Potato and Pesto Focaccia

by: Margherita Romagnoli

  • Preparation 20 min
  • Cooking 20 min
  • Portions 6 pers.

Ingredients needed

  • 400 g Favuzzi ''00'' Flour
  • 1 tsp active dry yeast
  • 25 ml Favuzzi moderate extra virgin olive oil to grease the baking sheet + 25 ml to knead the dough + 20 ml to brush on top
  • 200 ml warm water
  • A pinch of sugar
  • 1 small potato, cut into slices (with a mandolin)
  • 1 tsp Fleur de sel Favuzzi
  • Favuzzi Basil pesto 
  • A Few leaves of pesto
  • Sea salt with fresh herbs

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Steps of preparation

  1. Mix yeast in a few spoonfuls of warm water and sugar and let ferment for 5-10 minutes.
  2. In the bowl of a mixer, combine the remaining water with the flour, a small quantity at a time, and finish with the dissolved yeast.
  3. Add the olive oil and the salt (Fleur de sel).
  4. Start kneading with a mixer or by hand. The dough will be soft and wet (that’s normal).
  5. Work the dough for a few minutes, until smooth and supple and almost coming away from the sides of the bowl. Add a little flour if needed.
  6. With wet hands, shape the dough into a ball and place in a different, lightly oiled bowl.
  7. Cover with plastic wrap or a kitchen towel and leave to rise for about 2 hours in a warm place, away from drafts. The dough should double in volume.
  8. Turn over on a floured work surface. Gently flatten the dough into a rectangle 4 to 5 cm thick, then transfer to a pan generously oiled with 3 to 4 tablespoons oil. Recommended pan size: 35 cm x 23 cm (13.7 in x 9 in)
  9. Top the focaccia with the potato slices. Brush the potato slices and the edges of the focaccia with oil and a few drops of water. Sprinkle with Sea salt with fresh herbs.
  10. Cover with plastic wrap again and leave to rise for 1 hour.
  11. Preheat the oven to 200 °C (390-400 °F) and cook for about 20 minutes. The focaccia should rise, then become golden and crispy on top.
  12. Remove from the oven and brush once more with oil and a few drops of water.
  13. Decorate the focaccia with a few spoonfuls of Favuzzi pesto.
  14. Serve hot or warm.


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