Potato Rosemary Focaccia Bread: the Recipe for a Simple but Delicious Alternative to Bread!

Total time: 30 minutes + resting time
Difficulty: Low
Serves: 8 people
By Cookist

Potato Rosemary Focaccia Bread are a delightful twist on the traditional focaccia bread, perfect as an appetizer or a savory alternative to your usual bread. These buns combine hearty and rich flavors, such as those of rosemary and potatoes, making them easily lovable by adults and kids alike. Wether you're hosting a dinner party or looking for a special treat to accompany your meal, these mini breads will be sure to impress.

The preparation is very simple: you'll have to infuse the oil with rosemary, blend together potatoes and milk, then add the dry ingredients and keep mixing until you have obtained a dough that will rest and rise for at least 2 hours. Once the time has passed, you will work the dough a little more, then cut it to obtain 8 different disks that you'll press and oil with the rosemary oil before topping them with rosemary leaves and baking in the oven.

What is Focaccia Bread?

Focaccia bread has its roots in ancient Rome, where it was known as "panis focacius," a flatbread baked on the hearth. The name derives from the Latin word "focus," meaning "hearth" or "fireplace." Traditionally, it was a simple mixture of flour, water, and olive oil, often flavored with herbs. Over centuries, focaccia evolved and spread throughout Italy, with each region adding its unique twist. Liguria, in particular, became famous for its version, rich with olive oil and sea salt. Today, focaccia is enjoyed worldwide, celebrated for its versatile, flavorful, and comforting qualities.

This twist on the classic focaccia bread can be enjoyed as a starter, a side dish or even a standalone snack. They're ideal for those people who enjoy their breads with a combination of herbs and savory flavors. These Potato Rosemary Focaccia Breads are perfect for family gatherings, dinner parties or as a small treat on a cozy evening.

Tips to Make the Perfect Potato Rosemary Focaccia Bread

  • Use fresh rosemary for this recipe, as it will impart a more vibrant flavor to the oil, compared to that of dried rosemary. Make sure to chop the leaves finely, so they will release their essential oils.
  • Boil the potatoes until they're soft, so they will blend smoothly with the milk and mix well with the other ingredients.
  • Before mixing the milk with the yeast and sugar, warm it a bit, because this will help activate the yeast, ensuring the dough rises properly.
  • Add the flour gradually to the blended potatoes, as this will help prevent any lumps from forming, ensuring a smooth and elastic dough.
  • Make sure to oil your hands before handling the dough, as this will prevent it from sticking.

How Do I Keep Rosemary From Burning On My Focaccia?

To prevent your rosemary from burning, make sure that it's well-coated in olive oil before adding it on top of the dough. The oil will help protect the rosemary during baking, keeping it moist.

What Are The Best Potatoes To Use For This Focaccia?

For this focaccia bread, the best types of potatoes to use are waxy potatoes, such as Yukon Gold or red potatoes, because they will provide a creamy texture.

What Can I Serve This Potato Rosemary Focaccia With?

They pair wonderfully with soups and stews, soaking up the rich broths and adding a hearty element to the meal. These buns also complement salads, providing a satisfying crunch and herbaceous flavor that enhances fresh vegetables and tangy dressings. For a more indulgent option, serve them alongside cheese and charcuterie boards, where their savory taste balances the richness of cured meats and cheeses. Additionally, they make an excellent accompaniment to pasta dishes, particularly those with creamy or tomato-based sauces.

Can I Use Sourdough Instead of Dry Yeast?

Yes, you can! Make sure to adjust the amount of flour and liquid as needed to account for the hydration of your sourdough starter.

Can I Cook This in The Air Fryer?

Yes! Preheat your air fryer to 350°F (180°C), place your buns in the basket, making sure they're not overcrowded and bake for about 10-12 minutes, or until they're golden brown and cooked through.

More Focaccia Recipes You'll Love

Onion Focaccia

Mini Focaccia Bites

Cherry Tomatoes and Olives Focaccia

Big Bubble Focaccia Bread

How to Store Potato Rosemary Focaccia Bread

You can store Potato Rosemary Focaccia Bread at room temperature, inside of an airtight container for up to 3 days. You can also store it inside of the refrigerator for up to a week, wrapped tightly in plastic wrap. For longer storage, freeze the focaccia for up to 3 months.


Fresh rosemary
to taste
Extra virgin olive oil
100 ml
boiled potatoes
500 grams
Lukewarm milk
150 ml
4 grams
Dry yeast
7 grams
630 grams
Coarse salt
to taste

How to Prepare Potato Rosemary Focaccia Bread

In a small bowl, add the rosemary and the olive oil. Mix them well.

In another bowl, mix together the boiled potatoes and the milk, before blending them until they become a smooth cream.

Add the sugar, the dry yeast and strain the previously prepared rosemary oil. Then, mix with the immersion blender until all is well combined.

Add the salt and, gradually, add the flour until the dough is created, mixing with a wooden spoon. Once the dough has formed, oil your hands well, and press the dough with them from the above.

Cover the dough with cling film and leave to rise for 2 hours, or until the size has doubled.

Grease the surface of a wooden cutting board with oil, and transfer the dough to it. Split the dough into 8 equal parts and create your buns.

Place the buns on a baking tray covered with parchment paper and grease them with oil. Then, let them rest for 15 minutes.

Once the 15 minutes are up, oil your hands and press each bun with your fingers until it stretches.

Add the rosemary on top, then grease with more oil and sprinkle with coarse salt.

Bake the focaccias in the oven at 392°F (200°C) for about 15 minutes, or until they turn golden brown on the outside.

Serve while still warm and enjoy!

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