Stuffed Potato Focaccia

Serves 8 - 10
Time 1 hour + 30 minutes


1 potato boiled in skin, skin removed

2 tsp dry yeast activated with 2 tbsp water and pinch of flour- let sit 10-15 minutes

2 ¼ cups plain flour

1 tsp honey

1 tsp salt

½ cup lukewarm water

2 tbsp olive oil


For the stuffing

1 potato boiled in skin, skin removed and chopped

⅓ cup caramelised onion 

1 stem rosemary 

Salt & pepper


Add flour, honey, water, salt, activated yeast to a big bowl. Press 1 potato through a ricer, or mash well and add to the bowl. Use your hands to stir everything together. 

Pour oil over the dough, cover with cling wrap and set aside to prove in a warm spot for 1 hour or until doubled in size. 

Pour out onto a board dusted with flour, knead until the dough comes together. 

Press the dough out and crumble the second boiled potato.

Boil the unpeeled potato until tender. Drain, remove skin and mash well or pass through a potato ricer.

In the bowl add the flour, yeast, honey and salt and the mashed potatoes, start to knead 

Continue to knead, add the oil, then pour the water slowly (a slow stream), continue to knead for 3-4 minutes or until dough is smooth and starts to pull away from the sides of the bowl. 

Remove to a flat lightly floured surface and knead into a ball. 

Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft-free area for approximately 2 hours or until doubled in size.

Pre-heat oven to 220C. Lightly oil a pizza pan. 

Dust a board with flour and spread dough on top of the flour. Add the boiled potato, rosemary and caramelised onion. Fold the dough over to cover the fillings and turn it over to be seam side down. Lightly pull the dough to cover the tray and slightly expose some of the fillings.

Bake in the oven for 12-15 minutes or until golden brown.