Rosemary Herb and Potato Focaccia Bread

Rosemary Herb and Potato Focaccia Bread

Terrific Trio

Rosemary, flaked sea salt, garlic, shallots, and sliced Creamer potatoes adorn the crisp crust of this soft and chewy focaccia bread.


Only 25 minutes out of the preparation time are active preparation minutes.


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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy


In a bowl or stand mixer, combine warm water, sugar, yeast, salt, and about 3/4 of the all-purpose flour. Mix until combined and then knead in a stand mixer with a dough hook or on a lightly floured countertop. Add the remaining flour in small quantities as needed. Knead for 10 minutes or until dough is smooth and elastic.


Coat dough ball with a little bit of olive oil and place in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about one hour).


Cut a piece of parchment paper to fit your pan (tested in a 10-inch cast-iron skillet). Drizzle the parchment paper with olive oil.


After the dough has risen, punch it down and form it into the parchment-lined pan. Cover with a damp tea towel and leave to rise until doubled in size (about 40 to 60 minutes).

While the dough rises, preheat your oven to 450 °F and prepare the toppings. Slice the Creamer potatoes, shallot, and garlic into slices just under 1/4-inch thick. Strip the rosemary from the stem but do not cut it.


After the dough has risen, dimple it with your finger 8 to 10 times. Drizzle the surface and dimples with olive oil. Fill each dimple with a piece of rosemary and a slice of garlic. Top the dough with slices of Creamer potato, shallots, garlic, and pieces of rosemary. Drizzle a little extra olive oil over the Creamer potato slices. Sprinkle with a liberal amount of sea salt.

Bake for 20 to 25 minutes, until the focaccia is golden brown but the topping are brown but not burnt.

Allow the focaccia bread to come to room temperature before slicing into it.

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