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Potato and Herb Focaccia

one 13-by-9-inch loaf

3½ hours 30 minutes active

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Yukon Gold potatoes gave the focaccia color and texture, and didn’t require peeling. Their starchy, herb-infused cooking liquid added flavor to the dough. We liked a combination of rosemary and thyme, but oregano and bay leaves worked, too. After the dough comes together, you may need to add more cooking liquid (up to ¼ cup) to achieve the proper texture; the dough should be very soft and sticky, and just barely clear the sides of the bowl. Let the dough rise in a warm area. If your kitchen is very cold, it may need more than an hour. The focaccia is delicious with a sprinkling of herbs and black pepper, but Kalamata olives and Parmesan cheese were welcome additions. Flaky sea salt, such as Maldon, was a nice touch, as well.


13-by-9-inch loaf


Don’t use a glass baking dish. The bread won’t brown and crisp properly. If you don’t have a metal baking pan, stretch the focaccia into a rough 13-by-9-inch rectangle and bake on a rimmed baking sheet.

3½ hours

30 minutes active


  • 3

    cups water

  • 8

    ounces Yukon Gold potatoes (about 2 small or 1 large), cut into ¾-inch pieces


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Georgianne M.
December 21, 2022
Yummy! Crispy outside, moist inside
I'm looking for a bread that I can serve at Christmas that will go with just about anything. This is it. I did cut back on the garlic. I like a hint of garlic. One clove was fine for me. I didn't use olives. This was delicious. It is pretty easy. What is nice is you can substitute different herbs, add some grated cheese, nor just make it plain. I will be making this again, and again.
Sumit S.

This was tasty and easy to prepare. The texture is really moist and airy with a nice crunch on the outside. I did find the baking time a little on the long side -- my focaccia started burning on top before 35 minutes were up. I may try a slightly lower temperature next time or a shorter bake time.