Rosemary and Potato Focaccia

Rosemary and Potato Focaccia

I’m going to let you in on a little secret.  Well, not really a secret, more a random tidbit of information about us… Our freezer is currently packed to the brim with bread!   So how did it get this way, you might ask.  Well we both really enjoy eating bread, but these days we just can’t seem to eat it fast enough.

Ingredients for Focaccia

Since buying the Bread Baker’s Apprentice I have been on a real bread baking kick.   As a result, our oven spits out lovely loaves faster than we can handle.  The fact that a lot of the recipes in the book yield more than just one loaf does not help either.

Focaccia Dough

Since bread tastes best shortly after it is made, we either have to quickly stuff our selves with it or figure out an alternative plan to not let it go to waste.  I’ve thought about taking extra bread into work to share with my coworkers (which I still may do!), but I somehow don’t get around to it and end up hoarding it all in our freezer.

Yukon Gold Potatoes

But I must say that it is comforting to have a little store of bread.  We can toast it up at our leisure and enjoy pretty fresh-tasting homemade bread.  The rosemary and potato focaccia that I made recently also lent itself well to being frozen and reheated.

Herb Oil

The recipe for the focaccia of course came from the Bread Baker’s Apprentice and the topping was inspired by ingredients that came in our CSA box.  Like many of the recipes in BBA, the focaccia recipe is made over two days and requires a good amount of time and attention on the second day.  I would highly recommend checking out the book if you are interested in making this focaccia. The book goes step-by-step through the process.  If you just can’t get the book, this great blog has the recipe and explains the process really well.

Focaccia with topping

Rosemary and Potato Focaccia

As I mentioned above, it is best to check out the Bread Baker’s Apprentice for the focaccia recipe and directions.  Here is what I did to make the topping though…


  • 10 small Yukon gold potatoes, cut into thin slices
  • 3 sprigs fresh rosemary, leave removed from stem
  • several fresh basil leaves, torn
  • ¼- ½ cup of olive oil
  • Salt and pepper
  • Zest of 1 small Meyer lemon

Place the sliced potatoes in a large pot and fill with cold water.   Cover the pot and bring to a boil over medium heat.  Since the potatoes are thinly sliced they will only need a few minutes to cook.  To test whether they are done, use a fork to spear a slice.  If the fork slides through the slice easily, then the potatoes are done (you can always taste one too—just let it cool a little before putting it in your mouth).  Drain the potatoes and set aside.

To make the herb oil, heat the olive oil in a small pot over low heat until it is just warm.  Remove from heat and stir in fresh herbs and salt and pepper to taste.

Pour the herb oil over the focaccia dough before the final proof and “dimple” it into the dough with your fingers.  Spread the cooked potatoes on top and carefully “dimple” or press them part way into the dough.  Sprinkle the lemon zest and some salt and pepper over the top.  Follow the BBA directions to complete the focaccia.

Rosemary and Potato Focaccia

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

This focaccia is rich with flavor and olive oil. We loved the slightly crisp potato topping. The herbs and lemon zest gave it an extra tasty zing.

Easy Rating


Two Easy Chairs (A Long March…)

As I mentioned above this recipe is made over two days and takes a lot of time.

Healthy Rating


Two Apples (Surgeon General’s Warning!)

Lots of olive oil and refined white flour in this recipe.

Green Rating


Four Leaves (Mother Earth Approved)

The potatoes were local and organic and the herbs, flour, and olive oil were organic.

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1 comment to Rosemary and Potato Focaccia

  • richard

    For leftover bread try bread pudding or strada. I use up all my leftovers in strada layers of bread tomatoe sauce (like a lasagna only with bread slices instead of noodles) when my bag of spinach starts to head little south, I freeze it and use it as a layer in the strada as well. Or I grind up the bread for bread crumbs or salad croutons. also there is a receipe for bread salad which the italians invented (your not the only baker that had loads of bread left over)

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