Best 6 Simple Potato And Rosemary Focaccia Recipes

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Embark on a culinary adventure with our delectable potato and rosemary focaccia, a symphony of flavors and textures that will tantalize your taste buds. This rustic Italian bread is elevated with the addition of tender potatoes and aromatic rosemary, creating a delightful combination that is perfect for any occasion. The focaccia dough, made with a blend of all-purpose and bread flour, achieves a golden crust and a soft, chewy interior that pairs perfectly with the savory potato and herb filling. Alongside the potato and rosemary focaccia, we present a collection of equally enticing recipes that will satisfy any craving. Indulge in the classic flavors of a traditional focaccia with our basic focaccia recipe, or explore the vibrant tastes of our sun-dried tomato and pesto focaccia. For a unique twist, try our sweet potato focaccia, a delightful combination of sweet and savory flavors. If you're looking for a gluten-free option, our almond flour focaccia is a delicious alternative that maintains the focaccia's signature texture and taste.

Here are our top 6 tried and tested recipes!

POTATO ROSEMARY FOCACCIA



Potato Rosemary Focaccia image

This dough recipe makes the best-tasting all-purpose focaccia dough that I've ever had and is also the easiest to make. Potato, onions, and rosemary make the focaccia base which is accented with a basil, oregano, rosemary, garlic, and thyme oil.

Provided by Peter Reinhart

Categories     Sides

Time 18h

Number Of Ingredients 22

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
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))
1/4 cup plus 2 tablespoons olive oil
1 1/2 pounds new potatoes (or Yukon Gold potatoes, peeled if desired)
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)

Steps:

  • 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.
  • 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.
  • In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
  • 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 chef's knife. In a bowl, combine the sliced potatoes, onion, if using, 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. If using onions, scatter them over the potatoes. 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 salt and pepper, then let cool for at least 20 minutes before cutting and serving.

Nutrition Facts : ServingSize 1 portion, Calories 798 kcal, Carbohydrate 84 g, Protein 15 g, Fat 46 g, SaturatedFat 25 g, Sodium 1470 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 19 g

CLASSIC FOCACCIA



Classic Focaccia image

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

Provided by Amelia Nierenberg

Categories     breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish

Time 30m

Yield One 9-by-13-inch pan

Number Of Ingredients 7

3 1/4 cups/415 grams all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon active dry yeast
1 3/4 cups/420 milliliters warm water
4 tablespoons extra-virgin olive oil, plus more for greasing
1 1/2 teaspoons coarse sea salt
Whole or chopped fresh rosemary leaves, dried oregano, fennel seeds, herbes de Provence or other dried herbs, for garnish (optional)

Steps:

  • In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
  • When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
  • Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
  • Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

NEW POTATO & ROSEMARY FOCACCIA



New potato & rosemary focaccia image

This easy Italian-style loaf is inspired by the classic chip buttie - perfect as an alternative to a dinner party bread basket

Provided by Miriam Nice

Categories     Side dish, Buffet, Snack

Time 1h30m

Number Of Ingredients 5

250g new potatoes (we used Jersey Royals)
7g sachet fast-action dried yeast
8 tbsp olive oil , plus extra for greasing
500g strong white bread flour , plus extra for kneading and dusting
small pack rosemary

Steps:

  • Cook the potatoes in boiling water for 15 mins, then drain and leave to cool completely. Meanwhile, boil the kettle.
  • Pour 175ml boiling water and 100ml cold water into a large bowl. Sprinkle over the yeast, 1 tsp salt and 2 tbsp olive oil. Mix well, then stir in the flour, adding a splash more water if the mixture feels too dry.
  • Turn out the dough onto a clean work surface and knead for 15 mins until smooth and elastic (dust the surface with a little flour if the dough is sticky), then shape into a ball. Grease the inside of a large bowl with olive oil, then add the dough to the bowl and turn a few times to coat in the oil. Cover with cling film and leave in a warm place for 1 hr or until doubled in size.
  • Grease a large roasting tin (about 26cm x 35cm) with olive oil and dust with a little flour. Heat oven to 200C/180C fan/gas 6. Carefully stretch out the dough to fit the tin, pressing it into the corners. Cut the cooked potatoes into wedges and tuck them into the dough at regular intervals, along with sprigs of rosemary, and scatter a few sprigs over the top. Cover the tin with cling film and leave to prove for another 45 mins. Remove the cling film, pour over 3 tbsp olive oil and sprinkle over a little salt. Bake in the oven for 30-35 mins or until the bread is golden and the potatoes are browning lightly.
  • When the bread is cooked, remove it from the oven and quickly drizzle over another 3 tbsp olive oil while it's still hot. Leave to cool for 10 mins, then turn out onto a board, slice and serve.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

ROSEMARY FOCACCIA



Rosemary Focaccia image

The savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 10

1/4 cup plus 3 tablespoons olive oil, divided
2 medium onions, chopped
1-1/2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 teaspoon sugar
1/2 teaspoon salt
3 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
Cornmeal
Coarse salt

Steps:

  • In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE POTATO AND ROSEMARY FOCACCIA



Simple Potato and Rosemary Focaccia image

This was my first attempt at focaccia, several years ago, and it worked out well. I've made it several times since then. Having come across it again whilst browsing my cookbooks, I thought that you might like to try it! After it is baked , although it's great just as it is, try topping it with some fresh baby spinach or rocket (arugula) leaves. and shavings of Parmesan cheese. Be sure to slice the potatoes for the topping very thinly, they will cook on top of the focaccia. From : The Vegetarian Kitchen: Susan Gardner

Provided by Karen Elizabeth

Categories     Yeast Breads

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup mashed potatoes
1 cup strong white bread flour, sifted
1 (1/4 ounce) packet easyblend yeast
1 teaspoon salt
2 tablespoons olive oil
200 ml warm water
1 medium potatoes or 1 large potato, scrubbed and sliced thinly
4 teaspoons fresh rosemary or 2 teaspoons dried rosemary
salt and pepper

Steps:

  • In a large bowl, combine the mashed potatoes, flour, yeast, salt and 1 tbsp of olive oil, and mix in enough water to form a soft dough (you may not need all the water).
  • Knead lightly, cover with plastic wrap, and leave to rise for about 1 hour.
  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Lightly oil a large baking tray.
  • Place the dough in the middle, and work it out to the edges to form a square or rectangle.
  • Top the dough with the uncooked potato slices and the rosemary, season with salt and pepper, and drizzle with the remaining oil.
  • Bake for 50 minutes, covering if the focaccia is getting too brown.

POTATO ROSEMARY FOCACCIA



Potato Rosemary Focaccia image

Categories     Bread     Potato     Bake     Rosemary     Winter     Gourmet

Number Of Ingredients 8

2 1/2 teaspoons (a 1/4-ounce package) active dry yeast
4 1/2 cups all-purpose flour
2 cups mashed cooked russet (baking) potatoes (about 1 1/4 pounds)
1 tablespoon salt
2 garlic cloves, sliced thin
1 teaspoon crumbled dried rosemary
1/3 cup olive oil
1 1/2 pounds small red potatoes

Steps:

  • In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F. oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

Tips:

  • To achieve a crispy crust and a fluffy interior, use a combination of all-purpose flour and semolina flour.
  • Rest the dough twice to allow it to rise and develop flavor.
  • Use your fingers to press the dough into the pan to create dimples. This will help the oil and rosemary to distribute evenly.
  • Bake the focaccia until it is golden brown and cooked through. The internal temperature should reach 200°F (93°C).
  • Garnish the focaccia with flaky sea salt and fresh rosemary before serving.
  • Enjoy the focaccia while it is still warm for the best flavor and texture.

Conclusion:

This simple potato and rosemary focaccia is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for a quick and easy appetizer, a light lunch, or a hearty snack. You can also use it to make sandwiches, croutons, or breadcrumbs. With its crispy crust, fluffy interior, and flavorful toppings, this focaccia is sure to be a hit with everyone who tries it.

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