• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
Charred Broccoli Caesar Salad
Creamy Cauliflower Linguine
Miso Chocolate Chip Cookies
7 Yummy Toddler-Friendly Vegan Breakfasts
Vietnamese Style Mushroom Noodle Salad
Pea Hummus
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Snacks

Cheesy Potato Focaccia

by Roxy, So Vegan November 16, 2018January 5, 2022
November 16, 2018January 5, 2022
Cheezy Potato Focaccia

The potato and cheese add an indulgently comforting touch, while the rosemary brings a lovely aroma to the bread.

  • We love using fresh rosemary in this recipe but fresh thyme and sage would work well too.

5-Ingredient Cheezy Potato Focaccia

5-Ingredient Cheezy Potato Focaccia #SoVeganIn5

Posted by So Vegan on Friday, 16 November 2018

5-Ingredient Cheezy Potato Focaccia

Cheesy Potato Focaccia

Serves: 9 squares Prep Time: 10 minutes, plus proving Cooking Time: 20 minutes 20 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 520 g (18.3 oz) strong white bread flour, plus extra for dusting
  • 1/2 tbsp fast-action dried yeast
  • salt + pepper
  • olive oil
  • 2 medium potatoes
  • 2 sprigs of fresh rosemary, leaves picked
  • 40 g (1.4 oz) vegan cheese

Method

  1. Add the flour, yeast and 1 tsp of salt to a large mixing bowl, stir well to combine and make a well in the middle. Pour 3 tbsp of olive oil and 300 ml (10.1 fl.oz) of tepid water into the well and stir the mixture until it comes together, then transfer to a floured surface and knead the dough for 10 minutes. If the dough sticks to the surface, simply add pinches of more flour as you go.
  2. Transfer the dough to a lightly oiled bowl and cover with a damp tea towel. Set aside to prove in a warm place for an hour or until the dough has double in size (this can take up to 2 hours).
  3. Lightly oil a deep 30 cm x 20 cm (12" x 8") tray. Then transfer the dough to the tray and gently ease the dough into the edges and corners. Cover the dough with a damp tea towel and leave to prove for another 30 minutes.
  4. Meanwhile peel and discard the skins of the potatoes, then slice into 3mm thick slices. Add the potato slices to a saucepan of cold water, bring to the boil, then immediately remove from the heat and drain. This will help soften the potatoes slightly so they cook fully in the oven. Set to one side while the dough finishes proving.
  5. Preheat the oven to 200°C fan / 425°F.
  6. Remove the tea towel from the dough and push your finger into the dough an inch or so apart at random intervals.
  7. Then poke a few rosemary leaves at a time into the dough, distributing half of the rosemary evenly across the focaccia.
  8. Cover the dough with the slices of potato, sprinkle over the remaining rosemary leaves, followed by a drizzle of olive oil and generous pinches of salt and pepper. Finally, grate the vegan cheese over the top.
  9. Bake in oven for 20-25 minutes until golden brown.
  10. Sprinkle with a little extra salt to serve and use a sharp bread knife to slice the bread into 9 squares.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
3 Comments
1
FacebookTwitterGoogle +Pinterest
Previous post
Saucy Sausage Pasta
Next post
5-Ingredient Vegan BBQ ‘Meatloaf’

You may also like

Pea Hummus

August 31, 2022

Rum + Raisin Banana Bread

August 24, 2022

Romesco Bread Swirls

August 22, 2022

Chocolate Hummus

May 23, 2022

Leftovers Pakoras

April 27, 2022

Miso + Maple Rosemary Fries

April 18, 2022

Maple + Pecan Baklava

April 12, 2022

Za’atar Pitta Crisps

February 8, 2022

Dark Roasted Nut Butter

January 18, 2022

Baba Ganoush

August 9, 2021

3 Comments

Sarah Morris December 15, 2018 - 5:37 pm

I’ve just tried making this and have left for 2 hours so far and it doesn’t seem to have risen at all. Any tips?

Reply
Roxy, So Vegan December 16, 2018 - 11:34 am

Hi Sarah, are you using fresh shop bought yeast? Sometimes if the yeast is old it won’t activate. Hope this helps, Roxy

Reply
Roxy, So Vegan December 16, 2018 - 11:34 am

Hi Sarah, we haven’t tried freezing them but think it should work if you cook them in the oven straight from frozen. Hope this helps, Roxy x

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Homemade Pitta Bread

    February 3, 2020
  • 3

    Romesco Bread Swirls

    August 22, 2022
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Ultimate Vegan Chilli

    January 4, 2021

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact