Golden Potato Focaccia

Recipe by Frank Tegethoff

This potato focaccia is crispy and brown on the bottom and packed with shredded potatoes, almost like a giant hash brown. While this focaccia is not tall, the interior remains soft and tender and the shredded potato topping adds creamy richness. Because this recipe starts with our Crisp & Airy Focaccia Mix, it’s quick to put together. And there’s no prepping of potatoes, either: Starting with frozen shredded hash browns means all they need to do is defrost as the dough rises. 

20 mins
30 to 40 mins
2 hrs 10 mins
one 18” x 13” focaccia
Mix Tips
Golden Potato Focaccia  - select to zoom
Golden Potato Focaccia  - select to zoom
Golden Potato Focaccia  - select to zoom
Golden Potato Focaccia  - select to zoom


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  1. On a clean kitchen towel or paper towels, spread out the frozen hash browns to defrost while you make the dough.  

  2. Spray a half-sheet pan (18" x 13") or 9" x 13" pan with nonstick spray, then add 2 tablespoons (25g) of the oil and spread it evenly across the bottom of the pan.  

  3. In a large mixing bowl, stir together the mix and yeast. With a flexible spatula, stir in the hot water and 2 tablespoons (25g) of the oil; mix until combined. The dough will be slack and sticky — that’s OK. Allow the dough to rest for 10 minutes, uncovered. 

  4. Scoop the dough into the prepared pan, flip it over to coat both sides with oil, and gently spread it to the edges of the pan; the dough will be very thin and might not make it to all of the corners if using a half-sheet pan. Let the dough rise for 30 minutes, uncovered.  

  5. At the end of the rise time, gently pat the defrosted potatoes dry with a clean kitchen towel or paper towels. In a medium mixing bowl, combine the potatoes, rosemary & sea salt packet, and the remaining 2 tablespoons (25g) oil.  

  6. Sprinkle the potato mixture evenly across the surface of the dough. Allow it to continue rising, uncovered, for another 30 minutes.  

  7. While the dough rises, preheat the oven to 425°F with racks in the bottom and top thirds.

  8. Bake the potato focaccia on the bottom rack for 30 to 40 minutes, until crisp and well-browned; if the top needs more color, transfer the focaccia to the top rack and carefully broil until golden brown, 1 to 2 minutes. Let the focaccia cool in the pan for 5 minutes then transfer it to a rack to continue cooling. Season to taste with salt and black pepper, then serve warm or at room temperature.  

  9. Store leftover potato focaccia at room temperature, loosely covered, for up to 1 day, or refrigerate for up to 2 days. Reheat in a 350°F oven until warmed through, about 10 minutes.