I was inspired to make this Potato & Halloumi Focaccia after watching an episode of The Great British Bake Off. A contestant named Beca made a Potato, Spelt and Gorgonzola Foccacia that looked delicious. As you can see I’ve made a few changes, the biggest being that I’ve used halloumi and used regular flour rather than spelt. I’ve also mixed in rosemary and thyme as I think they’re the perfect herbs to compliment potatoes! It’s an easy recipe to put together and would be great as a side dish at a buffet or summer BBQ.
Step by step…
I started by boiling the two lots of potatoes – one for the dough and one for the topping. Once they were cool I mashed the ones for the dough up with some olive oil.
In a bowl I put strong white bread flour, dried yeast, salt, rosemary and thyme. I stirred them together then added the mash potato and mixed it in.
I used some of the water the potatoes were boiled in to bring the mixture together into a dough. Then I used my stand mixer fitted with a dough hook to knead it for 10 minutes.
The dough proved for 1 hour, then I tipped it into a greased baking tray and spread it out. I covered it with chopped up potatoes wedges, sliced halloumi and sprinkled more herbs on and some salt.
I baked on 220C/425F/Gas Mark 7 for 25 minutes, it was lovely and golden brown, then left to cool on a rack.
Once cooled I sliced the Potato & Halloumi Focaccia into pieces and enjoyed eating it all up! It had great flavour and was really moreish. This Potato & Halloumi Focaccia is perfect as a starter or accompaniment to a main meal. It’s also good dipped in oil and balsamic vinegar – I love doing this with fresh bread!
Recommended equipment & ingredients*
|Stand mixer with dough hook||Mixing bowls||Cooling rack|
|Kitchen scales||Fast action yeast||Baking tray|
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More Focaccia recipes…
|Rosemary & Garlic Focaccia||Tomato & Rosemary Focaccia|
Potato & Halloumi Focaccia
Delicious focaccia bread flavoured with rosemary and thyme, and topped with potato slices and halloumi
For the dough
- 350 g Potatoes
- 3 tbsp Olive oil
- 300 g Strong white bread flour
- 1 tsp Salt
- 1 Sachet dried yeast (7g)
- 1 tbsp Dried rosemary
- 1 tbsp Dried thyme
- 130-150 ml Water Reserved from cooking the potatoes
For the topping
- 220g Potatoes
- 100 g Halloumi
- 1/2 tsp Dried rosemary
- 1/2 tsp Dried thyme
- Large pinch of Coarse sea salt
Peel and chop the potatoes for the dough and boil for 25-30 minutes until soft, drain them into a colander over a bowl to reserve the cooking water
Chop the potatoes for the topping (I left the skin on but you can remove it if you prefer) and parboil for 10 minutes, set aside to cool down
Mash the potatoes for the dough up with the olive oil and allow to cool
In a large mixing bowl stir together the flour, yeast, rosemary, thyme and salt. Make sure not to pour the yeast and salt directly onto each other
Add the mashed potato into the bowl and mix in
Measure out the cooking water and add it bit by bit until a dough forms - you may not need all of the water
Knead by hand using olive oil on your hands and the work surface to stop the dough from sticking, or knead in a stand mixer fitted with a dough hook, for 10 minutes
Place into an oiled bowl and cover with cling film, leave in a warm place to prove for 1 hour
While you're waiting, chop up the parboiled potatoes into small wedges and the halloumi into small cubes
Tip the dough out onto a lipped baking tray greased with olive oil (I used a Wilton Non-Stick Cookie Pan 15.25 x 10.25 Inches) and spread it out
Arrange the halloumi and potato wedges on top, then sprinkle over the extra herbs and salt
Leave to prove for 30 minutes, and pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
Bake for 25 minutes until golden
Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well
You can find Beca’s recipe here.
If you like this, check out more of my Bread recipes!
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