Flavored pan focaccia
Masala Potato & Pea Focaccia (North Indian-Inspired)
The spiced potato-and-pea filling of a samosa — cumin, turmeric, amchur and green chili — pressed into a tall, olive-oil-rich focaccia.
- Total
- 11.5 hr
- Hands-on
- 35 min
- Hydration
- 72%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Cook a spiced potato-and-pea masala, cool it, then press it into a proofed 72% hydration focaccia dough (500 g flour, 360 g water, 10 g salt, 4 g yeast, olive oil) and bake at 230°C/450°F for 20–24 minutes, finishing with cilantro.
Why this works
The potato and peas are fully cooked and cooled before topping, so the bake is only about browning and warming — nothing raw or watery goes on the dough. Amchur and green chili keep the spiced filling bright, and dotting rather than blanketing lets the high-hydration crumb still brown and rise.
The schedule
~45m hands-on of 11.3h total · same day
- Mix & fold · 45m
- Bulk ferment · 2h
- Proof · 8h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Cook the masala filling
Temper cumin seeds in the oil until fragrant, add ginger and green chili, then turmeric and coriander. Fold in the boiled potato dice and peas with 1/2 tsp salt, mashing lightly so some hold shape and some break down. Finish with amchur. Spread on a plate to cool completely.
Look for: The mix should be dry-ish and cohesive, not saucy — and fully cool before it touches the dough.
Avoid: Cool the filling before topping; warm filling would slacken the proofed dough.
- 2
Mix the dough
Whisk flour and yeast; add water and 25 g oil, then salt. Mix to a wet, shaggy dough with no dry flour.
Look for: Loose and sticky, clinging to the bowl.
- 3
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: Bubbly, airy and extensible.
- 4
Pan and proof
Oil a 30×40 cm sheet pan. Stretch the dough to the edges (rest and repeat if it resists). Proof until puffy, about 1 hour.
Look for: The dough fills the pan and jiggles when nudged.
- 5
Dimple, top and bake
Dimple with oiled fingertips and drizzle with olive oil. Press the cooled masala into the dimples in clusters (leave some bare dough), and bake at 230°C/450°F for 20–24 minutes until deep gold.
Look for: The potato edges crisp and the exposed crumb browns and puffs.
- 6
After baking
Cool a few minutes, drizzle with a little olive oil, and scatter chopped cilantro over the top.
Look for: Fresh cilantro should stay bright green and raw.
What good looks like
- Crumb: Open and tender, spiced potato crisping on top.
- Crust: Crisp oiled base; golden, chunky top.
- Height: About 3 cm tall.
- Color: Deep gold with crisped potato edges.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Dough deflates under the topping | Filling added warm | Cool the masala completely before pressing it into the proofed dough. |
| Filling slides off / no color | Filling too wet or too smooth | Keep it dry and lightly mashed so it grips the dimples and the edges can crisp. |
| Cilantro dull and cooked | Added before baking | Add cilantro after the bake. |
Storing & reheating
Storage: Best the day it is baked. Refrigerate up to 2 days.
Reheating: Warm in a 200°C/400°F oven 5 minutes to re-crisp; add fresh cilantro after.
Contains wheat/gluten. Vegan as written.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Fresh — buy local
- Potatoes (opens Amazon) ↗ — Any waxy potato; buy fresh.
- Green peas (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Is this a samosa?
- No. A samosa is a deep-fried or baked pastry parcel around a spiced filling. This is a thick Italian focaccia that borrows the samosa/aloo-matar potato-and-pea filling as a topping.
- Can I make the filling ahead?
- Yes — it keeps a couple of days in the fridge and actually tastes deeper the next day. Bring to room temperature before topping.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/masala-potato-pea-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.