Loaded Potato Focaccia
Fluffy Italian focaccia loaded with crispy potatoes, cheese, garlic, and herbs — a deliciously satisfying twist on a classic.
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.