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Home / Recipes / Potato Focaccia

Potato Focaccia

Potato Focaccia
Potato Focaccia
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This is a delicious way to served potatoes and bread in the same recipe.

Prep Time: 15 min (not including thaw time)
Bake Time: 20-25 min
Servings: 8
Skills: Intermediate


  1. 1 loaf Rhodes White Bread Dough, thawed and risen
    3 medium, russet potatoes, sliced
    2 teaspoon rosemary
    4 tablespoon olive oil, halved
    salt or garlic salt, to taste

    Pan size; pizza pan or baking sheet
    Temperature; 350° F
    Baking time; 20-25 minutes


Thaw dough until soft and risen (about 5 hours at room temperature). Slice potatoes very thin. Mix potatoes, rosemary and 2 tablespoons olive oil and microwave for three minutes on high. Stir and rotate potatoes once more and microwave for an additional three minutes. Repeat for another three minutes. (Total of nine minutes in microwave.) Knead bread into a ball. Roll dough into an 18-inch circle or a 10x15-inch rectangle. Place on a sprayed baking sheet, cover with sprayed plastic wrap. Allow dough to rise for 30 minutes. Remove wrap. Press dough down with fingers to form a dimpled surface. Spread remaining 2 tablespoons olive oil over dough. Spread potato mixture over dough; lightly salt potatoes. Garlic salt may be used for extra flavor. Bake at 350° F for 20-25 minutes or until lightly browned.

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