Soft, golden, homemade and dangerously easy to love — proper homemade comfort with very little effort.

There’s something quietly brilliant about making these from scratch: simple ingredients, no unnecessary fuss, and a result that tastes far better than it has any right to. Slightly crisp outside, soft and fluffy within, these mini potato focaccias are exactly the sort of thing you make once… then find yourself making on repeat.

Older potatoes actually work beautifully here — a little starchier, a little drier, and all the better for texture. Rosemary gives them a lovely rustic flavour, yet sage is an excellent swap if you fancy something softer and more delicate.

Ingredients (makes 13–14 mini focaccias)

  • 300 g type 0 flour (about 2½ cups)
  • 180–200 g cooked potato, lightly mashed (about ¾–1 cup) — a few small chunks are absolutely fine!
  • 4 g instant dry yeast (about 1¼ tsp)
  • a pinch of sugar
  • a pinch of bicarbonate of soda (optional — about ⅛ tsp)
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 2 tbsp fresh rosemary, finely chopped (or sage)
  • about 120 ml lukewarm water (about ½ cup, plus a splash for the yeast)
  • flaky sea salt, to finish

Method

1. Start with the yeast
If using it directly, simply mix the instant dry yeast into the flour. Alternatively, dissolve it in a splash of lukewarm water with a pinch of sugar and leave it for 1–2 minutes — whichever feels right.

2. Make the dough
In a large bowl, combine flour, salt and bicarbonate (if using). Add the roughly mashed potato, chopped rosemary, olive oil, then pour in the yeast mixture. Gradually add the remaining lukewarm water until you have a soft, smooth dough — slightly tacky is perfect, overly sticky is not.

3. Knead & prove
Knead 8–10 minutes until smooth and elastic. Place the dough back in the bowl, cover, and leave somewhere warm for about 30 mins, until puffed up nicely.

4. Shape the mini focaccias
Divide the dough into 13–14 pieces and gently flatten each one into a small round. Using your fingertips, press little dimples all over the surface, then drizzle or brush with olive oil so it settles beautifully into those little pockets. Finish with flaky sea salt and, if you like, a touch more rosemary.

5. Bake until golden
Bake in the static oven at 200°C fan / 220°C / Gas 7 for 15–18 minutes, until mini focaccias are lightly golden and beautifully fragrant.

 

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