Potato Focaccia Cloudlike Bread with Crispy Edges Rosemary Aroma

My GoTo Potato Focaccia Recipe Crispy Easy

By Sally ThompsonSeptember 11, 2025

Table of Contents

Recipe Introduction

Craving Comfort?

Ever just fancy something proper comforting? This Potato Focaccia is that something. It's soft, flavourful, and frankly, dead easy to make.

I'm hooked. This recipe is going to be your new best friend if you love baking.

A Slice of Italy

Focaccia with potatoes comes from Italy, obviously! The recipe is inspired by Ken Forkish's approach to a rustic loaf, with the addition of potatoes.

It's usually eaten with your main or as a quick snack. This Easy focaccia recipe requires medium baking skills. It takes about 4 hours including prep time, with about 8-12 servings.

Why You'll Love This

This recipe offers something special. It's a tasty and wholesome option. It's also perfect for sharing with friends or family.

Making Homemade focaccia is easier than you think. Plus, who doesn't love warm bread? The Italian potato bread is worth every minute!

Let's talk ingredients now.

Ingredients & Equipment for Your Potato Focaccia Masterpiece

Alright, buckle up, buttercups! Let's talk about what you'll need to whip up this incredible Potato Focaccia . Honestly, it's easier than you think, even if you've only ever made toast before.

Remember that time when my sourdough went rogue? Well, this recipe is WAY less temperamental.

Main Ingredients: The Building Blocks

Here’s the lowdown on what you'll need. And don't worry, I've got the measurements in both US and metric, because I'm thoughtful like that.

I like to think this Potato Focaccia bread is like Biscuits Pizza, but even better.

Potato Mixture:
- 1 medium russet potato (about 8 oz / 225g ), peeled and quartered. Pro tip: Use Yukon Golds for a slightly sweeter flavour
- ½ tsp (3g) fine sea salt
Dough:
- 400g (3 cups + 2 Tbsp) unbleached all-purpose flour
- 350g (1 ½ cups) lukewarm water (about 85- 90° F / 29- 32° C ). Get it right, or your yeast won't wake up!
- ½ tsp (1.5g) active dry yeast
- 10g (2 tsp) fine sea salt
Topping:
- ¼ cup (60ml) extra virgin olive oil, plus more for drizzling. Don't be stingy now.
- 2 Tbsp fresh rosemary leaves, chopped
- Flaky sea salt, for sprinkling. Maldon is your friend here.

When choosing potatoes, look for firm ones without sprouts. For the olive oil, splurge a little. A good quality one makes all the difference.

Don't worry if you want to make gluten-free Potato Focaccia either, it can be done!

Seasoning Notes: Flavor Boosters for Your Italian Potato Bread

This is where you get to play around! Rosemary is classic for Rosemary Focaccia , but thyme or oregano are good substitutes.

Honestly? A little garlic powder never hurt anyone. You could make Almond Muffins , but seriously, make this instead.

If you are aiming for a Focaccia recipe flavour enhancement, try a pinch of red pepper flakes for a little kick.

A drizzle of balsamic glaze after baking adds a tangy sweetness. If you want to go truly crazy, you could even make a Focaccia with potatoes , it's totally up to you!

Equipment Needed: Keep It Simple, Buttercup!

You don't need a fancy kitchen to make this easy focaccia recipe .

Large mixing bowl
Baking sheet ( 13x9 inch is ideal)
Parchment paper or silicone baking mat
Potato ricer (optional). Honestly, it makes things smoother, but a fork works too.

Instead of a fancy ricer, you can use a potato masher or even a sturdy fork. If you don’t have parchment paper, grease the baking sheet really well.

This is all you need to bake some homemade focaccia !

Cooking Method: Getting Your Bake On with Potato Focaccia

Oh my gosh, you guys, let's talk about Potato Focaccia . Honestly, I used to be so intimidated by making bread.

You know? All that kneading and proving...seemed like too much hassle. But then I stumbled upon this easy focaccia recipe , and my life changed.

I'm talking cloud like bread with crispy edges, the aroma of rosemary wafting through your kitchen… bliss! It's like a pizza, biscuits and bread, all rolled into one.

And it all started with a humble potato.

Prep Steps: Mise en Place Mania!

First things first, let's get organized. It's all about the mise en place , darlings! Peel and quarter your one medium russet potato.

Chop your rosemary. Measure out your flour (400g), water (350g), yeast (½ tsp) and salt (10g). And don't forget that glorious ¼ cup of olive oil.

I once forgot the salt and, honestly, it tasted like sad cardboard. Learn from my mistakes! This focaccia with potatoes is a serious experience.

step-by-step: From Zero to Focaccia Hero

Boil those spuds until they're tender.
Mash 'em up real good with ½ tsp of salt. Let it cool slightly.
Mix 400g flour, 350g lukewarm water, ½ tsp yeast and the mashed potato in a bowl. Let it rest for 30 minutes .
Add 10g salt and mix it for 5- 8 minutes .
Let it rise for 2- 3 hours , or until it doubles.
Stretch it into a pan and let it rise again for 30- 60 minutes .
Dimple that dough, drizzle with olive oil, rosemary, and flaky sea salt.
Bake at 450° F ( 230° C) for 25- 30 minutes .

Pro Tips: Secrets from My Kitchen

Want to take your Homemade focaccia to the next level? Try using a potato ricer for the smoothest Italian potato bread .

And don't be shy with the olive oil! That's how you get those beautifully crisp edges. Also, resist the urge to add more flour.

The dough is meant to be sticky! If you are really health conscious, this recipe isn't the place for gluten-free alternatives to flower or low sodium choices.

Potato Focaccia: A simple recipe to have at home

So, there you have it! My foolproof guide to Potato Focaccia . Give it a whirl and let me know how it goes! And remember, even if it doesn't look perfect, it'll still taste amazing.

Because, honestly, who can resist a slice of warm, rosemary scented bread? It's a serious winner. Maybe even better than Almond Muffins … okay, maybe not quite , but close! Give this amazing recipe a go.

**Recipe Notes for Your Potato Focaccia**

Alright, so you're about to bake your very own Potato Focaccia . Here are some extra thoughts, nuggets of wisdom and pro tips to keep in mind.

I've been there, made all the mistakes, so you don't have to! You can adapt the basic Focaccia recipe and change the toppings, but the potato base is the way to go!

Plating Like a Pro & What to Serve With Potato Focaccia

Presentation is everything, innit? For a rustic vibe, tear your Potato Focaccia into rough pieces and arrange it on a wooden board.

A drizzle of good olive oil and a sprinkle of extra flaky sea salt will make it look extra fancy.

Honestly, this bread is amazing on its own, but a few simple sides really elevate it. A fresh, vibrant salad with a lemon vinaigrette cuts through the richness of the Rosemary focaccia .

Think rocket, cherry tomatoes, and a few shavings of parmesan. Or serve alongside a bowl of creamy tomato soup for ultimate comfort food.

Fancy a drink? A crisp Italian Pinot Grigio or Aperol spritz are chefs kiss . Biscuits Pizza and Almond Muffins are good for dessert.

Storage Like a Boss

Leftover Homemade focaccia ? No worries. Pop it in an airtight container at room temperature, and it will stay fresh for a day or two.

The best way, in my opinion, is to store it in the fridge in an airtight container. If you want to keep it for longer, wrap it tightly in foil and freeze it for up to a month.

Reheating is a doddle. Just warm it up in a low oven ( 300° F or 150° C ) for 5- 10 minutes , or until it's heated through.

A quick zap in the microwave will also do the trick, but it won't be as crisp. I would not recommend this method, as the bread will turn to rubber.

Toasting is also a viable option.

Potato Focaccia Variation Station

Okay, let's get creative! Want to make your Potato Focaccia Bread gluten-free ? Swap out the all-purpose flour for a gluten-free blend.

Just remember that the texture might be slightly different, and the dough may need a little extra hydration.

Fancy a seasonal twist? In the autumn, try swapping the rosemary for sage and adding roasted butternut squash. Or use sweet potato for the dough instead.

The options are endless! In the summer, sun-dried tomatoes and fresh basil.

Nutrition Nuggets - The Nitty Gritty

Let's face it, Easy focaccia recipe isn't exactly health food. But it's all about balance, right? A slice of Focaccia with potatoes will give you a decent dose of carbs for energy, plus some fiber from the potatoes.

The olive oil provides healthy fats, and the rosemary has antioxidant properties.

Of course, Italian potato bread is best enjoyed in moderation. Consider who you are serving to, and consider any dietary restrictions.

So, there you have it! Everything you need to know to bake the perfect Potato Focaccia . Don't be afraid to experiment and make it your own. Happy baking, love!

Frequently Asked Questions

Why is my Potato Focaccia dough so sticky? Is this normal?

Yes, a sticky dough is absolutely normal for this Potato Focaccia recipe! The high water content and the addition of mashed potato contribute to its stickiness. Embrace it! Resist the urge to add more flour, as that will result in a denser, less airy focaccia.

Just work with it gently during shaping and use oiled hands if needed.

Can I make this Potato Focaccia ahead of time?

You certainly can. After baking, let the focaccia cool completely. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. To refresh, you can warm it slightly in a low oven (around 300°F/150°C) for a few minutes or just eat it as is.

Think of it like a good cheese, though - the day it's made is the best!

What if I don't have fresh rosemary for the Potato Focaccia? Can I use dried?

While fresh rosemary gives the best aroma and flavor, you can definitely use dried rosemary in a pinch. Use about 1 tablespoon of dried rosemary in place of the 2 tablespoons of fresh. Just remember that dried herbs are more potent than fresh, so use a little less.

Nobody wants a focaccia that tastes like potpourri, right?

Is there a way to make this Potato Focaccia healthier?

While focaccia is a treat, there are a few tweaks you can make. Consider using whole wheat flour for a portion of the all-purpose flour (start with replacing 1/4 to 1/2 of the flour).

You can also reduce the amount of olive oil used for topping slightly, but remember that the oil contributes to the crispy crust and flavor! Ultimately, moderation is key enjoy a slice as part of a balanced meal.

My focaccia isn't as crispy as I'd like. What am I doing wrong?

Crispiness is key! Make sure you're using a generous amount of olive oil, both on the baking sheet and drizzled on top before baking. Also, check your oven temperature - it might be running a bit low. Finally, baking the focaccia on the bottom rack of the oven can help to crisp up the bottom.

Alternatively, after baking on the sheet, you can remove the focaccia and place it directly on the rack in the oven for a few minutes.

Can I add other toppings to my Potato Focaccia besides rosemary?

Absolutely! Focaccia is a blank canvas for flavor. Consider adding sliced cherry tomatoes, olives, caramelized onions, or even a sprinkle of Parmesan cheese. Just be mindful of the moisture content of your toppings; too much moisture can prevent the focaccia from crisping up properly.

Go wild, get creative, and find your perfect topping combination!