Name: Parmesan Focaccia Bread with Potatoes Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 1 medium russet potato, peeled and cut into 1-inch chunks; 3 cups water (for boiling potato); 3 1/2 to 4 cups all-purpose flour; 1/2 cup extra virgin olive oil, divided; 2 1/4 teaspoons instant or rapid-rise yeast; 1 1/4 teaspoons salt; 2/3 cup fresh grated Parmesan

Jump to Recipe· 3.9 from 6 reviews

I absolutely love sharing recipes that have a special place in my heart, and this Parmesan Focaccia Bread with Potatoes Recipe is one of those gems. The combination of tender russet potato-infused dough with the nutty, savory bite of fresh Parmesan cheese creates a bread experience that feels both rustic and indulgent. I find that this bread pairs beautifully with a multitude of dishes, adding an irresistible golden crust and soft interior that keeps everyone coming back for more. Trust me, once you try this recipe yourself, it’ll become a new favorite in your kitchen just like it is in mine.

Why You’ll Love This Parmesan Focaccia Bread with Potatoes Recipe

What makes this Parmesan Focaccia Bread with Potatoes Recipe really stand out for me is the flavor profile—the subtle sweetness of the potato softens the bread’s crumb wonderfully, while the Parmesan adds such a vibrant, savory richness that lingers delightfully on the palate. The crust crisps up beautifully with olive oil drizzled generously, giving it a perfect balance between softness and crunch. I can’t help but smile every time I pull a warm tray out of the oven.

Besides the incredible taste, I love how approachable and satisfying the preparation process is. The dough is soft and easy to handle, even for a beginner, and the recipe doesn’t demand any fancy ingredients—just a handful of pantry staples and a russet potato. Plus, it’s versatile enough to serve at weeknight dinners, weekend gatherings, or even holiday feasts. I always recommend this as a crowd-pleaser because it’s sure to bring everyone together around the table.

Ingredients You’ll Need

A metal baking tray holds six small bowls and one potato arranged neatly. At the top center is a large clear glass bowl filled with white flour, textured and fluffy. Below it to the left is a small white bowl with yellow oil, smooth and shiny. Next to it on the right is a tiny white square bowl containing pink salt, granular and fine. To the right of that is a small clear bowl with a light beige powder. At the bottom left corner is a small white bowl filled with a crumbly white mixture. To its right, placed directly on the tray, is a whole brown potato with a rough, uneven skin. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the texture and flavor of this Parmesan Focaccia Bread with Potatoes Recipe. Each component plays a vital role, from the starchiness of the russet potato to the sharpness of the Parmesan and the richness of the olive oil.

Russet potato: Adds moisture and a tender soft crumb that makes the bread irresistible.
All-purpose flour: The base of the dough, providing structure and chewiness.
Extra virgin olive oil: Infuses the dough with flavor and helps create a delicate crust.
Instant or rapid-rise yeast: Ensures a reliable rise without long wait times.
Salt: Balances flavors and enhances the overall taste.
Fresh grated Parmesan: Delivers a savory, tangy topping that crisps up beautifully.

Directions

Step 1: In a small saucepan, add the peeled and chopped russet potato chunks along with 3 cups of water. Bring to a boil and cook for about 10 minutes, or until the potatoes are fork-tender.

Step 2: Using a slotted spoon, transfer the cooked potatoes to a bowl, then measure out 1 cup of the hot cooking water and set both aside to cool.

Step 3: Once the potatoes are cool enough to handle, grate them on the largest holes of a box grater to get about one cup of grated potato, lightly packed.

Step 4: In the bowl of a stand mixer fitted with a dough hook, combine the grated potato, 3 1/2 cups of flour, 2 tablespoons olive oil, yeast, and salt. Begin mixing on low speed.

Step 5: Slowly add the reserved potato water, cooled to around 110 degrees Fahrenheit, mixing until the dough starts to come together, about 2 minutes.

Step 6: Increase the mixer speed to medium-low and continue kneading until the dough becomes smooth and elastic, pulling away from the edges but sticking slightly to the bottom—roughly 8 minutes total.

Step 7: If the dough feels too sticky, add the remaining flour one tablespoon at a time until it just pulls away from the bowl edges.

Step 8: Turn the dough out onto a lightly floured surface and knead by hand until smooth and round. Place it in a large, lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 to 1 1/2 hours.

Step 9: Prepare an 18 by 13-inch rimmed baking sheet by coating the bottom with 1/4 cup olive oil. With wet hands, gently press the risen dough evenly across the baking sheet to fill it completely.

Step 10: Brush the top with an additional tablespoon of olive oil. Cover loosely with plastic wrap and let it rise again until doubled, about 45 to 75 minutes.

Step 11: Preheat your oven to 425 degrees Fahrenheit towards the end of this final rise.

Step 12: Remove the plastic wrap and use wet fingertips to dimple the entire surface of the dough. Drizzle the last tablespoon of olive oil evenly over the top and sprinkle with fresh grated Parmesan.

Step 13: Bake the focaccia until the top is crisp and golden, about 20 to 25 minutes.

Step 14: After baking, carefully transfer the bread to a wire rack to cool for 10 minutes before serving. This allows the crust to set and ensures the best texture.

Servings and Timing

This Parmesan Focaccia Bread with Potatoes Recipe yields about 12 servings, perfect for sharing with family or friends. Prep time is roughly 35 minutes, with about 25 minutes of active baking time. The total time, including multiple rises and cooling, is around 3 hours and 25 minutes. While the rising might require patience, the hands-on time is quite manageable and well worth it for the delicious result.

How to Serve This Parmesan Focaccia Bread with Potatoes Recipe

A stack of six golden brown focaccia bread pieces with a crispy crust and soft, airy inside sits on a metal cooling rack. The texture of the bread shows many small holes that make it look light. The rack is placed on a white marbled surface with a white bowl filled with red tomato sauce next to it. A black and white striped cloth peeks out from under the rack. The focus is on the bread’s warm, inviting texture and color, with a bright and clean setting. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Parmesan Focaccia Bread with Potatoes Recipe, I like to keep things simple to highlight the bread’s rich flavors. It makes a fantastic side alongside Italian dishes like spaghetti, lasagna, or baked ziti, where it soaks up sauces and adds a lovely textural contrast. I’ve also enjoyed it as a snack on its own, especially when it’s still warm from the oven—there’s something so comforting about tearing into that golden crust.

For a touch of elegance, I often garnish it with fresh herbs like rosemary or thyme right after baking, which complements the Parmesan beautifully. Presentation-wise, cutting the focaccia into squares or rustic wedges works great for sharing at parties or casual dinners. I recommend serving it warm or at room temperature so the cheese stays flavorful without the bread becoming dense.

When pairing beverages, I lean towards a crisp white wine such as Pinot Grigio or a light red like Chianti to match the bread’s savory richness. For non-alcoholic options, sparkling water with a squeeze of fresh lemon brightens the palate wonderfully. This bread shines during family meals, holiday gatherings, or even simple weeknight dinners—its versatility has made it a staple in my home.

Variations

I enjoy experimenting with this Parmesan Focaccia Bread with Potatoes Recipe to suit different tastes and dietary needs. For example, you can swap the regular all-purpose flour with a gluten-free blend if you need to avoid gluten, though you may want to adjust hydration since gluten-free flours behave differently. For a vegan version, I replace Parmesan with a plant-based cheese or sprinkle the top with nutritional yeast for that cheesy flavor without dairy.

Flavor-wise, I’ve tried adding fresh rosemary or garlic to the dough, which gives the focaccia an herbaceous aroma that’s quite addictive. Sometimes I press thinly sliced potatoes or cherry tomatoes into the dough before baking for a beautiful and tasty upgrade. If you want a quicker option, you can bake the focaccia in smaller pans to reduce cooking time or even try a skillet version on the stovetop for a crisp base.

These variations feel like fun twists that still honor the heart of the recipe, letting you customize to your mood or occasion. I encourage you to make this recipe your own and explore all the delicious possibilities!

Storage and Reheating

Storing Leftovers

If you have leftovers, I store them wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. Keeping the focaccia well-covered helps maintain its moisture, ensuring the bread remains soft inside with a slightly crispy crust. If it cools too much and loses some freshness, don’t worry—you can easily revive it.

Freezing

This Parmesan Focaccia Bread with Potatoes Recipe freezes beautifully. I like to wrap individual slices or the whole loaf tightly in plastic wrap, then place it inside a freezer bag to prevent freezer burn. It keeps well for up to 3 months frozen. When you’re ready to enjoy, just thaw overnight in the fridge and reheat for best results.

Reheating

To bring back that fresh-from-the-oven texture, I recommend reheating focaccia in a preheated oven at 350 degrees Fahrenheit for about 5 to 8 minutes. This method crisps up the crust nicely without drying the interior. I avoid microwaving as it tends to make the bread chewy and dense. For a quick reheat, toasting individual slices in a toaster oven also works wonders and revives the Parmesan’s aroma.

FAQs

Can I use a different type of potato in this recipe?

While russet potatoes are ideal due to their high starch content and ability to create a soft crumb, you can substitute with Yukon Gold potatoes. Just keep in mind the texture and moisture levels might slightly vary, so adjust the flour amount if necessary.

Do I have to use instant yeast, or can I use active dry yeast?

You can use active dry yeast instead of instant, but you’ll need to proof it first by dissolving it in warm water with a pinch of sugar for about 5 to 10 minutes until foamy. This step isn’t needed for instant yeast, which can be mixed directly with dry ingredients.

Is it necessary to grate the cooked potato, or can I mash it?

Grating gives a lighter texture and more evenly distributes moisture in the dough, but if you prefer, you can mash the cooked potato thoroughly. Just be sure to avoid lumps and adjust flour as needed to get the right dough consistency.

Can I make the dough ahead of time and refrigerate it?

Absolutely! The dough can be prepared and then refrigerated for up to 24 hours. Just cover it tightly. Before baking, let it come to room temperature and finish the second rise as directed. This makes it convenient for planning ahead.

How do I know when the focaccia is done baking?

The bread should be deep golden brown on top and crisp to the touch. When you tap the crust lightly, it should sound hollow. If you have a thermometer, the internal temperature should read about 200 degrees Fahrenheit for perfect doneness.

Conclusion

I truly hope you give this Parmesan Focaccia Bread with Potatoes Recipe a try soon. It’s one of those dishes that brings warmth and joy to any table, effortlessly combining simple ingredients into something truly special. The aroma alone while baking is enough to make me smile every time. Once you taste it, I promise you’ll want to make it again and again, sharing it with loved ones and creating beautiful memories along the way.