Potato focaccia with roasted garlic, rosemary and cheddar
One carb is never enough
This isn’t just any old focaccia. This is potato focaccia, and honestly, I don’t know why we don’t talk about this more. Is there anything more glorious than combining two kinds of carbs into one fluffy, golden, olive-oil-soaked situation? I don’t think so.
Of course, because it’s me, I couldn’t leave it there. In goes beautifully mellow roasted garlic, tangy cheddar and a good scattering of rosemary. This recipe is really just another excuse to add potato to something that didn’t technically need it, but turns out to absolutely need it in my opinion. If you witnessed my weekly food shop, you’d understand. Entire bags of potatoes. Multiple varieties. No shame. Why I haven’t started my own potato-dedicated veg patch yet is honestly beyond me. Maybe that’s a 2026 goal: grow spuds.
Why add potato to focaccia?
What the potato does here is something special. It makes the focaccia super soft, almost pillowy inside, while still giving you that crisp, oily crust on the outside. It stays fresher for longer too.
Also, adding dry mashed potato to the dough increases moisture, giving you a softer crumb and a lighter texture without making the bread heavy. It also helps the focaccia stay tender for days, not that it’ll last that long and it never does in my house. Plus, sliced potatoes on the top of the bread go a little bit crispy, which adds a bit of extra oomph.
What to serve with?
This focaccia is incredibly versatile. Serve it warm as an appetiser, alongside soups, stews or salads, or slice it open and use it for sandwiches. If you really want to feel superior at lunchtime, swap your boring tuna pasta salad for a focaccia sandwich and become the envy of the office.
What potato is best to use?
Stick to baby potatoes for the topping, such as:
Jersey Royals (UK)
Fingerlings (US)
These cook through on top of the focaccia, giving a crispy top to the bread.
For the dough itself, dry mash made from the following is best:
Maris Pipers (UK)
Russets (US)
What other flavours can I add?
The possibilities are endless:
Parmesan or gruyère instead of cheddar
Olives, sun-dried tomatoes or caramelised onions
Fresh thyme, sage or chives
Chilli oil or flaky sea salt on top
Please let me know in the comments if you try anything else.
And what can I serve with?
I love serving this focaccia with a thick leek and potato soup, or slicing it in half and filling it with cured meats, cheeses and pickles.
Get organised and freeze your focaccia
This bread also freezes really well which is super handy, so wrap it tightly in cling film and freeze for up to 3 months. Defrost overnight on the counter and refresh it in a hot oven.
Potato focaccia with roasted garlic, rosemary and cheddar
By Poppy Cooks
https://www.poppycooks.com/recipes/potato-focaccia-with-roasted-garlic-rosemary-and-cheddar/
Ingredients
- 200g dry mashed potatoes
- 500g strong bread flour
- 7g instant dry yeast
- 2 tbsp good quality olive oil for the dough
- 350ml warm water
- 2 tsp runny honey
- 2 tsp fine salt
- 1 bulb of garlic
- 100g cheddar, cut into small cubes
- 250g baby potatoes, sliced into 1/2cm slices
- 4 sprigs rosemary, split into smaller sprigs
- Extra olive oil for the tray
- Flaky sea salt
Metric
Imperial
Instructions
- Into the bowl of a stand mixer fitted with a dough hook, tip in the flour, yeast, salt, honey, dry mashed potatoes and olive oil and begin to knead. Slowly add the water while still kneading, until a sticky dough forms.
- Oil your hands and stretch the dough over itself, then turn the bowl at a 90º angle and repeat. Do this 5 times, then tip the dough into a well oiled bowl and cover with a clean tea towel. Leave to prove in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 170ºc fan/190ºc/375ºf. Slice the top off of the bulb of garlic and oil it lightly, then wrap it tightly in tin foil and place into the oven for 1 hour, until soft and jammy.
- Line a 9 x 12 inch deep sided baking dish with parchment paper and oil it well. Scrape the dough out onto a well oiled work surface and shape into a rough rectangle before transferring to the baking dish. Return it to the same warm place, uncovered, for 1 hour or until doubled in size.
- Squeeze the garlic out and smush to a paste with a fork. Turn the heat on the oven up to 200ºc fan/220ºc/400ºf. Scoop into a bowl and mix with olive oil, then tip out over the dough. Use your fingers to create deep dimples in the top of the bread, pushing the garlicky oil in.
- Scatter the cubes of cheese over the bread and lay on the sliced baby potatoes. Stick mini stems of rosemary into the dough, sprinkle heavily with flaky sea salt then pop into the oven for 35-40 minutes, until golden brown and cooked through.
- Remove from the oven and allow to cool for 10 minutes or so before removing from the tray and placing on a cooling rack. Slice into portions and serve with oil and balsamic as a starter, or make an epic sandwich.