Vegan Focaccia potatoes and rosemary
preparing focaccia dough

Vegan Focaccia potatoes and rosemary

Vegan focaccia potatoes and rosemary is heaven made food and I am going to show you this rustic Italian traditional recipe.

focaccia patate e rosmarino vegan

Vegan focaccia potatoes and rosemary

Today we are going to make Vegan focaccia potatoes and rosemary  *insert drool here*.  This is one of my favorite food in the world. Paired with a fresh salad and a refreshing drink, it is a perfect Italian antipasto.

Focaccia is a traditional Italian ‘savory bread’, typical of Liguria. If you are in this region you must try focaccia, made in their traditional bakeries (very famous is the one made in Recco) and try some of their variants such as focaccia with olives, focaccia with onions, or cherry tomatoes. My favorite though, remains the vegan focaccia potatoes and rosemary, which is also a traditional dish from Puglia region.

There are two main suggestions for this dish: the first one is to allow the dough to rest and raise properly and the second one is to cut the potato slices very finely no more than 3 mm thick, better if you have a grater/slice for it. Follow these steps and you will make the most deliciously authentic vegan focaccia rosemary and potatoes.  In this photo below, I had pre-sliced about 200 grams of potatoes, and left them in a cup with some water and salt for a couple of hours while I was waiting for the dough to raise. Then left the drained potatoes in the microwave for about 20 seconds (not necessary, but can help if the oven is a bit weak).

The vegan focacca potatoes and rosemary will result crunchy on the outside and soft and delicious inside. Yum! So let’s get started, right?

Focaccia potatoes and rosemary

Focaccia with potatoes and rosemaryTHE DOUGH: the most important part of this vegan focaccia potatoes and rosemary is the dough, I don’t own any processors or bread makers so everything is done by hand. I will list all the quantities in the printable recipe below, but please first read my process here.






Preparing focaccia dough for potatoes and rosemary focaccia

preparing focaccia dough

vegan focaccia potatoes rosemary

vegan focaccia potatoes rosemary preparing for baking











vegan focaccia potatoes rosemary

vegan focaccia potatoes rosemary



Vegan Focaccia potatoes and rosemary (ingredients for 4 people)


  • 600 grams all purpose flour
  • 500 ml water
  • 16 grams (2 sachets) dry yeast or 8 grams fresh yeast (half a cube)
  • 2 medium potatoes
  • fresh rosemary to taste
  • 1 teaspoon of sugar
  • 10 grams fine salt
  • 5 grams coarse salt
  • extra virgin olive oil to taste


  1. The first thing I do is pouring the required amount of flour, in this case 600 grams, (plain all purpose flour will do) in a large bowl and create a little crater in the centre (yeah, like a volcano!).  
  2. Mix 16 grams of dry yeast (or 10 grams of fresh yeast) in  about 400 ml of lukewarm water, and add a teaspoon of sugar and stir until foamy and all melted. 
  3. Add the yeast & water mixture in the crater and slowly start working the dough with the tips of your fingers at first, and continue kneading more vigorously adding more water if too dry. 
  4. The last ingredient to add to the mix is salt (never mix salt with the yeast and water mixture). Add 10 grams of salt and continue kneading for a few minutes until the dough becomes nicely firm and elastic (add water or flour if you are not happy with the consistency in one way or the other). I don't add any oil in the dough at this stage. 
  5. create a X with a knife on the top of the dough, and cover well with a tea towel so that no air goes inside the bowl and place in a dry and warm place. Let rest for at least two hours until the size will be at least doubled. Tip: leave the bowl with the dough in the oven with only the lights on to reach the perfect raising temperature.
  6. While the dough raises, prepare the other ingredients. Slice the potatoes very thinly and set them to rest in some cold salted water, wash some fresh rosemary.  
  7. Use standard oven tray, and coat it with extra virgin olive oil. Place the raised dough in it and turn it immediately so that the entire dough is covered in oil. This will avoid the creation of that annoying 'crust' that can form on the surface. Press it gently (don't pull it towards the edges, just press gently and patently). 
  8. Cover and let rest for another hour. 
  9. At this point you can leave your 'signature' on the focaccia! With your fingertips, push gently in the dough so that you will create the typical 'tufted' texture for the vegan focaccia potatoes ansd rosemary.
  10. In a bow, mix 2 tables spoons of extra virgin olive oil and two tablespoons of water, and salt to taste. Pour it directly over the focaccia and spread evenly with a brush. This will create the characteristic white holes in the vegan focaccia potatoes and rosemary.
  11. Add the potato slices, the rosemary some coarse salt. Let rest for 10 -15 minutes before backing in a 230  degrees °C (or 427 F)  for about 25 minutes until the surface is golden brown 
  12. Let rest/cool down on a oven metal rack so that it stays crispy and fragrant 
  13. Eat right away or store in an air-tight container for up to 3 days









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