The Fresh Loaf

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XXIV - Sourdough Potato Focaccia

lumos's picture

XXIV - Sourdough Potato Focaccia


Sourdough Potato Focaccia




   For Dough

      Starter (70% hydration)   70g

      Strong flour   100g*

      T65 flour    100g (or 95g Plain flour + 5g WW)*

              *(or alternatively, 195g AP + 5g WW)

      Salt  4g

      Extra Virgin Olive Oil  1 tbls

      Water   155g (78%)


  For Topping

     150 – 200g Small new potatoes (no need to peel)

     1 clove garlic, crushed and chopped


     Salt and freshly ground black pepper

     Olive oil

     Coarse sea salt

     Optional … Parmesan cheese



  1. Mix all the ingredients for the dough and autolyse for 30 minutes.
  2. S & F 3 times in the bowl every 40 minutes or so until medium gluten development.
  3. Put in the fridge and cold retard for overnight – 24 hrs.
  4. Take it out of the fridge and leave for 30 minutes -1 hr at room temperature.
  5. Letter-fold the dough once or twice to give extra-strength if necessary. 
  6. Rest until fully proofed.
  7. Meanwhile, thinly slice the potatoes to a thickness of ₤1 coin….which may not give much clue to people outside UK. :p….it’s about 3mm thick. The important point is that the slices should be quite thin or they won’t cook in the time the dough bakes.
  8. Put the sliced potatoes, olive oil, rosemary, chopped garlic and salt & pepper in a large bowl and mix well.
  9. Spread the dough into 20-21cm X 30-31cm rectangular on a well oiled baking parchment, dimpling all over with oiled fingertips.
  10. Layer the potato slices over the top and scatter the rosemary and garlic over the potatoes.

  11. Cover and leave for 1- 1 1/2 hours until dough increase the volume and the edges get puffed up a little. 

  12. Pre-heat the oven to 200 – 210 C.

  13. Sprinkle coarse sea salt over the top with freshly grated Parmesan cheese (if using). Drizzle with more olive oil and bake for 25- 35 minutes until golden and potatoes are soft and cooked.





Roast Turkey Sandwich with the left-over focaccia next day



SylviaH's picture

your delicious looking focaccia.  I was just looking at potato focaccia last night.. and grape, fig, cheese this morning...yummm..I love potatoes, raised on them..I've been on a potato diet.. : /  now you've put me over the edge.  I quess you could turn the bread upside down on the sandwich too..but sure looks pretty and delicious the way you have it pictured.  The cheese sprinkle sounds fantastic..I'll have mine with cheese, please, face up, too!


lumos's picture

Thanks, Sylvia!

Yeah, you could use the sliced focaccia upside down for sandwich.....Never thought of that. It was actually a bit difficult to hold the sandwich while eating with oily potato slices slipping and bits of rosemary and garlic sticking to my fingers.....

I make this focaccia quite often because it goes quite well with lots of things. It's good WITHOUT cheese, too!  :p


ETA : Re potato diet....

This recipe will feed 3-4 people easily and the amount of potatoes you need is not very much.   So what do you fear? 

::pushing over the edge:: :p

asfolks's picture

I can't wait to try this, it looks fantastic.

I will make some serious points with my partner when I pull this out of the oven. She's a good Irish girl who never met a potato she didn't like.

Thanks for posting!


lumos's picture

Thanks, Alan!

You can use more potato than what the photo with the uncooked focaccia shows, overlapping them each other more, especially if your partner loves potatoes!

One thing to confess.... The photo of uncooked focaccia is actually from the one I baked a few months ago. Different from the baked one which I made a few days ago.  It's getting dark much earlier here in UK now, by the time I assembled the last one it got too dark to take a photo without turning the light on. I hate photoes taken under the nigh light because they always come out with weird colour, so I used the photo from a few months back which I had in my album.

The one I made a few days ago (=in the photoes of the cooked one, all taken the following day under natural light) were made like that, with potato slices overlapping each other by 0.5 mm - 1 cm.  

But don't over-do it, or the potato won't cook enough.

Let me know how your partner (and you!) liked it. :)


wassisname's picture

Looks amazing lumos!  You've hit on one of my great weaknesses: potatoes on bread.  And rosemary, too!  Just thinking about it makes me hungry.  Well done!


lumos's picture

In that case, I'll look forward to seeing you bake potato focaccia then. :p

Thank you so much for your kind words. :)


breadsong's picture

Hi lumos,
Those golden, crispy potatoes look like such a perfect topping for that beautiful focaccia bread.
:^) breadsong

lumos's picture

Thank you, breadsong. :)

PiPs's picture

Great bake Lumos and the photos are looking really good.

Have you ever made the potato pizza from Jim Laheys book? They soak the potato in salted water that releases the starch (I think...don't quote me) and decreases their cooking time.

Rosemary and potatoes are perfect partners in Carb crime :)


lumos's picture

Thanks, Phil!

No, I haven't made Lahey's potato pizza.....actually never made any bread from his book though I do have the book. 

But some recipes for potato focaccia do suggest soaking the potato slices to get rid of starch.  I sometimes do, sometimes don't. It depends on how much time I have to prepare the focaccia and how lazy I feel like.  Soaking them do make the potatoes slightly crispier but you have to dry them quite thoroughly before laying on the dough.  Not sure about reducing the cooking time though..... Never noticed there's much difference, to be honest.

You can add Parmesan in that criminal partner, too.  Actually sprinking a little crumbled blue cheese is also quite naughty. :p

AnnaInNC's picture

fresh tomatoes (which I normally put on focaccia) are only a dream.  Thanks for sharing. Awsome pics !



lumos's picture

Thank youm, Anna.

The thing I really love about focaccia is you can top with almost anything you can get hold of in a season.  From autumn to winter, chopped squash and goat cheese are good too. ;)

AnnaInNC's picture

The important point is that the slices should be quite thick or they won’t cook in the time the dough bakes.



lumos's picture

Thanks, Anna, for pointing out. You're absolutely right. The potatoes should be sliced very thin. Edited the post.

Glad someone was paying attention! ;)

bertie26's picture

such perfect and god looking bread you make me feel hungry just looking at them

bye albert

lumos's picture

Thank you, Albert. :)