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Potato & Halloumi Focaccia

Potato & Halloumi Focaccia

Delicious focaccia bread flavoured with rosemary and thyme, and topped with potato slices and halloumi
Course Side Dish
Cuisine Italian
Keyword Focaccia
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 12
Calories 186kcal
Author thebakingexplorer


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

  • 220 g 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 or you may need a little more
  • Knead by hand (put olive oil on your hands and work surface if the dough is sticky), or knead in a stand mixer fitted with a dough hook, for 10 minutes
  • Place into a lightly oiled bowl and cover with cling film, leave in a warm place to rise 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 and spread it out using your fingers. I used a Wilton Non-Stick Cookie Pan which is 33.7 x 23.5 cm (13.25 x 9.25 inches)
  • Arrange the halloumi and potato wedges on top, then sprinkle over the extra herbs and salt
  • Leave to rise for 30 minutes, and pre-heat your oven to 200C Fan/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


Calories: 186kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 10mg | Calcium: 103mg | Iron: 1mg