Sourdough Focaccia With Potatoes Rosemary

Imagine pulling a golden-brown pan from the oven, the scent of woodsy rosemary and toasted olive oil immediately filling your kitchen. This sourdough focaccia with potatoes and rosemary is a carb-lover’s dream come true. It combines the tangy, complex depth of a slow-fermented sourdough starter with the comforting, earthy crunch of paper-thin potato slices. The crumb is light, airy, and full of those iconic “focaccia bubbles,” while the top offers a salty, herbaceous crust that is impossible to resist. Whether you are serving this alongside a hearty soup or enjoying it as the star of your next charcuterie board, this recipe brings a touch of rustic Italian elegance to your home baking.

Recipe Information

• Prep Time: 30 minutes active (plus 12-14 hours fermentation)
• Cook Time: 25 minutes
• Total Time: 14 hours 55 minutes
• Servings: 8 servings
• Difficulty: Medium

Nutrition values

• Calories: 285 kcal
• Protein: 7g
• Carbs: 48g

Why Make This Sourdough Focaccia With Potatoes Rosemary

There are plenty of focaccia recipes out there, but the addition of thinly sliced potatoes takes this version to another level. As the bread bakes, the potatoes slightly dehydrate and crisp up, mimicking the texture of a high-end potato chip, but nested into a soft, pillowy dough. Using a sourdough starter instead of commercial yeast not only improves the flavor profile with its signature tang but also makes the bread easier to digest. It is a fantastic way to use your active starter and practice your dough-handling skills while producing a visually stunning loaf that looks like it came straight from a boutique bakery.

Ingredients

• 100g active sourdough starter (fed and bubbly)
• 350g lukewarm water
• 500g bread flour (or all-purpose flour)
• 10g fine sea salt
• 40g extra-virgin olive oil (divided)
• 2 medium Yukon Gold potatoes
• 2 tablespoons fresh rosemary leaves, chopped
• Flaky sea salt (for finishing)
• Freshly cracked black pepper

Directions

Step 1: Preparation

In a large mixing bowl, whisk together your active sourdough starter and lukewarm water until the starter is mostly dissolved. Add the flour and sea salt. Use your hands or a sturdy spatula to mix until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes. After the rest, perform a series of “stretch and folds” by grabbing one side of the dough, pulling it up, and folding it over the center. Rotate the bowl and repeat this 4 times. Cover and let the dough ferment at room temperature for about 8 to 10 hours (or overnight) until it has doubled in size and looks bubbly. Once fermented, heavily grease a 9×13 inch baking pan with 20g of olive oil. Gently transfer the dough to the pan, flip it once to coat it in oil, and let it proof for another 2 to 4 hours until it fills the corners of the pan and looks very jiggly.

Step 2: Cooking

Preheat your oven to 425°F (220°C). While the oven heats, use a mandoline or a very sharp knife to slice the potatoes into paper-thin rounds. Pat them dry with a paper towel to remove excess moisture. Drizzle the remaining olive oil over the proofed dough. Use your fingertips to press deep dimples all over the dough, reaching down to the bottom of the pan. Arrange the potato slices across the top, overlapping them slightly like shingles. Sprinkle generously with the chopped rosemary, flaky sea salt, and black pepper. Place the pan in the center of the oven and bake for 20 to 25 minutes. The edges should be deep golden brown, and the potatoes should be starting to crisp and brown at the edges.

Step 3: Plating

Remove the focaccia from the oven and let it sit in the pan for about 5 minutes. This allows the bottom to release from the pan easily. Carefully slide the focaccia onto a wire cooling rack to prevent the bottom from becoming soggy. For the best texture, wait at least 15 minutes before slicing. Use a serrated knife to cut the bread into squares or rectangles. Serve warm or at room temperature. This bread pairs beautifully with a side of balsamic vinegar and olive oil for dipping, or as a base for a gourmet sandwich filled with prosciutto and arugula.

Expert Tips for Perfect Sourdough Focaccia With Potatoes Rosemary

To get the best results, always use a mandoline for the potatoes. If the slices are too thick, they won’t cook through or crisp up properly. Another secret is the water content; a high-hydration dough (like this one) is what creates those large, airy pockets. Don’t be afraid if the dough feels sticky! Use plenty of olive oil on your hands when dimpling to prevent sticking. Finally, ensure your sourdough starter is at its peak activity—usually 4 to 6 hours after feeding—to ensure the dough rises well during the long fermentation period.

Delicious Variations

You can easily customize this recipe to suit your taste. Try adding a layer of caramelized onions underneath the potatoes for a sweet and savory depth. If you love cheese, a sprinkle of Pecorino Romano or shredded Gruyère over the potatoes during the last 5 minutes of baking adds a wonderful salty crust. For a spicy kick, add a pinch of red chili flakes or a drizzle of hot honey after the bread comes out of the oven. You can also swap Yukon Gold potatoes for sweet potatoes for a colorful and slightly sweeter twist.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?
For this specific recipe, an active, bubbly starter is required to get the necessary lift. If you want to use discard, you will need to add about 1 teaspoon of instant yeast to the dough to ensure it rises properly.

Do I need to peel the potatoes?
No, there is no need to peel them! The skin on Yukon Gold potatoes is very thin and adds a nice rustic look and extra flavor to the finished bread.

How do I store leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh it, toast it in a 350°F oven for 5 minutes to bring back the crispness.

Why did my potatoes turn brown too quickly?
If your potatoes are browning before the bread is done, your slices might be too thin or your oven might have a hot spot. You can lightly tent the pan with foil if the top looks dark while the dough still needs time.

Can I ferment the dough in the fridge?
Yes! A cold ferment in the refrigerator for 24 to 48 hours will actually develop even more flavor. Just let the dough come to room temperature for about 2 hours before dimpling and baking.

Conclusion

Sourdough focaccia with potatoes and rosemary is more than just bread; it is a sensory experience. The combination of the tangy sourdough, the earthy rosemary, and the crisp potato topping creates a harmony of flavors that is hard to beat. While the process takes time, most of it is hands-off, allowing the wild yeast to do all the hard work for you. Once you take that first bite of the warm, olive-oil-soaked crust, you will realize that every hour of waiting was absolutely worth it. Happy baking!