Rosemary, garlic and potato focaccia

With rosemary, garlic and potato, this herbed focaccia is full of flavour. Ready to cook in just 20 minutes, it makes the perfect side.



Note: + 1 hour 20 mins standing time



  • 1 cup (250ml) lukewarm water
  • 2 tsp dried yeast
  • 1 tsp caster sugar
  • 3 cups (450g) plain flour
  • 1 tsp salt
  • 1/3 cup (80ml) olive oil
  • 1 Red Royale potato, thinly sliced
  • Rosemary sprigs, to decorate
  • 1 garlic clove, thinly sliced
  • 1 tbs truffle oil or extra olive oil



Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until frothy.


Combine the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture with the olive oil. Use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.


Place the dough in an oiled bowl. Cover with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.


Turn the dough onto a clean work surface and knead until smooth. Use a rolling pin to roll out to a 20cm x 30cm rectangle. Place in the prepared pan. Use the end of a wooden spoon to push dimples into the surface of the dough.


Pat potato slices dry with paper towel. Place in a bowl with rosemary, garlic and truffle oil or extra olive oil. Season. Toss to combine. Arrange in a single layer over the dough. Set aside for 15 mins to rise slightly.


Bake for 10 mins. Reduce heat to 180°C. Bake for 20 mins or until golden brown. Serve warm or at room temperature.

Serve with rosemary sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.