Crispy Potato Focaccia
This crispy potato focaccia features a soft, olive oil rich dough topped with thinly sliced roasted potatoes, fresh rosemary, and flaky sea salt. It is an easy, crowd pleasing bread that bakes up golden and crunchy on top with a pillowy soft interior.
Equipment
- Large mixing bowl
- 9x13 inch baking sheet
- Mandoline slicer
- Pastry brush
- Stand mixer (optional)
Ingredients
Dough
- 4 cups all-purpose flour about 500g
- 2 1/4 tsp instant yeast 1 packet
- 2 tsp salt
- 1 tsp sugar
- 1 3/4 cups warm water about 110°F
- 1/4 cup olive oil plus more for drizzling
Potato Topping
- 2 medium russet potatoes thinly sliced
- 3 tbsp olive oil for tossing potatoes
- 2 tbsp fresh rosemary chopped, plus extra for topping
- 2 cloves garlic minced, optional
- 1 tsp flaky sea salt for finishing
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar. Add the warm water and olive oil, then stir until a shaggy, sticky dough forms.
- Knead the dough for about 5 minutes by hand or with a stand mixer fitted with a dough hook, until smooth and slightly elastic but still soft and a little sticky.
- Cover the bowl and let the dough rise in a warm spot for 60 to 90 minutes, or until roughly doubled in size.
- Generously oil a 9x13 inch baking sheet. Press and stretch the dough into the pan, dimpling the surface all over with your fingertips.
- Let the dough rest in the pan for another 30 to 45 minutes while you preheat the oven to 425°F (220°C).
- Thinly slice the potatoes, about 1/8 inch thick, using a mandoline or sharp knife. Toss with olive oil, rosemary, and garlic if using.
- Arrange the potato slices in slightly overlapping rows over the dimpled dough. Drizzle with more olive oil and sprinkle with flaky salt and extra rosemary.
- Bake for 25 to 30 minutes, until the edges are deep golden brown and the potatoes on top are crisp and slightly blistered.
- Let the focaccia cool in the pan for 10 minutes before transferring to a cutting board. Slice into squares and serve warm.
Notes
For best texture, slice potatoes as thin and evenly as possible so they crisp rather than steam. Dough can be made ahead and refrigerated overnight for a slower, more flavorful rise. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze slices for up to 2 months. Reheat in a 350°F oven rather than the microwave to keep the potato topping crispy.