Delicious Herby Lemony Potato Focaccia (Overnight & Same-Day Instructions)

For the Focaccia Dough

• 2 cups (448 g) water warm (100-110°F, 38-43°C)
• 1 1/2 tablespoons (32 g) honey
• 1 tablespoon (9 g) active dry yeast
• 4 cups (540 g) bread flour all-purpose flour will work as well; how to measure flour
• 2 tablespoons (28 g) extra-virgin olive oil
• 1 tablespoon (18 g) sea salt

For the Pan

• 1 tablespoon extra-virgin olive oil

For the Focaccia Toppings

• 9 ounces (257 g) Yukon Gold potatoes cleaned, cut into a small dice and cooked; see Notes below recipe for more details
• 18 to 20 Castelvetrano olives optional
• 3 tablespoons fresh herbs chopped; rosemary, sage and/or parsley are my favorites for this recipe (rinse and dry before using)
• 1 lemon zest and juice (see Prep Your Potato notes below the recipe for using the lemon juice)
• 2 tablespoons (28 g) extra-virgin olive oil
• sea salt flakes

Mixing the Focaccia Dough

• Cover an 18×13-inch (46×33-cm) rimmed baking sheet with parchment paper, allowing the excess to hang over the sides. Press the parchment into the corners. Set aside.

  *If you don't use parchment paper, generously butter your pan and then add olive oil (see Step 2 beneath the Second Rise) to keep the focaccia from sticking to the pan. Non-stick baking spray also works great.

  **See Notes below recipe for pan options.
• In a large mixing bowl, combine the water, yeast and honey, stirring to combine. Let it sit for 10 minutes until the yeast has foamed over the top of the water.
• Add in the flour and oil, mixing until thoroughly combined. Cover with a clean, damp kitchen towel and let sit for 20 minutes. After 20 minutes, add the salt and mix it really well into the dough. The dough will be *very* sticky.

For the First Rise

• This first rise will take place over 2 hours and consist of two parts. The first 1 hour will be doing stretch and folds (details below). In the second hour, the dough will rest, untouched.
• HOUR ONE: Leave the dough in the bowl, and for the next hour, you'll do stretch and folds of the dough, every 15 minutes.

  You'll do this by grabbing the dough on the opposite side of the bowl away from you, pulling it up towards you, then stretching it over the top of the dough and gently pressing it down along the edge of the dough. Give the bowl a quarter turn and repeat until you've done 4 turns, and then let the dough rest for 15 minutes before repeating again.

  You'll do this 4 times total, covering the bowl with a damp kitchen cloth while it rests.

  *Rub some olive oil over your hands before each pull and turn to make the dough easier to work with; it will be quite sticky.
• HOUR TWO: After 1 hour of pull and turns, let the dough sit, with the damp kitchen towel over the top, for 1 hour more. When done, it should have doubled in size with some bubbles over the top.

  Rise times depend on the warmth and humidity of your kitchen. If it's chilly, it will take longer. Conversely, if it's warm, it will rise much more quickly. Keep the dough out of direct sunlight.

For the Second Rise

• This second rise will be 2 hours long and consist of two parts as well. In the first hour, you'll periodically help stretch the dough (very gently) towards the edges of the pan (don't rush it). In the second hour, you'll leave it untouched.
• HOUR ONE: Drizzle some olive oil over the prepared pan (about 1 tablespoon (14 g)) and scoop the dough into the center of the pan. Pour another 1 tablespoon (14 g) of olive oil over the top of the dough and, using your hands, gently rub it all over the surface of the dough (it doesn't have to be perfect).

  Gently nudge the dough towards the edges of the pan. It won't come close, that's ok. Over the next hour, continue to gently stretch the dough to the outer edges of the pan. Don't pull on it or make it too thin in any areas.
• HOUR TWO: Sprinkle the cooked, diced potatoes (and olives, if using) over the top of the focaccia dough, gently pressing them into the dough. Leave the dough alone for about an hour. During this time, it should fill out the pan.
• Preheat the oven to 450℉ (232℃) and make sure you have a rack in the center of the oven. I like to preheat my oven for about an hour before I bake the potato focaccia so that it is screaming hot.

To Assemble

• Sprinkle the top of the focaccia with the fresh herbs and lemon zest. Then, drizzle about 2 tablespoons (28 g) olive oil evenly over the top of the focaccia. Finally, sprinkle with the sea salt flakes.
• Immediately place the pan in the center of the oven and bake for 25 minutes or until the top of the focaccia is bubbling, bronzed and some of the larger dough bubbles have darkened (love!).
• When done, use the parchment paper to drag the hot focaccia onto a wire rack to cool for about 5 minutes and then transfer to a cutting board to cut and serve. I use a bread knife to gently saw (cut) the focaccia. If you just press down, you'll squash this light, fluffy dough. Enjoy!

• To Prep Your Potatoes: I don’t bother peeling the potatoes. Cut the clean potatoes into a small dice (doesn’t need to be perfect) and boil for about 4 to 5 minutes. Drain and transfer to a bowl to cool down. Toss in 2 teaspoons of olive oil and salt and pepper to taste.
  • Lemon Juice: For extra lemon flavor, squeeze the fresh lemon juice over the  potatoes and toss to coat. It’s DELICIOUS and I love to do this! There will be a little extra lemon juice + olive oil at the bottom of the bowl. Drizzle it over the focaccia.
• Herbs: When baking the potato focaccia with fresh sage, I used about 9-12 leaves. When I used rosemary, I used roughly 3 tablespoons of fresh rosemary.
• Alternative Pan: I also tested this in a 9×13-inch (23×33-cm) baking pan (like you’d bake a coffee cake in). This turned out lovely! It makes for a thicker focaccia (great if you want to use it for sandwiches). If you only have this size pan, you’ll need to bake your focaccia for 30 to 35 minutes. 
• Yeast
  • I used Active Dry Yeast for this recipe. For US people, I used Fleischmann’s (it’s my favorite).
  • Make sure your water is warm to the touch, but not hot. I do love to use an instant-read thermometer if you have one available.
  • After 10 minutes, your yeast should be foaming over the top of the water. I like to watch, and you’ll see little fireworks of the yeast coming alive.
  • If you don’t see any action, your yeast could be too old. Consider getting new yeast.
• Overnight Focaccia Option
  • If you’d like to make the dough the day before serving, you’ll make it all the way through Hour 1 of the First Rise. So you’ll do 1 hour of pull & folds and then you’ll place the dough in an airtight lidded container that’s been lightly covered in olive oil. Place the dough inside, turning to coat, cover and then place in the fridge.
  • The next day, when ready to bake, you’ll pick up on Hour 1 of the Second Rise. Pour the dough into the prepared pan and continue on with the recipe instructions.
  • I love this overnight version of the dough!
• Storing Focaccia: Store in an airtight container in the fridge. This dough is so light and fabulous it tastes delicious cold and at room temperature. However, if you’d like to reheat your focaccia…
• Reheating Focaccia: To reheat your pizza focaccia, preheat the oven to 350℉ (177℃). Cover any cut areas of the focaccia with foil, set on a baking sheet, spritz with some water and bake for about 5 minutes.
• Freezing Focaccia Dough
  • This dough freezes great! Follow the overnight instructions listed above and freeze the dough instead of putting it in the fridge. The night before you’d like to have it, place it in the fridge. Then follow the overnight instructions and jump right into Step 2, Second Rise.
  • Please leave any questions in the comments below! xo
• Focaccia Variation: I’ve made this recipe and added about 18 to 20 pitted Castelvetrano olives (look at some of the photos!) and it was fabulous. Add them when you add the potatoes to the dough. I highly recommend!!
• Last Note: The step-by-step photo instructions show the yeast proofing in a liquid measuring cup. The recipe instructions, however, have you proof the yeast in a large bowl that you’re going to mix everything in (one bowl, yay!). You can follow either way, both work!