Use up your leftover spuds in this roast potato focaccia, then check out our classic focaccia, stuffed focaccia, Italian flatbread and more flatbread recipes.


  • 3 tsp sea salt flakes
  • 4 tbsp Belazu Early Harvest Arbequina Extra Virgin Olive Oil, plus extra for the bowl and tin
  • 500g strong white bread flour
  • 7g fast-action dried yeast
  • 250g roast potatoes, cold, roughly chopped (so you get lovely crispy bits)
  • 2 sprigs rosemary, cut into small sprigs
  • a small handful black pitted olives, drained and sliced


  • STEP 1

    Dissolve 2 tsp of the salt in 300ml of warm water, then stir in the Belazu Extra Virgin Olive Oil. Put the flour and yeast in a large bowl, and mix in the water. Knead for a few minutes then tip out onto a worksurface and knead for 10 minutes until smooth and elastic. Put into an oiled bowl and cover. Leave to rise in a warm place for 1 hour or until doubled in size.

  • STEP 2

    Oil a 30cm x 20cm roasting tin, and oil your hands. Tip the dough into the tray and spread out into the corners with your hands. Leave to rise again, covered, for 30 minutes.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. With oiled fingers, poke holes into the risen dough to create small pockets – press into the corners of the tin again, as it will be easier to shape now the gluten has relaxed. Gently press the potatoes into the dough, and press in the small rosemary sprigs and olives. Drizzle with more oil and scatter over the remaining salt. Bake for 25-30 minutes or until the bread is golden and crisp, and the potatoes are crunchy. Leave to cool for 5-10 minutes, then transfer to a wire rack to cool, or to a board and serve warm with more olive oil mixed with a dash of balsamic vinegar. It’s best eaten on the day, or the following day, refreshed in a low oven just before serving.

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Anna Glover profile
Anna GloverSenior food editor

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