This is one of my favorite focaccias to make for date night or family dinners, especially alongside a good pasta dish. But I love having it around for breakfast, too. Toast a slice until the edges are crisp, drizzle a little olive oil, and it’s pretty hard to beat alongside a couple of over-easy eggs.
The potato gives this focaccia a soft, tender crumb that stays moist longer and makes it surprisingly filling. I also add semolina flour, which gives the bread its beautiful golden hue and a subtle, nutty finish. With plenty of olive oil and rosemary, you get crisp, savory edges and a soft, flavorful center.
Sample Focaccia Schedule
The timing below is a starting point rather than a strict schedule. Dough will move faster or slower depending on the temperature of your kitchen and the activity of your starter.
Same-Day Bake
This schedule works well when you want focaccia for dinner. Start in the morning, allow plenty of time for bulk fermentation, then proof and bake in the afternoon or evening.
- Bake potatoes: 8:00–9:00am
- Mix dough: 8:50am
- Rest dough: 9:00–10:00am
- Mix in salt, potato & rosemary: 10:00am
- Bulk fermentation: 10:00am–2:00pm
- Divide & pan: 2:00pm
- Final proof: 2:00pm–3:30pm
- Dimple & top: 3:30pm
- Bake: 3:45pm–4:15pm
Overnight Cold Proof
For a more flexible schedule, prepare the dough during the afternoon, pan it in the evening, and let it proof in the refrigerator overnight. The next day, you can bake it fresh for lunch or dinner.
- Bake potatoes: 3:00–4:00pm
- Mix dough: 3:50–4:00pm
- Rest dough: 4:00pm–5:00pm
- Mix in salt, potato & rosemary: 5:00pm
- Bulk fermentation: 5:00–9:00pm
- Divide & pan: 9:00pm
- Cold proof: 9:00pm–next day
- Dimple & top: next day
- Bake: next day
Sourdough Focaccia with Potato & Rosemary
Equipment
- 1 Baking Scale
- 1 9 x 13 Baking Pan (Small Focaccias: Divide the dough evenly between two generously greased pans, such as 9-inch rounds or 9 x 7-inch.)
- 1 Parchment Paper to prevent sticking
- 1 Potato Ricer optional, but helpful
Ingredients
- 312 g Bread Flour
- 156 g All-Purpose Flour
- 132 g Semolina Flour
- 423 g Water
- 130 g Sourdough Starter active, 100% hydration
- 33 g Extra-Virgin Olive Oil
- 13 g Fine Salt
- 198 g Yukon Gold Potato cooked, riced & cooled
- 4 g Dried Rosemary
- Coarse Salt optional, for topping
- Extra-Virgin Olive Oil optional, for topping
Instructions
1. Bake Potatoes
- Bake 198g of Yukon Gold potatoes wrapped in aluminum foil in a 400°F (205°C) preheated oven for 1 hour, or until soft enough to slide a fork through. Let cool for 30 minutes, then peel. Process through a potato ricer or mash with a fork.
2. Mix the Dough
- Add the 130 g sourdough starter, 423 g water, and 33 g olive oil to a large mixing bowl. Mix to combine.Add the 132 g semolina, 313 g bread flour, and 156 g all-purpose flour. Mix until no dry flour remains and the dough is shaggy.Cover and let rest for 1 hour.
3. Add Salt, Potato & Rosemary
- After the 1-hour rest, wet your fingers and pinch the 13 g salt into the dough until thoroughly incorporated.Add the 198 g riced, cooled potato and 4 g dried rosemary.Work them gently into the dough until reasonably distributed.
4. Bulk Fermentation
- Perform 3 sets of stretch and folds at 30-minute intervals after the 1-hour rest. Let the dough continue to bulk ferment until it has increased significantly in volume and looks airy and bubbly, about 3 to 4 hours.
5. Divide & Pan
- Large Focaccia: Place the dough into a generously greased 9 x 13-inch pan, lined with parchment paper.Small Focaccias: Divide the dough evenly between two generously greased pans (9-inch round or 9 x 7-inch), lined with parchment paper.Using wet hands, gently stretch each portion toward the edges of the pan. Don't force the dough if it resists; let it relax and stretch again later.
6. Final Proof
- Same Day: Cover the pans and let the dough proof at room temperature until it is very puffy and bubbly (about 60 to 90 minutes).Next Day: Cover the pans tightly and cold proof them in the refrigerator overnight, approximately 8–12 hours.
7. Dimple & Top
- Preheat the oven to 450°F (232°C). (If cold proofed, let the dough sit at room temperature as the oven preheats.)Generously drizzle the dough with olive oil.Using wet fingers, dimple the entire surface, pressing your fingers all the way down toward the bottom of the pan.Sprinkle with coarse salt.
8. Bake
- Bake in the lower third of the oven for approximately 30 minutes, rotating the pans halfway through.Bake until the focaccia is deeply golden brown on top and well browned underneath.Let cool for several minutes, then remove from the pans and transfer to a wire rack. Let cool another 15–20 minutes before slicing.
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