Loaded Baked Potato Focaccia
This Loaded Baked Potato Focaccia is a quick and easy no-knead bread dough topped with sliced potatoes, cheese, crispy bacon and scallions.
Equipment
- Mixing Bowl
- Measuring Cups
- wooden spoon
- 9x13 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 9x13 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!