Looking for a savory, crowd-pleasing bread that doubles as a meal or appetizer? Loaded Potato Focaccia is the perfect fusion of Italian tradition and comfort food. With golden, fluffy focaccia topped with crispy potatoes, melty cheese, and fresh herbs, every bite is a flavor bomb.
Loaded Potato Focaccia :
This Recipe brings together the best of rustic Italian bread and loaded baked potato toppings. Whether you’re hosting friends or enjoying a cozy night in, this cheesy, herby, and garlicky focaccia is a guaranteed showstopper.
History of the Recipe :
Focaccia is an ancient Italian flatbread that dates back to Roman times, originally baked on hearths and flavored simply with olive oil and herbs. It hails primarily from Liguria, Italy, where traditional toppings include rosemary, tomatoes, or olives. Over time, home cooks and bakers around the world have experimented with toppings. The idea of a loaded potato focaccia is a modern twist inspired by loaded baked potatoes — merging buttery bread with toppings like sliced potatoes, cheese, bacon, and scallions for a heartier, more indulgent dish.
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Loaded Potato Focaccia
Ingredients
For the Dough:
- 3 3/4 cups (450g) all-purpose flour
- 2 tsp salt
- 2 tsp sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/3 cup (320ml) warm water
- 1/4 cup olive oil (plus more for the pan)
For the Toppings:
- 2 medium Yukon gold or red potatoes, thinly sliced
- 1 cup shredded mozzarella or cheddar cheese
- 2 tbsp grated Parmesan (optional)
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp dried rosemary or thyme
- Salt & pepper to taste
- Optional: crispy bacon bits, green onions, or caramelized onions
Instructions
- Prepare the dough: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix into a sticky dough. Knead for 5–7 minutes or until smooth.
- Let it rise: Cover with a damp towel or plastic wrap. Let rise in a warm place for 1–2 hours, until doubled in size.
- Prep the toppings: While dough rises, thinly slice potatoes using a mandoline or knife. Place slices in cold water to remove starch, then pat dry.
- Shape the dough: Grease a 9x13" baking pan generously with olive oil. Transfer dough and press it into the pan, dimpling it with your fingers. Let it rest 15–20 minutes.
- Add toppings: Arrange potato slices evenly over the dough. Sprinkle cheese, garlic, herbs, salt, pepper, and optional toppings.
- Bake: Preheat oven to 425°F (220°C). Bake for 25–30 minutes until golden brown and the potatoes are crisp-tender.
- Cool and serve: Let cool for a few minutes. Slice and serve warm or at room temperature.
Notes
- Avoid overlapping potato slices too much so they cook evenly and crisp up.
- Let the dough rise fully for the fluffiest texture.
- You can use store-bought pizza dough for a quick version.
Tips for Loaded Potato Focaccia :
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Use a mix of cheeses for more flavor (mozzarella + fontina or cheddar).
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A sprinkle of red pepper flakes adds a mild kick.
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Leftovers can be reheated in a toaster oven for a crispy bite.
FAQs for Loaded Potato Focaccia :
Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough overnight for even better flavor. Let it come to room temp before baking.
Q: What type of potatoes work best?
A: Thin-skinned potatoes like Yukon golds or red potatoes hold up well and get crispy edges.
Q: Can I make it vegan?
A: Absolutely. Skip the cheese or use plant-based cheese alternatives.
Q: What should I serve with Loaded Potato Focaccia?
A: It’s great with soups, salads, or as a side to grilled meats.
Conclusion :
Recipe is where Italian baking meets comforting, loaded flavors. It’s crispy, cheesy, garlicky, and totally irresistible. Whether you’re feeding guests or treating yourself, this focaccia makes any meal extra special — and it’s easier to make than you’d think!