Crispy Potato Taleggio Focaccia Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them at room temperature. The water should be warm, about 110°F (43°C), to activate the yeast. Slice the potatoes using a mandoline and keep them submerged in cold water to prevent browning. Cube the taleggio and set aside.

Oil a 9x13-inch baking pan generously. If using a stand mixer, attach the dough hook. Clear a workspace for kneading and shaping. Have a clean kitchen towel ready for covering the dough. Preheat the oven to 460°F (238°C) about 20 minutes before baking.

Instructions

Dough and Dimpling

1. 1Make the Dough
   In the bowl of a stand mixer, combine the warm water and active dry yeast. Let sit for 5 minutes until foamy. Add the all-purpose flour and kosher salt. Mix on low speed with the dough hook until a shaggy dough forms. Increase speed to medium and knead for 5 minutes until smooth and elastic. Drizzle in the olive oil and knead for another 2 minutes until the oil is absorbed and the dough is glossy.
   Look for The dough should be smooth, elastic, and slightly sticky, and it should double in volume.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Prepare the Pan and Dough
   Generously oil a 9x13-inch baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit the corners. If the dough resists, let it rest for 10 minutes, then stretch again. Dimple the dough all over with your fingertips, pressing down firmly to create deep indentations. Drizzle the top with a little more olive oil.
   Look for The dough should be evenly spread in the pan with deep dimples across the surface.
   Tip Dimpling the dough helps hold the potato slices and cheese in place.

The dough should be smooth, elastic, and doubled in size after rising. When you dimple it, the indentations should hold their shape. The dough should be stretched evenly in the pan, with a slight puff at the edges. It should look pillowy and inviting, with pools of olive oil in the dimples.

Topping and Baking

3. 3Shingle the Toppings
   Using a mandoline, slice the Yukon Gold potatoes paper-thin, about 1/16 inch thick. Arrange the potato slices over the dimpled dough in overlapping shingles, covering the entire surface. Scatter the cubed taleggio cheese evenly over the potatoes, tucking some pieces between the slices. Press the toppings gently into the dough.
   Look for The dough is completely covered with potato slices and cheese, with some cheese nestled in the dimples.
   Tip Keep the potato slices in a single layer for even crisping.
4. 4Bake the Focaccia
   Preheat the oven to 460°F (238°C). Place the focaccia in the oven and bake for 20 minutes, until the crust is golden brown, the cheese is blistered and bubbly, and the potato edges are crispy and deeply browned. The top should be puffed and aromatic.
   Look for The focaccia is golden brown, with blistered cheese and crispy potato edges.
   Tip Rotate the pan halfway through baking for even browning.

The focaccia should be golden brown with blistered cheese and crispy potato edges. The top should be puffed and aromatic, with the smell of toasted bread and melted cheese. The cheese should be bubbly and slightly browned in spots, and the potatoes should be crisp and curled at the edges.

Finishing and Serving

5. 5Finish and Serve
   Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Crack black pepper over the top and sprinkle with flaky sea salt. Slice into wedges and serve warm, so the cheese is still molten and the potatoes are crispy.
   Look for The top is glistening with olive oil, the cheese is bubbly, and the potatoes are crisp.
   Tip Serve immediately for the best texture contrast.

The focaccia should be cool enough to handle but still warm in the center. The top should be sprinkled with cracked black pepper and flaky sea salt.

When you slice into it, you should hear the crackle of the crispy potato edges. The cheese should be molten and stretchy, and the bread should be tender and airy.

Common mistakes

One common mistake is not letting the dough rise enough. If the dough hasn't doubled, the focaccia will be dense. Another is overloading the top with too many potato slices, which can prevent the dough from cooking through. Keep the potato slices in a single layer.

Also, be careful not to press the toppings too hard into the dough, which can deflate it. Finally, don't under-bake. The high heat is what creates the crispy edges, so make sure the top is deeply browned before pulling it out.

How to tell it’s done

The focaccia is done when the crust is deep golden brown and the cheese is blistered and bubbly. The potato edges should be crispy and slightly charred in spots. The internal temperature of the bread should be around 200°F (93°C) if measured with a thermometer, but the visual cues are more reliable.

The dough will have puffed up, the top will be glossy from the oil, and the cheese will have melted into the dimples. Let it cool for 5 minutes before slicing, as this allows the cheese to set slightly and makes cutting easier.