Simple Potato and Rosemary Focaccia
Soft, airy, and perfectly golden, this Simple Potato and Rosemary Focaccia transforms humble ingredients into an irresistible homemade bread. Featuring a tender, olive oil-infused dough topped with paper-thin slices of creamy potato and fragrant fresh rosemary, this rustic Italian classic brings together comforting flavors and delightful textures. The dough’s gentle dimpling creates pockets for the olive oil to settle, while a final sprinkle of flaky sea salt adds a crisp, savory finish. Perfect as a sharable appetizer, a hearty side, or the centerpiece of any bread basket, this focaccia recipe requires minimal effort yet delivers maximum flavor. Whether you're a seasoned baker or a beginner, this recipe is your ticket to bakery-quality bread at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
- 50 milliliters Olive oil
- 1 medium-sized Potato
- 2 sprigs Fresh rosemary
- 1 teaspoon Flaky sea salt
Instructions
In a large bowl, combine the flour, salt, and yeast.
Gradually add the water and 2 tablespoons of olive oil to the dry ingredients. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook for 5-6 minutes.
Lightly oil a large bowl. Place the dough in the bowl, cover it with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size.
Preheat your oven to 220°C (430°F). Lightly oil a 9x13-inch baking tray or line it with parchment paper.
Punch down the dough and transfer it to the prepared baking tray. Gently stretch and press the dough into the tray to evenly fill it.
Slice the potato very thinly (preferably with a mandoline) and toss the slices with 1 tablespoon of olive oil and a pinch of salt.
Arrange the potato slices on top of the dough in an even layer. Sprinkle the rosemary leaves over the potatoes.
Use your fingers to gently press dimples into the surface of the dough and toppings.
Drizzle the remaining olive oil over the top of the focaccia and sprinkle with flaky sea salt.
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove the tray from the oven and allow the focaccia to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 6368 mg | 277% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 3.5 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
