Loaded Potato Focaccia Recipe

Name: Loaded Potato Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 310 min
Ingredients: 2 cups lukewarm water; 1 (0.25 ounce) packet active-dry yeast (I prefer Red Star®); 1/2 teaspoon sugar; 2 tablespoons olive oil; 1 tablespoon Kosher salt; 3 cups all-purpose flour; 2 cups bread flour; Olive oil, as needed; 1 Yukon gold potato, thinly sliced on a mandoline (about 6 to 8 ounces); Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup shredded sharp Cheddar cheese; 4 slices bacon, cooked and crumbled; 2 scallions, thinly sliced

Cook Time: 25 minutes

Original recipe (1X) yields 8 to 10 servings

Ingredients

Focaccia Base

2 cups lukewarm water
1 (0.25 ounce) packet active-dry yeast, such as Red Star
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon kosher salt
3 cups all-purpose flour
2 cups bread flour

Loaded Potato Toppings

Olive oil, as needed
1 Yukon gold potato, thinly sliced on a mandoline
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded sharp Cheddar cheese
4 slices bacon, cooked and crumbled
2 scallions, thinly sliced

Directions

For the Focaccia Base

Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast blooms, about 10 minutes. The top should look foamy, like beer.
Stir in olive oil and salt. Add both all-purpose and bread flour and mix until there are no dry streaks of flour. Use a dough whisk or wooden spoon.
Cover the bowl and let the dough rise for 45 minutes.
After 45 minutes, uncover the bowl. Wet your hands slightly and use your fingers to pull the top edge of the dough up and over the dough ball. Continue this process all around the dough, which is known as a stretch and fold. Cover the bowl again and let sit for another 30 minutes.
Repeat the stretch and fold process two more times, 30 minutes apart. After the 4th set, cover the bowl and let the dough sit for an additional 30 minutes.
By now, the dough should have doubled in volume and be smooth to the touch. You can use the dough immediately or chill it overnight for the next day.

For the Toppings

Lightly oil a 9x13-inch metal cake pan. Gently stretch the focaccia dough into all four corners of the pan with your fingers.
Cover the pan and allow the dough to rise for about 1 hour. During this time, preheat your oven to 450F (230C).
Once the dough has risen, drizzle the surface with olive oil. Use your fingers to dimple the dough, then scatter the shredded Cheddar cheese in an even layer over the surface.
Dimple the dough again, and layer the thin potato slices on top. Drizzle with more olive oil and season with salt and freshly ground black pepper. Sprinkle the crumbled bacon over the top.
Bake in the preheated oven for 25 to 30 minutes, or until the focaccia and cheese are golden brown and bubbly.
Once baked, remove the focaccia from the oven and let it sit in the pan for about 10 minutes. Carefully slide it onto a cutting board and let it cool for an additional 10 minutes.
Before slicing and serving, sprinkle the sliced scallions over the top for added freshness and flavor.

Cook's Notes

If you prefer to weigh ingredients for the focaccia base, here are the ingredients by weight:

500 grams lukewarm water
1 (7 gram) packet active-dry yeast
1/2 teaspoon sugar
30 grams olive oil
15 grams kosher salt
400 grams all-purpose flour
250 grams bread flour

Nutrition Facts (per serving)

Calories: 423
Total Fat: 14g (18% Daily Value)
Saturated Fat: 6g (28% Daily Value)
Cholesterol: 27mg (9% Daily Value)
Sodium: 640mg (28% Daily Value)
Total Carbohydrate: 57g (21% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 1g
Protein: 15g (31% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 182mg (14% Daily Value)
Iron: 3mg (14% Daily Value)
Potassium: 311mg (7% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Loaded Potato Focaccia

Loaded Potato Focaccia is a modern twist on the classic Italian focaccia, a flat oven-baked bread with a history dating back to Ancient Rome. Originally, focaccia was a simple bread seasoned with olive oil, herbs, and salt, often used as a staple alongside meals. Over centuries, regional bakers began experimenting with toppings, incorporating local ingredients to reflect seasonal availability and cultural preferences. The addition of potatoes, cheese, and bacon represents a fusion of Italian baking traditions with American comfort food, creating a hearty, flavorful bread that appeals to contemporary tastes.

Regional Characteristics

While traditional focaccia originates from Liguria, a coastal region in northwest Italy, this loaded version showcases an American influence. The use of Yukon gold potatoes and sharp Cheddar cheese highlights ingredients commonly found in American kitchens rather than the Italian staples like rosemary or sea salt alone. In northern Italy, focaccia often remains simple, occasionally topped with olives or onions, whereas in the United States, chefs embrace creative variations that combine savory toppings with a thick, airy focaccia base. This regional adaptation balances the chewy texture of Italian bread with the indulgent toppings associated with American casseroles and baked potato dishes.

Differences From Similar Dishes

Unlike a traditional baked potato, which is served individually with toppings on a soft interior, Loaded Potato Focaccia integrates the potato directly into the bread as a topping, offering a shared, communal dish. Compared to pizza, the bread is thicker, softer, and less tangy, lacking the fermented tomato sauce base but maintaining a similar dimpled surface. This recipe differentiates itself from other focaccia varieties by combining the sweetness and creaminess of thinly sliced potatoes with the savory crunch of bacon and the richness of melted Cheddar, making it a hybrid between bread, pizza, and casserole.

Where It's Typically Served

Loaded Potato Focaccia is versatile and can be served in multiple settings. It makes an excellent appetizer at dinner parties, a comforting side dish alongside soups and salads, or even a main dish for casual gatherings. Many American bakeries and bistros have started offering specialty focaccia varieties as part of brunch menus, highlighting their appeal as both an indulgent snack and a visually striking centerpiece. Its substantial toppings make it a crowd-pleasing choice for potlucks or holiday spreads, where sharing and presentation are key.

Interesting Facts

The dimpled surface of focaccia is not just decorativeit helps the bread retain olive oil and toppings, enhancing flavor and texture.
Using a stretch and fold method instead of traditional kneading allows the dough to develop gluten gradually, resulting in a softer, airier crumb.
In Italy, focaccia is often eaten plain or with simple toppings, while in America, loaded versions like this one have become a culinary trend, blending classic techniques with inventive ingredients.
The combination of potatoes and cheese on bread reflects a broader cultural trend of comfort food innovation, merging familiar flavors into a single, shareable dish.
This recipe can be customized with seasonal vegetables or alternative cheeses, making it a flexible option for both home cooks and professional kitchens.

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FAQ about Loaded Potato Focaccia Recipe

To store leftover focaccia, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, place it in the refrigerator, where it will stay fresh for 4-5 days. Reheat the focaccia in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore its texture.

Yes, you can freeze the focaccia dough before baking. After the dough has completed its first rise and before adding the toppings, wrap it tightly in plastic wrap or place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator and allow it to rise again before proceeding with the recipe.

Yes, you can use a different type of potato in this recipe. Yukon Gold potatoes work well due to their creamy texture, but you can substitute with Russet potatoes, red potatoes, or even sweet potatoes. Keep in mind that the texture and flavor may vary slightly depending on the type of potato used.

Absolutely! While sharp Cheddar is used in the recipe, you can experiment with other cheeses like mozzarella, Gruyère, or Parmesan. The cheese should melt well, so opt for a semi-soft or hard cheese that complements the potato and bacon flavors.

If you don’t have a 9x13-inch pan, you can use a similarly sized baking dish or a rimmed baking sheet. Just ensure that the dough has enough space to stretch out into the corners of the pan. If using a larger pan, your focaccia may be thinner and bake more quickly, so keep an eye on it.

Yes, you can prepare the focaccia dough the day before. After the dough has completed the stretch-and-fold process and before the final rise, cover it tightly and refrigerate it overnight. The next day, allow the dough to come to room temperature before proceeding with the recipe. This process also helps enhance the flavor.

To prevent the focaccia from becoming soggy, it's important to thinly slice the potatoes using a mandoline or a sharp knife. You should also pat the potato slices dry with a paper towel to remove excess moisture before adding them to the focaccia. Additionally, make sure the focaccia is baked long enough to allow the potatoes to crisp up.

Yes, you can easily make a vegetarian version by omitting the bacon. You could add more vegetables, like thinly sliced bell peppers or caramelized onions, or sprinkle with a bit of smoked paprika or nutritional yeast for a savory, umami flavor.

If you prefer, you can substitute olive oil with another type of oil, such as vegetable oil or melted butter. Keep in mind that butter will give a slightly richer flavor, while vegetable oil will be more neutral.

Yes, you can use instant yeast as a substitute for active-dry yeast. If using instant yeast, you don't need to proof it in water. Simply mix it with the dry ingredients, and proceed with the recipe as directed. The rise time may be slightly shorter, so keep an eye on the dough.

Comments

Kenneth Williams

08/31/2024 02:31:32 PM

This product is incredible. I adore the potato topping. I prepared it myself. A five-star rating from me!

Cook Time: 35 minutes