White focaccia-base sheet pizza
Potato & Rosemary Focaccia Pizza
Overlapping wafer-thin potato slices crisp at the edges over a tall focaccia base, scented with rosemary and finished with flaky salt — a white pizza with nothing but earth and olive oil.
- Total
- 4.2 hr
- Hands-on
- 30 min
- Hydration
- 70%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Slice potatoes paper-thin, toss with olive oil, salt and rosemary, and fan them over a proofed 70% hydration focaccia base. Bake at 240°C/465°F for about 20 minutes until the potato edges crisp and the base is golden.
Why this works
Potatoes sliced thin enough to see through cook fully in the same time the base bakes, so they never stay raw. A generous oil coat conducts heat and crisps the exposed edges; skipping tomato and cheese keeps the top dry so the focaccia base can crisp instead of steam.
The schedule
~40m hands-on of 4.1h total · same day
- Mix & fold · 40m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 20m
- Cool · 8m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast; add water and 20 g oil, then salt. Mix to a shaggy, sticky dough with no dry flour.
Look for: Wet and sticky but cohesive; it should pull off the bowl sides in strands.
- 2
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: The dough looks bubbly and feels airy and extensible.
- 3
Slice potatoes
While the dough proofs, slice the potatoes 1–2 mm thin. Rinse briefly, pat very dry, then toss with a little oil, half the rosemary, and a pinch of salt.
Look for: Slices should be thin enough to be slightly translucent; dry them well so they crisp rather than steam.
Avoid: Mind your fingers on a mandoline — use the guard.
- 4
Pan and proof
Oil a 30×40 cm sheet pan well. Stretch the dough to the edges (rest and repeat if it fights back). Proof until puffy, about 1 hour.
Look for: It relaxes to fill the pan and jiggles when nudged.
- 5
Top and bake
Dimple the dough lightly. Fan the potato slices in overlapping rows across the whole surface, scatter the rest of the rosemary, and drizzle with a little oil. Bake at 240°C/465°F for about 20 minutes.
Look for: Done when the exposed potato edges are golden and frizzled and the base underside is crisp.
- 6
Finish
Slide onto a rack, drizzle with olive oil, and finish with flaky salt and pepper. Cool a few minutes before slicing.
Look for: The flaky salt should stay crunchy against the soft potato.
What good looks like
- Crumb: Airy and open beneath a dry, savory potato layer.
- Crust: Crisp fried base; potato edges shatter-crisp, centers creamy.
- Height: About 2–3 cm tall.
- Color: Deep gold base with bronzed potato edges.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Potatoes still firm or raw | Slices too thick | Slice 1–2 mm thin (a mandoline helps) so they cook through as the base bakes. |
| Potatoes dry out and curl off | Not enough oil on the slices | Toss the potatoes in oil to coat and drizzle a little more before baking. |
Storing & reheating
Storage: Best fresh. Refrigerate leftovers up to 2 days.
Reheating: Re-crisp in a 220°C/425°F oven 5–7 minutes; skip the microwave.
Contains wheat/gluten. Dairy-free and 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.
- Flaky finishing salt (opens Amazon) ↗ — For the crunchy finish.
Fresh — buy local
- Potatoes (opens Amazon) ↗ — Any waxy potato; buy fresh.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
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
- Do I need to pre-cook the potatoes?
- No — sliced thin enough (1–2 mm) they cook through in the same time the base bakes. Thick slices are the usual reason they stay raw.
- Can I add cheese?
- This is a white pizza and shines without it, but a little grated pecorino or fontina scattered in the last 5 minutes works well.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/potato-focaccia-pizza · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.