Topping recipe

Focaccia Patate e Rosmarino

Name: Focaccia Patate e Rosmarino (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 120g Extra-virgin olive oil; 6g Fresh rosemary, leaves stripped and chopped; 9g Garlic cloves, lightly crushed; 3g Fine sea salt; 1g Red pepper flakes; 20g Pecorino Romano or Parmigiano-Reggiano (finishing) (¼ cup, grated); 300g Waxy potatoes (Yukon Gold), sliced 1–2mm (2 medium potatoes); 3g Fresh rosemary (leaves stripped) (about 3 sprigs); 3g Flaky sea salt (¾ tsp); 1g Coarse black pepper (½ tsp); 10g Extra-virgin olive oil (finishing drizzle) (2 tsp)

Rosemary–garlic oil, Pecorino Romano or Parmigiano-Reggiano, Waxy potatoes, sliced 1–2mm, Flaky sea salt. Scaled for 1 pan.

1 panFocaccia18×13"Rosemary–garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Rosemary–garlic oil

¼ cup60 g

Cheese

Pecorino Romano or Parmigiano-ReggianoGrate on for the last 10 min of the bake so it doesn't scorch

¼ cup, grated20 g

Toppings

Waxy potatoes (Yukon Gold), sliced 1–2mmMandoline, then pat dry — wet slices steam instead of crisping

2 medium potatoes300 g

Fresh rosemary (leaves stripped)Scattered over the potatoes

about 3 sprigs3 g

Finishing

Flaky sea salt

¾ tsp3 g

Coarse black pepper

½ tsp1 g

Extra-virgin olive oil (finishing drizzle)

2 tsp10 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil, rosemary, garlic, salt, and optional pepper flakes in a small saucepan over the lowest heat for 8–10 min, until the garlic turns pale gold and the oil smells strongly of rosemary. Do not let the garlic brown — it will turn the whole batch bitter. Cool to room temperature, then lift out the garlic and leave the rosemary in. Keeps refrigerated 1 week; bring back to pourable before using.

Extra-virgin olive oil

120 g

Fresh rosemary, leaves stripped and choppedAbout 4 sprigs

6 g

Garlic cloves, lightly crushedAbout 3 cloves

9 g

Fine sea salt

3 g

Red pepper flakesOptional

1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the dimpled dough with the herb oil, then shingle the potato slices over it, overlapping like roof tiles.
BeforeScatter the rosemary over the potatoes and season with the salt and pepper.
DuringAbout ten minutes before it's done, grate the pecorino over the top so it browns without scorching.
AfterDrizzle with the finishing oil.

Shopping list

For 1 pan

Extra-virgin olive oil120 g

Fresh rosemary, leaves stripped and chopped6 g

Garlic cloves, lightly crushed9 g

Fine sea salt3 g

Red pepper flakes1 g

Pecorino Romano or Parmigiano-Reggiano20 g

Waxy potatoes, sliced 1–2mm300 g

Fresh rosemary3 g

Flaky sea salt3 g

Coarse black pepper1 g

Extra-virgin olive oil10 g

Pair with

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