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Rosemary Potato Focaccia
Incredibly delicious

Rosemary Potato Focaccia

Rosemary Potato Focaccia is a delicious no-knead Italian bread recipe. It's perfect for snacking, appetizer, or as a side dish.

Rosemary Potato Focaccia
Focaccia is a fantastic Italian bread that we adore. I (Maja) first ate it in Milan more than 15 years ago, and you know what. It was love at first bite. This beautiful airy bread is flavorful, rich, and amazing to make at home. In this recipe, we topped this no-knead focaccia with potatoes, tomato salsa, rosemary, and garlic. To balance all those delicious flavors, drizzle the focaccia with honey just before serving.

Delicious Rosemary Potato Focaccia

These are the top reasons why you should make this Rosemary Potato Focaccia.

  • The bread is light, soft, airy, delicious
  • The potato on top is crispy, the tomato salsa adds some acidity and freshness, and the rosemary dressing brings out those delicious Mediterranean flavors
  • Serve as a side dish, snack, for celebrations, special occasions, or weekend treats
  • It's vegetarian and can be served as a main dish with a bowl of fresh salad
  • perfect for hosting large gatherings

Rosemary Potato Focaccia

Rosemary Potato Focaccia

Essential ingredients

For this recipe, we will only need ten easily accessible ingredients that you can get in every store. Below is a little information about the ingredients and possible substitutes.

Flour - Use Manitoba flour, type 00. If you can't find it, use all-purpose flour, but adjust the amount of water (more in the recipe below.)

Yeast - use active dry yeast or fresh yeast (14g)

Oil - Olive oil is the best choice for this recipe as it has a subtle flavor and adds a lovely Mediterranean aroma to the focaccia. Use some for the dough and a few tablespoons for the garlic rosemary dressing.

Tomato salsa - We used DROGA dobrote tomato salsa, but if you can't find it in your country, use your favorite. It should have ingredients like tomatoes, onion, and basil.

Potatoes - in this recipe, we used a brand new DROGA dobrote product: a delicious potato salad. If you can't get it in your country, don't worry. Cook the potatoes and evenly slice them into thin slices. Arrange on top of the focaccia.

Garlic - adds a little character.

Rosemary - Rosemary and Focaccia are best friends. If possible, use fresh rosemary.

Honey - balances the flavors beautifully. We love using floral honey.

Rosemary Potato Focaccia

Rosemary Potato Focaccia


It's best to serve the Rosemary Potato Focaccia while it's still warm.

Feel free to keep it in an airtight container in the fridge for up to 3 days. Serve cold or reheat in a microwave or oven. The reheated focaccia will be less crunchy. 

How to make Rosemary Potato Focaccia at home (VIDEO)

Check this quick short video to learn how to make Rosemary Potato Focaccia at home.

Try these delicious snack recipes next

Thank you, DROGA dobrote for all the fantastic ingredients and for sponsoring this post. 

Lets get cooking!

  • for
  • preparation:
  • proofing:
  • bake:
  • total time:


  • stir the dough ingredients

    In a bowl, stir to combine flour, yeast, salt, and 450ml (2 cups - 2 tbsp) water. Stir with a spoon for about 2 minutes. The dough will be runny.

    If you plan on using all-purpose flour instead of 00 flour, use 430ml (2 cups - 3 tbsp) instead of 450ml water.
  • proofing

    Add four tablespoons of oil to a bowl. Add the focaccia dough and cover with clingfilm. Place in the fridge for 12 hours or overnight (up to 16 hours), or leave to proof at room temperature for 3 - 4 hours for the dough to triple in size.

  • second proofing

    Grease a 25 cm x 30 cm (10-inch x 12-inch) baking dish with two tablespoons of oil. Using a spoon, transfer the proofed dough into the baking dish. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy. Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.

  • bake

    Drizzle the tomato salsa over the proofed dough. Press your fingers into the dough to make dimples. Arrange the cooked (strained and patted dry) thin potato sliced on top of the focaccia. Place in the preheated oven and bake for 30 - 35 minutes at  230 °C / 445 °F or until the focaccia is golden brown at the bottom and top.

  • serve

    While the focaccia is baking, make the dressing. In a bowl, combine diced garlic, finely chopped rosemary, and two tablespoons of olive oil. Drizzle all over hot focaccia. Before serving, optionally drizzle with some honey for sweetness.


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