Potato Rosemary Focaccia ( Focaccia Con Patate E Rosmarino )

READY IN: 3hrs 20mins
Recipe by MsKittyKat

Cooking time includes rising time. I don't own a Kitchenaid type mixer so the instructions are for hand kneaded bread. I imagine a mixer would work just fine for mixing and kneading. This is a great way to use up leftover mashed potatoes.

Top Review by TooAllergic

**I made this from an apparent duplicate recipe, so I am re-posting my review**My husband and I at 1/3 of the pan right after it came out of the oven. This is wonderfully delicious focaccia. And so easy! I made it for Thanksgiving instead of rolls and it was a big hit! I used 1/4-1/2 Cup less flour (however I live in the desert!!!). I used purple, red and yellow fingerlings and fresh rosemary--a heaping TBSP (I always use more fresh than dry). ***You might want to clarify the oil for the bowl is different from the oil for the drizzle/brush (we kept the raw garlic in it--mashing it in our mortar and pestle with some of the rosemary and oil and drizzled it all over!!). We used coarse sea salt to sprinkle.

Ingredients Nutrition


  1. In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy.
  2. 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.
  3. 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.
  4. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil.
  5. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
  6. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered.
  7. 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.
  8. 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.
  9. 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.
  10. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

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