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
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
- ½ tsp Dried rosemary
- ½ 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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