Focaccia Rustica Recipe

Activate yeast & combine

In a large mixing bowl, whisk together the flour, salt and sugar. In a separate measuring cup combine the lukewarm water (about 100–110°F / 38–43°C) with 1 tablespoon of the olive oil and the instant yeast. Let sit 2–3 minutes until the surface looks slightly foamy (instant yeast may foam lightly).

Form dough

Pour the yeast mixture into the flour and use a wooden spoon or your hand to combine until a shaggy sticky dough forms. Add the remaining 5 tablespoons olive oil and continue to mix/knead in the bowl for 3–4 minutes until the oil is incorporated. The dough should be soft and slightly sticky.

First rise

Lightly oil the bottom of the bowl with a little olive oil, cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare potatoes

While the dough rises, bring about 4 cups water to a simmer in a medium pot. Add a pinch of salt and the thinly sliced potatoes. Parboil the slices 3–4 minutes until just tender but not falling apart. Drain and spread the slices on a tray to cool and dry; pat with a towel to remove excess moisture.

Prep rosemary & garlic

Combine the minced garlic with the chopped rosemary and 2 tablespoons olive oil in a small bowl; set aside so flavors infuse. If using cheese, have it grated and ready.

Stretch dough into pan

Generously oil a 12x16-inch rimmed baking sheet or a 13-inch cast-iron skillet with 1–2 tablespoons olive oil. Gently deflate the risen dough and transfer to the prepared pan. Using oiled fingertips, press and stretch the dough to the pan edges, creating dimples across the surface. If the dough resists, let rest 10 minutes then continue stretching.

Arrange potatoes & flavor

Tuck the parboiled potato slices into the dimples of the dough, overlapping slightly and covering the surface as you like. Drizzle the garlic-rosemary oil evenly over the potatoes and dough. Sprinkle the grated cheese if using, then season with coarse sea salt and freshly ground black pepper.

Second rise

Cover loosely with plastic wrap and let rest at room temperature for 20–30 minutes to puff slightly.

Preheat oven

Preheat the oven to 450°F (230°C) during the final proof so it's fully hot before baking.

Bake the focaccia on the middle rack for 20–25 minutes, until the crust is deep golden brown and the potatoes have golden edges. If the top is browning too quickly, tent loosely with foil for the last 5 minutes.

Remove the focaccia from the oven and immediately drizzle with the remaining 1–2 tablespoons of olive oil. If desired, scatter a few extra rosemary needles and a light sprinkle of flaky salt over the top for finish.

Let the focaccia rest in the pan for 8–10 minutes, then transfer to a wire rack. Slice into squares or wedges and serve warm or at room temperature as an antipasti.