Potato Focaccia
Savor the deliciousness of this Potato Focaccia, a golden, fluffy bread topped with mozzarella, thyme, and crispy potato slices. Perfect for any meal, this focaccia combines the rich flavors of fresh herbs and gooey cheese, creating a deliciously savory bite. Though it requires some patience, beginners can simplify the process by substituting pizza dough for an easier version. Serve warm and watch it disappear quickly from the table!
Tasty Team
Total Time
7 hr 25 min
7 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Total Time
7 hr 25 min
7 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 3.5 cups bread flour
- ¾ tablespoon all-purpose flour, + 2 tablespoons
- 1 1.25 oz packet instant yeast
- 1.74 cups water, room temperature
- 1 tablespoon salt
- 2 tablespoons olive oil, plus more to top the focaccia
- ½ cup shredded mozzarella cheese, divided
- 2 fresh thyme sprigs, leaves picked
- 1 large russet potato, (about 300g), peeled and thinly sliced
- course sea salt, for sprinkling
Nutrition Info
- Calories 627
- Fat 11g
- Carbs 107g
- Fiber 4g
- Sugar 0g
- Protein 23g
Estimated values based on one serving size.
Preparation
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flours, yeast, water, and salt. Mix on speed 1 for 2 minutes, or until incorporated. Increase to speed 5 and continue mixing for another 5 minutes, or until the dough strengthens and clumps around the dough hook. Let the dough rest in the bowl for 10 minutes.
- Turn the mixer to speed 1 and slowly drizzle in the olive oil. Increase to speed 2 and mix for 2 minutes, or until the dough comes back together.
- Transfer the dough to a bulk fermentation container and cover. Give the dough 3 sets of stretches and folds at 30-minute intervals, with the first set starting 30 minutes after the start of bulk fermentation.
- Liberally grease the inside of a 9x13-inch dish with olive oil and line with parchment paper.
- Gently scrape the dough into the prepared dish. The dough will naturally spread out during the proofing period, so it’s unnecessary to spread the dough aggressively. Cover the dough with lightly greased plastic wrap and let proof for about 4 hours, or until the dough is doubled in size.
- About 30 minutes before the end of the 4-hour proof period, preheat the oven to 450°F (230°C).
- Dimple the top of the dough all over with wet fingers. Sprinkle the top of the dough evenly with ½ cup mozzarella cheese. Drizzle olive oil liberally all over the top, then sprinkle with the thyme. Place the potato slices over the entire surface of the dough and sprinkle with coarse sea salt.
- Bake for about 30 minutes, or until the top and bottom are golden. Let cool in the pan, then transfer to a wire rack.
- Enjoy!
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