Potato Focaccia

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1 12inch round loaf

Ingredients Nutrition

  • 2 12 teaspoons active dry yeast
  • 1 12 teaspoons sugar
  • 1 cup lukewarm milk
  • 2 14 cups bread flour, plus more for dusting
  • 2 tablespoons olive oil, divided, plus more for bowl and baking sheet
  • 34 teaspoon salt
  • 34 cup pancetta, diced (about 1/4 pound)
  • 1 12 cups russet potatoes, peeled and diced (about 1/2 pound)
  • 2 teaspoons fresh rosemary, finely chopped
  • salt & freshly ground black pepper, to taste
  • 1 teaspoon freshly grated lemon, zest of


  1. Proof yeast in milk and sugar for 10 minutes; combine 2 cups flour and the salt; pour yeast mixture and 1 T olive oil into well in flour mixture; stir to combine, adding remaining 1/4 cup flour as needed; dough should remain soft and slightly sticky.
  2. Scrape dough onto floured work surface and knead 5-10 minutes until smooth and elastic; place dough in an oiled bowl, cover with plastic wrap and put in a warm place to rise until doubled, about 1 hour.
  3. Heat the remaining 1 T olive oil over moderate heat and cook the pancetta slowly until very crisp; drain on paper towels and reserve the drippings.
  4. Boil the potatoes about 8 minutes or until tender; drain; in a bowl, pour the drippings over the warm potatoes; add the remaining ingredients and mix thoroughly.
  5. Place a baking stone in the oven or oil a baking sheet; preheat oven to 375°; lightly punch dough down and knead 10 times; roll out to a 12" diameter circle and transfer to a paddle or the oiled baking sheet; oil the surface of the dough and let it rise 30 minutes.
  6. Scatter the potato mixture over the dough and press in with the flat of your hand; without puncturing or tearing the dough, make evenly-spaced indentations over the dough's surface with your fingers.
  7. Bake until the bread is crisp on the bottom and the potatoes are golden brown, about 25 minutes; cool on wire rack.

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