Whole Wheat Tomato Potato Focaccia

One of my goals when I came here was to get into bread baking.

We have made a bunch of stuff from scratch, stuff I’d usually buy packaged or from a bakery…

  • Corn tortillas
  • Linguini
  • Pizza dough
  • Pie crust
  • …and now Focaccia!

When possible I like to make things whole wheat. Or at least 1/2 whole wheat. I like the taste of it better, and I feel better about eating it. And it energizes me more throughout the day. So this focaccia was no exception.

I followed a recipe from the Tomato Festival cookbook by Lawrence Davis- Hollander. I love this cookbook. So many great ideas for tomatoes!

Anyway…you start with yeast and warm water, as any dough does. Add the mixture to 1/2 whole wheat and 1/2 white flour. And some salt.

You’ll have to let it rise for a bit. We also opted to fold in garlic and rosemary to the dough. Do this. You won’t regret it!

For the toppings start by boiling some cubed potatoes until just fork tender.

Add to a bowl with diced and squeezed out (to remove excess liquid) tomatoes and some more rosemary.

Salt and pepper those to taste. Throw them on top of the rested and risen foccacia. Bake for about 20 minutes. Viola!

We enjoyed this with this garden fresh salad…typical…

Recipe time!

Whole Wheat Tomato Potato Focaccia



  • 1 Tbs active dry yeast
  • 1 cup tepid water
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 tsp salt
  • 3 Tbs olive oil
  • 3 Tbs fresh rosemary
  • 4 garlic cloves, sliced


  • 2 medium potatoes, chopped
  • 3 medium potatoes, copped
  • 2 Tbs rosemary
  • Salt, pepper
  • 1 Tbs olive oil

Directions: For the dough stir the yeast into 1/2 cup of the tepid water. Let dissolve and get foamy, about 10 minutes. While that is going on, in large bowl mix together flours and salt. Make a well, and pour foamy yeast mixture along with other 1/2 cup of water into well. Mix briefly, add 1 Tbs olive oil. Knead by hand, about 12 minutes, adding more tepid water if you need. Shape into a bowl, place in oiled bowl in warm spot, for about 1 1/2 hours until doubled in size. Knock dough down to get some air out, and let it stand about 10 more minutes. Press into baking sheet, and let rest, covered again, for another 1/2 hour. While it is resting, preheat your oven to 450. Start boiling your potatoes until just fork tender (they fall apart when you stick a fork into them). Drain and add to chopped tomatoes and rosemary. Add some olive oil, salt, and pepper, and taste. Make sure you like the topping alone. Push your fingers into dough, forming dimples, and pour other 2 Tbs of olive oil into dimples. Top with the tomato potato mixture. Sprinkle with salt. Bake for 12-15 minutes until topping begins to brown. Let cool before eating.

As usual, enjoy!

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