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Flatbreads · intermediate

Potato Rosemary Focaccia

Key takeaway

Shingle paper-thin oiled potatoes on proofed focaccia so they roast instead of steaming.

Paper-thin potato slices overlapping like scales on olive-oiled sourdough focaccia.

By Andrew KittridgeBase focaccia plus mandoline potatoes
focacciapotatorosemarysourdoughgluten freedairy freeegg free
Gluten-free focaccia topped with overlapping potato slices and rosemary

Prep

35m

Ferment / rest

2h

Bake

35m

Servings

12

Difficulty

intermediate

The short answer

Slice a small Yukon Gold on a mandoline to 1/16 inch. Toss with oil, salt, rosemary. After the focaccia proofs, shingle potatoes over the top so they can crisp. Bake 425F until the potatoes take color. The potatoes are a topping, not a mix-in; they should crackle at the edges. If they steam, they were too thick or too wet.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Thin potatoes roast on the oil film.
  • Rosemary in the toss, not just on top, flavors every slice.

Ingredients

  • 1 batchgluten-free sourdough focaccia dough
  • 250gYukon Gold potato, sliced paper-thin
  • 20golive oil, for the potatoes
  • 2 sprigsrosemary
  • as neededflaky salt

Equipment

  • Mandoline
  • 9x13 pan

Instructions

  1. 1

    Prepare focaccia dough and proof in an oiled pan.

  2. 2

    Toss potato slices with oil, chopped rosemary, and salt. They should glisten, not swim.

  3. 3

    Shingle potatoes over the proofed dough, overlapping like roof tiles.

  4. 4

    Bake 425F for 32–36 minutes until potatoes brown at the edges and the focaccia center is 205F.

  5. 5

    Cool 15 minutes. The potatoes crisp as they sit.

  6. 6

    Cut with a chef's knife. Serve with a green salad.

  7. 7

    If potatoes are leathery, they were too thick. Mandoline next time.

  8. 8

    If they are gray, they sat too long after slicing. Slice right before topping.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories210 kcal
Protein3 g
Carbs35 g
Fat7 g
Fiber3 g
Sodium270 mg

Substitutions

Yukon Gold
Fingerlings sliced lengthwise

Storage

Reheat to recrisp potatoes. They soften in a bag.

Notes

  • A little black pepper on the potatoes is worth it.

FAQ

Sweet potato?

Yes, even thinner, and watch the sugar burn.

Need to parboil?

No if they are mandoline-thin.

Cheese?

Pecorino in the last 5 minutes if you eat dairy.

Waxy vs russet?

Yukon Gold holds together. Russet can crumble.

Make dough from scratch?

Use the plain focaccia formula.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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