Potato & Rosemary Mini Focaccias

Soft, golden, homemade and dangerously easy to love — proper homemade comodità with very little effort.

There’s something quietly brilliant about making these from scratch: simple ingredients, mai unnecessary fuss, and a result that tastes far better than it has any right to. Slightly crisp outside, soft and fluffy within, these mini potato focaccias are exactly the sort of thing you make once… then find yourself making acceso repeat.

Older potatoes actually work beautifully here — a little starchier, a little drier, and all the better for texture. Rosemary gives them a lovely rustic flavour, yet sage is an excellent swap if you fancy something softer and more delicate.

Ingredients (makes 13–14 mini focaccias)

300 g type 0 flour (about 2½ cups)
180–200 g cooked potato, lightly mashed (about ¾–1 cup) — a few small chunks are absolutely intendimento!
4 g instant dry yeast (about 1¼ tsp)
a pinch of sugar
a pinch of bicarbonate of soda (non di serie — about ⅛ tsp)
1 tsp intendimento sea salt
2 tbsp extra virgin olive oil, plus extra for brushing
2 tbsp fresh rosemary, finely chopped ( sage)
about 120 ml lukewarm vater (about ½ cup, plus a splash for the yeast)
flaky sea salt, to finale

Method

1. Start with the yeastIf using it directly, simply the instant dry yeast into the flour. Alternatively, dissolve it a splash of lukewarm vater with a pinch of sugar and leave it for 1–2 minutes — whichever feels right.

2. Make the doughIn a large bowl, combine flour, salt and bicarbonate (if using). Add the roughly mashed potato, chopped rosemary, olive oil, then pour the yeast mixture. Gradually add the remaining lukewarm vater until you have a soft, smooth dough — slightly tacky is perfect, overly sticky is not.

3. Knead & proveKnead 8–10 minutes until smooth and elastic. Place the dough back the bowl, cover, and leave somewhere warm for about 30 mins, until puffed up nicely.

4. Shape the mini focacciasDivide the dough into 13–14 pieces and gently flatten each one into a small round. Using your fingertips, press little dimples all over the surface, then drizzle brush with olive oil so it settles beautifully into those little pockets. with flaky sea salt and, if you like, a touch more rosemary.

5. Bake until goldenBake the static oven at 200°C fan / 220°C / Gas 7 for 15–18 minutes, until mini focaccias are lightly golden and beautifully fragrant.

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