There’s something so comforting about freshly baked focaccia—and I promise, this version couldn’t be easier. No kneading, no stress, no special equipment. Just soft, golden goodness with crispy potato slices and fresh thyme layered on top. It’s the kind of bread that makes your kitchen smell amazing and pairs beautifully with anything from soup to salad—or just a little olive oil and salt.
I actually made this one evening with two bags of store-bought pizza dough I had sitting in the fridge. I let the dough rest again before baking, and the result was incredible: puffy, golden, and beautifully dimpled with little pockets of olive oil. The thin slices of Yukon Gold potato crisped perfectly in the oven, while the thyme added a subtle aromatic touch. If you’ve never made focaccia before, this is a great place to start. Just grab good-quality dough, and the rest is easy.
Quick Thyme and Potato Focaccia
Course: 🍽️ Food u0026amp; Recipes8
servings15
minutes50
minutesper Serving: ~270–290 kcal
kcalIngredients
2 lbs store-bought plain pizza dough
¼ cup olive oil (plus more for drizzling)
1 lb small potatoes (Yukon Gold, Yellow, or Creamer), thinly sliced
6–8 sprigs fresh thyme
1½ teaspoons coarse salt
Directions
- Line a 9 x 12-inch baking dish with parchment paper and brush it with a thin layer of olive oil.
- Place the dough in the baking dish and gently press and stretch it with your hands to evenly fill the dish. Cover with a kitchen towel and let it rest for 1 hour at room temperature.
- Preheat your oven to 400°F (200°C).
- After resting, use your fingertips to dimple the dough all over the surface.
- Drizzle with olive oil, then evenly layer the thinly sliced potatoes on top. Drizzle again and sprinkle with salt and fresh thyme leaves.
- Bake for 50 to 60 minutes, until the focaccia is golden brown and the potatoes are crisp around the edges.
- Remove from oven and let cool slightly before slicing and serving.
