Bread, cheese, potato. It’s like the trifecta of comfort foods. If you’re having a dinner party, going to a picnic, or perhaps a little hungover – cheesy potato mini focaccia is the answer. It’s starchy, delicious goodness. And, as always with any recipe of mine, cheesy potato mini focaccia is just the start. Add anything at all to this to customise it to your tastebuds.
Cheesy potato mini focaccia
There is so much to love about this recipe. To start with – it’s no knead. It’s easy to whip up and doesn’t require lots of time to rise. What’s not to love about bread that can all be made and eaten in the same day? It will also make your kitchen smell absolutely delicious – why wouldn’t it? Herby, cheesy, fresh bread. The perfect culmination of scents.
Knead or no knead
No need to knead! If you’re looking for a bit of the cheats’ guide to focaccia, I’ve detailed it here. It is not messy and just needs a little bit of time to rise. But because this is a mini version, the rise time has been cut way down and can be made all in the same day. It really is the quick way to delicious focaccia.
Carbs on carbs might feel like overkill, but trust me, it isn’t. Have you ever had potato pizza? Thin slices of potato crisp up and become a beautiful texture on top of the fluffy focaccia. Pop them in some boiling water to get them nice and tender before baking.
Cheese, of course
It isn’t a focaccia, or a recipe of mine, without just a little bit of cheese. This recipe requires a touch of pecorino romano to give it a little bit of bite and some more complexity to the bread.
What tin should I go in?
The other good thing about this recipe is that it’s mini! It’s for two of you or just one (no judgement here). Whether best friends, partners or you’re feeling particularly hungry – this one is a cute mini one. I use one that’s 18cm in diameter and 4cm high. I find it makes the perfect amount. You can also use a regular loaf tin that you use to make banana bread in!
FAQ about Cheesy potato mini focaccia
What else can I add?
Anything could be added to this. Chilli oil, truffles for something decadent. You could add some ham or chicken. This is malleable to your and your friends’ tastes!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Cheesy potato mini focaccia
- 110 g lukewarm water
- 1 tsp honey or sugar
- 3 g yeast
- 120 g bread flour 1 cup
- 2.5 g flakey sea salt + extra for topping
- 40 g extra virgin olive oil
- 1/2 tbsp rosemary finely chopped
- 1 potato peeled and finely sliced
- 30 g pecorino romano grated
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
- Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
- Repeat the stretch and fold method until a neat ball has formed.
- In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in a warm spot in your home for 1 – 2 hours or until doubled in size. This is the first proof.
- Prepare a baking tin by greasing it with 10g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 1 - 2 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top
- Preheat the oven to 200 degrees C / 390 degrees F
- Using a mandolin, finely slice the potatoes. Place them into a bowl and pour boiling hot water over them. Leave them to sit for 5 minutes then drain and pat dry.
- Once the dough has risen, use your fingers to dimple the dough. Scatter with finely chopped rosemary followed by the potatoes and pecorino romano. Drizzle the dough with the remaining olive oil and sprinkle with sea salt. Bake for 20 - 25 minutes or until the dough has developed a golden crust on top.
- Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 15 minutes.
- Slice the bread and enjoy on its own or dipped into the garlic confit olive oil with some balsamic vinegar.