Potato Foccacia

Potato Foccacia

Making fresh bread is such a wonderful thing. You know exactly what your putting into it, and it smells so freekin amazing. It's got a light, yet dense texture from the potato and has that chewy softness of a focaccia. It tastes semi sweet with a hint of herbs, garlic and olive oil. This one is hard not to eat. The first time can be a little tricky, but once you've made the first one, it's an easy go to recipe to do on a weekend. 


Potato Foccacia 


  • 3 Potatoes (peeled and quartered)
  • 500g Plain Flour 
  • 3 tsp Flaked salt 
  • 1 tsp Rosemary 
  • 385mL Water 
  • 1 small pinch Sugar 
  • 1 1/4 tsp Yeast 
  • 1 Large potato (washed and skin on)
  • 2 Garlics (sliced into big chunks) 


  1. Boil the potato for 20 minutes or until soft, then mash till smooth.
  2. Sift the flour into a large bowl and add the mashed potato, salt and rosemary and mix in well.

  3. Whisk the yeast, sugar and water in a large measuring cup till it’s fully incorporated (about 3 minutes).

  4. Add to the flour and potato and mix in well. Then transfer to a generously floured surface and knead the dough. 

  5. You want it to be smooth and elastic, but it will be sticky. Add some more flour so its easier to handle. There will be a few clumps from the potato, but that’s ok. 

  6. Lightly oil a large bowl and place the dough inside, cover with some cling wrap or a tea towel and leave in a sunny spot for 30-45 minutes. It should double in size. 

  7. While the dough is rising, wash the potato, then place in a saucepan (skin on) with cold water and boil for about 25-30 minutes until soft. 

  8. Line a baking tray with baking paper and lightly oil with some olive oil.

  9. Scoop the dough onto the tray and let sit for 30 minutes and preheat your oven to 180°C 

  10. After the 30 minutes, place the sliced potato and garlic over the dough, drizzle with some olive oil and bake for 30 minutes. 

Best eaten same day, but can store in air tight container for 2 days.