Loaded Baked Potato Focaccia Recipe
This spin on the classic Italian bread is the perfect appetizer for your next tailgate or dinner party or even a weeknight treat that can stand on its own.
Ingredients
- 5 cups bread flour
- 2 tsp salt
- 2 tsp instant yeast
- 2 cups warm water
- 2 Tb olive oil plus more for pan and topping
- 8 oz cream cheese softened
- ½ cup sour cream
- 8 slices bacon cooked & crumbled
- 1 –2 potatoes thinly sliced
- 8 oz shredded cheddar cheese freshly grated
- Kosher or coarse salt
- Green onions or chives for garnish
Instructions
Make Dough
- Mix flour, salt, and yeast in a large bowl.
- Add water and 2 tbsp olive oil. Mix until no dry bits remain (shaggy dough).
- Let rest 30 minutes.
- Stretch and fold the dough 4 times (each side), rest 30 min. Repeat stretch & fold, then rest 1 hour.
- Dimple dough with oiled fingers, cover, and refrigerate overnight (or up to 5 days).
Prepare Toppings
- Potatoes: Thinly slice and toss in olive oil.
- Bacon: Cook and crumble.
- Creamy topping: Mix cream cheese + sour cream until smooth.
- Cheese: Grate cheddar.
Bake
- Remove dough from fridge 2–3 hours before baking. Let rise in a greased 9×13 pan.
- Dimple again with oiled fingers. Stretch dough to fill pan.
- Top (Part 1): Sprinkle with kosher salt. Add dollops of sour cream mixture. Lay potato slices in a single layer. Sprinkle with coarse salt.
- Bake at 450°F for 8–10 minutes or until potatoes are golden and internal temp is 190°F.
Finish
- Remove from oven, top with shredded cheddar.
- Return to oven for 3–5 minutes, until cheese melts and internal temp is 200°F.
- Remove, top with crumbled bacon and chopped green onions or chives.
Serve & Enjoy!
- Perfect for game days, parties, or a cozy treat.