Crispy Potato Taleggio Focaccia Tips, FAQ & printable recipe

Tips for success

For the crispiest potato edges, make sure the potato slices are very thin and uniform. Use a mandoline if possible, and pat the slices dry with a paper towel before laying them on the dough.

This removes excess moisture and helps them crisp. Also, don't be shy with the olive oil—it's essential for a golden, crunchy crust. Brush the edges of the pan with oil to prevent sticking.

If the top starts to brown too quickly, you can tent the focaccia with foil for the last few minutes of baking. But watch it closely, as you want the cheese to blister and brown, not burn. Letting the focaccia rest for 5 minutes after baking allows the cheese to set slightly, making it easier to slice. Serve it warm, but it's also delicious at room temperature.

Variations

• Rosemary and Garlic: Add fresh rosemary leaves and thinly sliced garlic cloves on top of the potatoes before baking. The herbs and garlic will infuse the bread with aromatic flavor as they bake.
• Caramelized Onion: Spread a layer of caramelized onions over the dough before adding the potatoes and taleggio. The sweetness of the onions balances the salty cheese and adds a rich, savory depth.
• Spicy Soppressata: Scatter slices of spicy soppressata or salami over the top along with the cheese. The cured meat becomes crispy in the oven, adding a spicy, savory crunch.
• Pear and Walnut: For a sweeter version, add thin slices of ripe pear and a handful of chopped walnuts along with the taleggio. The fruit softens and sweetens, while the nuts add a toasty crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven to restore crispness.

Freezer

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 8-10 minutes, or until heated through and edges are crisp.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until the cheese is melted and the edges are crisp again.

Avoid microwaving, as it will make the bread soggy. The focaccia is best enjoyed fresh, but it can also be frozen for longer storage.

The dough can be made ahead and refrigerated after the first rise. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours.

When ready to bake, let the dough come to room temperature for about 30 minutes, then proceed with the recipe. The fully baked focaccia can also be made ahead and reheated, but the toppings may not be as crispy.

Serving ideas

This focaccia is best served warm, straight from the oven, when the cheese is molten and the potatoes are at their crispiest. Cut it into wedges or squares and serve as an appetizer, alongside a salad, or as a side to soups and stews. It also makes a fantastic sandwich bread—split it and fill with roasted vegetables or cured meats for a hearty lunch.

For a more substantial meal, serve the focaccia with a bowl of tomato soup or a simple green salad dressed with lemon and olive oil. The salty, cheesy bread pairs beautifully with bright, acidic flavors.

You can also serve it as part of an antipasto platter, with olives, cured meats, and marinated vegetables. Leftovers can be toasted and topped with a fried egg for breakfast.

Frequently asked questions

Recipe card

Crispy Potato Taleggio Focaccia

Prep 20 minCook 20 minTotal 40 minServes 8

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp kosher salt
• 1/4 cup olive oil, plus more for the pan
• 2 lb Yukon Gold potatoes, thinly sliced
• 8 oz taleggio cheese, cubed
• cracked black pepper, for serving
• flaky sea salt, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

48 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.