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Potato & Rosemary Focaccia


For the dough:

2 1/2 cups plain flour

7g dried yeast

1 tbsp. white sugar

1 cup warm water

2 tbsp. extra virgin olive oil

For the rosemary oil:

3-4 tbsp. extra virgin olive oil

2-3 sprigs of rosemary leaves, roughly torn

2 garlic cloves, minced

salt and pepper to season

4-5 baby potatoes, finely sliced


  1. To make the rosemary oil, to a glass jar add the oil, garlic, rosemary, salt and pepper. Mix well to combine and set aside. Rinse and pat dry the potatoes and thinly slice them. Transfer to a bowl filled with water and set aside.

  2. To make the dough, add the warm water to a bowl and sprinkle the dried yeast over the top. Allow to sit for 10 minutes, until frothy,

  3. In a separate bowl, pour in the flour, yeast water, sugar and oil and use your hands to mix into a dough. Transfer to a clean work surface and lightly dust with a little extra flour. Knead the dough for 8-10 minutes to achieve a smooth and elastic consistency.

  4. Lightly grease the sides and bottom of the same bowl with a little oil and place the dough back in. Cover with plastic wrap and tea towel and place into a dark spot, allowing to rest for 1 hour, until it's doubled in size.

  5. Prepare a baking dish with a drizzle of the rosemary oil, covering the base and sides of the dish. Place the dough in the baking dish and using your hands to stretch out the dough making sure it covers the base. Cover with plastic wrap and tea towel and place into a dark spot to allow to rest for further 1 hour, until it's doubled in size.

  6. Preheat your oven to 180c/375f. Remove the plastic wrap and tea towel and drizzle the rosemary oil all over the top of the focaccia. Use your fingers to create little dimples in the dough. Drain your potatoes well, pat them dry and arrange them over the top of the dough. Drizzle with more of the rosemary oil over the top with an extra sprinkle of salt and pepper to season.

  7. Place into the oven to bake for 40 minutes until the top and potatoes are golden brown.

  8. Remove from the oven, keeping the focaccia in the baking tray until it's cool enough to take out. Slice and serve warm.

  9. Enjoy!

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