Potato Rosemary Focaccia

For this potato rosemary foccacia, an herb oil of basil, oregano, rosemary, garlic and thyme is drizzled on focaccia with potato, onions, and rosemary.

This focaccia variation, which goes under the name focaccia con patate e rosmarino in Tuscany and “potato pizza” in New York City, is beginning to emerge as the most popular topping among the new generation of focaccia fanciers. It is their benchmark in much the same way that the pizza Margherita is the benchmark for pizza and the baguette is for bread. When you make it, you’ll understand why. This dough recipe makes the best-tasting all-purpose focaccia dough that I’ve ever had and is also the easiest to make. Like many of the dough recipes in this book, it utilizes a delayed-fermentation technique, a method so perfectly suited to focaccia that I now use this recipe in place of most of the previous focaccia recipes that I’ve learned or developed.–Peter Reinhart

Potato Rosemary Focaccia

A potato rosemary focaccia--bread topped with sliced potatoes and rosemary sprigs on a white plate
For this potato rosemary foccacia, an herb oil of basil, oregano, rosemary, garlic and thyme is drizzled on focaccia with potato, onions, and rosemary.
Peter Reinhart

Prep 45 mins
Total 6 hrs
5 from 1 vote
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For the dough

  • 5 3/4 cups unbleached bread flour
  • 2 teaspoons table salt or 3 1/2 teaspoons kosher salt
  • 2 1/2 teaspoons instant yeast
  • 2 1/2 cups ice-cold water (40°F or 5°C)
  • 1/4 cup olive oil

For the herb oil

  • 2 cups olive oil
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon rosemary leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons granulated garlic powder or 10 cloves fresh garlic, pressed and lightly sauteed in 1/2 cup of the olive oil, above
  • 1 tablespoon kosher salt or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chile flakes (optional)
  • 1 teaspoon sweet or hot paprika (optional)

For the focaccia

  • 1/4 cup plus 2 tablespoons olive oil
  • 1 1/2 pounds new potatoes or Yukon Gold potatoes
  • 1 large white or yellow onion cut into thin strips (optional)
  • Leaves from 1 rosemary sprig
  • 1 cup Herb Oil
  • 1/2 teaspoon each coarse sea salt or kosher salt and freshly ground black pepper or to taste


Make the dough

  • With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes. Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful. Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
  • Then add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful. Even though it is sticky, the dough should till pass the windowpane test.
  • Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.

Make the herb oil

  • In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.

Make the focaccia

  • Shape and dimple the dough in a 12 by 17-inch (30 by 43-cm) sheet pan using the 2 tablespoons olive oil for preparing the pan and the 1/4 cup olive oil for dimpling the dough. Let the dough rise at room temperature for 2 to 3 hours, or until it fills the pan.
  • While the dough is rising in the pan, prepare the potatoes. If using new potatoes, place them in a saucepan with water to cover, bring to a boil, and boil for about 10 minutes, or until they can be easily pierced with a fork. Drain, let cool (or plunge them in cold water to speed the process), and cut into 1/4-inch-thick (6 mm) slices. If using regular-sized Yukon Gold potatoes, slice them paper-thin using a food processor, a mandoline, or a chefs knife. In a bowl, combine the sliced potatoes, onion, and rosemary. Pour in the Herb Oil and toss gently to coat.
  • Preheat the oven to 500°F (260°C). When the focaccia is fully risen and ready to bake, remove the potatoes from the oil, shaking off the excess oil, and spread the slices over the surface of the dough, either randomly or stacked like dominoes. If using Yukon Gold potatoes, you may need to overlap more tightly to fit on the dough. Place the sheet pan on the middle shelf of the oven, bake for 5 minutes, and then lower the temperature to 400°F (200°C). Bake for 15 minutes, then rotate the pan 180 degrees. Continue to bake for 20 to 25 minutes longer or until the dough and the potatoes are golden around the edges.
  • Remove the finished focaccia from the oven and immediately transfer it to a cooling rack. Drizzle any oil remaining in the pan, as well as any remaining Herb Oil, to taste, over the potatoes. Season with the salt and pepper, then let cool for at least 20 minutes before cutting and serving.
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  1. I posted a pic on the What’s for Dinner FB page. We love it but …
    – the dough was too dry resulting in a pretty dense loaf without the characteristic holes
    – 8 potatoes?! – are they meant to be layered in 3-4 layers?
    Don’t get me wrong – still yum. But I layered thinly sliced Yukon Gold & sweet potato and a sweet onion also mandolined. I had 4 potatoes and enough leftover for a small Torta Español!

    I will try adding more water and maybe up the portion of white whole wheat (I used 3/4 C here) – and I’d use only 2 potatoes.

    1. I prepared the dough (in the fridge) and oil for tonight’s dinner and just found out our plans changed. Can I use the dough tomorrow?

    2. Jacqueline, sounds like you freelanced a bit here. Whole-wheat flour takes longer to absorb liquid than all-purpose flour and will require more. King Arthur flour says, “The same amount of water used in both an all-purpose flour and whole wheat flour bread recipe will yield whole wheat dough that’s stiffer than AP dough.”

      Also did you weigh the potatoes? I believe Peter is referring to new potatoes that are 2 or so inches in diameter.

      1. I almost always do. But I really didn’t think 3/4 C would make that much difference with the 5 C of bread flour? “Longer to absorb”? Does that mean using same ratio if I let it sit / rise longer (as opposed to adding more liquid?) it would be okay? I actually got huge lovely rise and left in fridge overnight etc.

        “1 1/2 lbs of Yukon gold potatoes” so I didn’t weigh, even though I have a scale. It was not a disaster by any means…I think if the flour had been in weights rather than cups, I would have done.

        Baking is more exact..I know, but somehow I think of focaccia as different. Anyway, have a peek at the FB page, pretty good for a first shot. ?

        1. Jacqueline, I misread your comment. You’re right–3/4 cup wouldn’t make a difference. Hmmmm, I’m a bit flummoxed then. And the Facebook picture looks great! It looked so great, I had to post it here, too. Hope you don’t mind.


  2. 5 stars
    I was drawn to this recipe for some reason. I just had to make it. I was a little concerned about how it would go over, but my fears were unfounded. It tasted wonderful with a crispy crust and soft filling. I will make this again but, with perhaps a little less oil. Thank you.

    1. You’re welcome. And thanks in return for taking the time to let us know about your experience. Feedback from readers means a lot to us. So glad you enjoyed the focaccia enough to want to make it again.

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