I’m no stranger to quick breads and loaded baked potato mash-ups. Let’s all not forget about the delicious loaded baked potato scones from a while back. This time around I’m bring you this insane Loaded Baked Potato Focaccia. It’s super easy to make, and I’m not just saying that. The dough is no-fuss, no-knead and doesn’t require any fancy equipment. It seriously takes longer to rise than it does to make and put together. The toppings are thinly sliced potatoes, cheese (lots of it), crispy bacon and scallions. It’s soft, delicious and completely irresistible. I can’t recommend it enough. I hope you give it a try, if only to let me know what you think of it because I guarantee you’ll become obsessed.
In a large mixing bowl, combine the flour, instant yeast, salt, honey, 3 tablespoons olive oil and warm water.
**Tip: When mixing this together, add the yeast to one side of the bowl and the salt to the opposite side. You don’t want them to mix directly with each other as salt kills yeast. So I like to keep them on opposite ends and then stir together once everything has been added.**
Use a wooden spoon to mix until the dough comes together to form a sticky dough. You want to make sure no dry bits are present.
**Tip: You can make this in a stand mixer, fitted with the dough hook attachment, but I find that it’s super easy to do this by hand. The great thing about this dough is that not much kneading or mixing is needed. It’s not fussy in the slightest.**
Transfer to a 9×13 inch baking pan that has been greased with cooking spray and coated with olive oil. Stretch it out slightly. Cover and allow to rest in a warm spot until doubled in size, about 1 hour.
Uncover, drizzle with remaining 2 tablespoons olive oil and then use your finger tips to spread the dough out evenly and make indentations throughout. Cover once more and rest for 30 minutes longer.
Uncover and top the focaccia dough with potato slices in an even layer. Season with a pinch of salt and black pepper. Sprinkle with cheese, bacon and scallions.
Bake in a preheated 400°F oven until golden brown and puffed up, about 30-35 minutes. Remove from the oven and allow to cool 10 minutes in the pan before inverting. Flip once more and then slice and serve either warm or at room temperature.
Any leftovers can be stored in the fridge for up to 4 days. You can just rewarm it in the oven right before serving.
If you’re looking for a new way to spruce up your focaccia recipe, then look no further. This loaded baked potato version is packed with flavor. It’s hearty and super tasty. If you make it, let me know and be sure to tag me on social so I can see it. As always, thank you for reading and following along.
Loaded Baked Potato Focaccia
Equipment
- Mixing Bowl
- Measuring Cups
- wooden spoon
- 9×13 Baking Pan
Ingredients
- 8 tablespoons olive oil divided
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 1/4 teaspoons Kosher salt plus more for topping
- 1 teaspoon honey
- 1 1/2 cups warm water
- 2 small Yukon gold potatoes
- 1 1/2 cups shredded cheese
- 4 slices crispy bacon chopped
- 2 scallions thinly sliced
- Coarse black pepper
Instructions
- Spray a 9×13 inch baking pan with cooking spray and then drizzle in 3 tablespoons olive oil. Set aside.
- In a large mixing bowl, combine the flour, yeast, salt, honey, 3 tablespoons olive oil and warm water. Use a wooden spoon to mix until the dough comes together to form a sticky dough.
- Transfer to the prepared baking pan and stretch it out slightly. Cover and allow to rest in a warm spot until doubled in size, about 1 hour. Uncover, drizzle with remaining 2 tablespoons olive oil and then use your finger tips to spread the dough out evenly and make indentations throughout. Cover once more and rest for 30 minutes longer.
- Preheat oven to 400°F.
- Uncover and top the focaccia dough with potato slices in an even layer. Season with a pinch of salt and black pepper. Sprinkle with cheese, bacon and scallions. Bake until golden brown and puffed up, about 30-35 minutes. Remove from the oven and allow to cool 10 minutes in the pan before inverting. Flip over and then slice and serve either warm or at room temperature. Enjoy!
I love the idea of this! My family is planning a “dip and dippers” competition and I want to make this, but I need a “dip.” Any suggestions? What do you think about a garlic and scallion infused butter (or olive oil)?
A yummy cheddar cheese sauce sauce would pair well with it!
Or a dill dip of sorts.