl.
- Add three tablespoons of olive oil and the yeast mixture, then mix until you get a smooth dough.
- Place it in an oiled bowl, cover it with a kitchen cloth, and set aside until it doubles.
- While the potato focaccia dough is proofing, combine the fresh rosemary leaves with two tablespoons of olive oil and salt — then set aside.
- Brush a round pan with the remaining olive oil. For reference, I use a 30-cm or 12-inch diameter pan in this recipe.
- Deflate the dough by punching it in the middle and transferring it into the oiled pan.
- Use your fingers to spread the dough evenly; rubbing oil on your hands will make it easier.
- Cover with the kitchen towel and set aside thirty to forty-five minutes or until it becomes slightly puffy.
- Preheat your oven to 220°C (400°F).
- Peel and slice the potatoes thinly, then arrange them on top.
- Brush with the oil and rosemary from earlier, distributing the rosemary leaves randomly.
- Sprinkle with sea salt if you have them on hand.
- Place your potato and rosemary focaccia tray in the oven for twenty-five to thirty minutes or until it turns golden (and the potatoes crispy on the edges).
- Transfer to a rack and let cool.
- Sprinkle with more sea salt, if desired — slice and enjoy!
Notes
- Cook’s Tip: Feel free to use a mandolin if you have difficulty slicing the potatoes in identical thinness.
- Refer to the post for more tips and variations.
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