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overhead shot of rosemary potato focaccia on a sheet tray

Rosemary Potato Focaccia

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5 from 1 review

  • Total Time: 9 hours 35 minutes
  • Yield: 1 10-inch focaccia 1x
  • Diet: Vegan


This Rosemary Potato Focaccia recipe will be a new household favorite! Topped with fragrant herbs and crispy potatoes, this simple bread recipe is fluffy, light, and full of garlic flavor. It's the perfect appetizer for feeding a crowd at a party, no stand mixer required.

NOTE: This recipe is easily doubled if desired; as written it will yield 8 slices which is small by focaccia standards.



For poolish

  • 1/4 cup all purpose flour (58 g)
  • 1/4 cup water, room temperature (58 g)
  • 1/4 tsp instant yeast

For rest of bread

  • 1/2 cup water, room temperature (118 g)
  • 1/8 cup olive oil, plus more for topping (20 g)
  • 1/4 tsp instant yeast
  • 1 and 1/2 cups all purpose flour (212.5 g)
  • 1 1/2 tsp sea salt (4.5 g), plus more for topping
  • 4 small purple potatoes, very thinly sliced
  • 2 sprigs fresh rosemary, minced
  • 2 garlic cloves, very thinly sliced (optional)


The night before (poolish)

  1. In a medium bowl combine all poolish ingredients. Cover with a towel and let sit for 8 hours. If not using after 8 hours, refrigerate and use within 24 hours for best results.

Day of baking (for bread)

  1. Combine poolish in a large bowl with water, olive oil, yeast, and flour. Stir to combine until full incorporated. Mix until it barely forms a ball.
  2. On an unfloured surface (or just inside the bowl), knead with your hands for 8 minutes. Alternatively, if you have a stand mixer, feel free to knead with the dough hook for 5 minutes.
  3. Add kneaded dough to an oiled mixing bowl and cover with a towel once more. Let sit for 1 hour 15 minutes. It will double in size.
  4. Line a baking sheet with parchment paper. Remove dough from bowl and shape into a circle or disk on parchment, about 8 inches in diameter. Make sure no parts of the dough are too thin, you want to maintain a thicker base when possible. Cover with the towel one final time and let proof in a warm space for 50 minutes. While this is proofing, preheat your oven to 450 degrees F.
  5. Once your dough is proofed, it's time to add the potato topping. Combine thinly sliced potatoes in a bowl with a heavy drizzle of olive oil, stirring to coat. Layer across the surface of the focaccia, creating a spiral if you'd like. Scatter minced rosemary on top of potatoes and sprinkle with salt. Add garlic chips if using. Coat once again with olive oil (this will help it get crispy when baked).
  6. Bake for 15 minutes, let cool slightly, and enjoy! Bread is best stored in the freezer and reheated in a covered skillet.
  • Prep Time: 20 minutes
  • Rising time: 9 hours
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Italian


  • Serving Size: One eighth of recipe
  • Calories: 252.2 calories
  • Sugar: 1.1 grams
  • Sodium: 444.2 milligrams
  • Fat: 13.9 grams
  • Saturated Fat: 1.9 grams
  • Unsaturated Fat: 12 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 27.2 grams
  • Fiber: 1.3 grams
  • Protein: 4.4 grams
  • Cholesterol: 0 milligrams