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Tom Schneider

Sourdough Focaccia with Potato & Rosemary

Sourdough focaccia made with Yukon Gold potatoes, fragrant rosemary, and olive oil, with a soft, airy crumb and crisp, golden edges.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 6 hours 30 minutes
Total Time 7 hours 25 minutes
Servings: 12 slices
Cuisine: Italian
Ingredients Equipment Method

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

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

Method
 

1. Bake Potatoes
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.