Potato focaccia right out of the oven.

This potato focaccia with olives and cherry tomatoes is flavorful, delicious, and super soft; you’re going to love it!

The recipe is very straight-forward, and it takes a little over 3 hours from start to finish, so you can make the dough in the morning and it will be ready by lunchtime.

If you are new to bread baking, I would recommend starting with focaccia. It’s an easy recipe that doesn’t require special ingredients, equipment, or techniques.

What makes it so soft? Potato! A mashed potato adds moisture and tenderness. You simply boil it, peel it, and rice it (or mash it with a fork), and then work it into the dough. Don’t throw away the potato water; it will be used as the liquid in the dough.

I made this potato focaccia with half all-purpose flour and half durum wheat flour. If you don’t have durum wheat flour, it will turn out great even with only all-purpose flour.

As there are only a few ingredients, it’s very important that they are of high quality. Use your best extra virgin olive oil, ripe cherry tomatoes and good olives; don’t buy these flavorless canned olives….you will taste the difference! :)

Potato focaccia is great for sandwiches, as an accompaniment to a bowl of soup or salad, as an appetizer, or as a snack. Enjoy!

How To Make It: Potato Focaccia with Olives and Cherry Tomatoes

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This potato focaccia with olives and cherry tomatoes is flavorful and delicious. A mashed potato added to the dough makes it super soft.


For the dough:

  • 1 medium potato (70 grams / 2.5 ounces)
  • 1 teaspoon (3 g) dry yeast
  • 1 cup minus 1 tablespoon (225 ml) water lukewarm (use the potato water)
  • 1½ cup minus ½ tablespoon (175 g) all-purpose flour
  • 1¼ cup (175 g) durum wheat flour
  • 3 tablespoons extra virgin olive oil + extra for greasing the pan and bowl
  • 1 teaspoon (8 g) salt


  • cherry tomatoes halved
  • black olives
  • dried oregano
  • salt
  • extra virgin olive oil


  • Bring a pot of water to a boil, add the potato and cook it until tender.
  • Remove the potato from the water (don’t throw away the water), and mash it with a fork or with a potato ricer. Set aside.
  • As soon as the potato water has cooled, add the yeast and stir to combine. Let it sit for 5-10 minutes so the yeast activates and the mixture becomes frothy.
  • Put the flours in the bowl of your stand mixer, add the water/yeast, the potato, and start mixing.
  • When the water is absorbed add 3 tablespoons of extra virgin olive oil and salt. Knead until you obtain a soft dough, a little bit sticky.
  • Make a ball, put it in a bowl oiled with olive oil
  • and cover with plastic wrap. Leave it to rise in a warm place for about 1 – 1 ½ hours or until doubled.
  • When the dough is ready, place it in an oiled pan (30 cm / 12 inches) and gently stretch it out to the edges of the pan.
  • Cover it with clingfilm and let it rise for 30 minutes.
  • In the meantime, preheat the oven to 428°F (220°C).
  • Place the halved cherry tomatoes and olives on the dough, pushing them down, sprinkle with oregano, salt, and drizzle with extra virgin olive oil.
  • Bake for 20-25 minutes, or until golden brown.
  • Slice the potato focaccia with olives and cherry tomatoes and serve.
  • Enjoy!


Serving: 128 g, Calories: 205 kcal, Carbohydrates: 29 g, Protein: 4.7 g, Fat: 8.1 g, Saturated Fat: 1.2 g, Sodium: 361 mg, Fiber: 3.4 g, Sugar: 1.4 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
A slice of potato focaccia.