Cheddar, Bacon & Potato Focaccia

Name: Cheddar, Bacon & Potato Focaccia
Prep time: 4 h 45 min
Cook time: 25 min
Total time: 5 h 10 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 0.25 oz Active Dry Yeast; 3 cups All-Purpose Flour; 0 dash Black Pepper; 2 cups Bread Flour; 4 slices Fully Cooked Bacon; 2 bunch Green Onion; 2 tbsp Olive Oil; 1 tbsp Salt; 1 cup Shredded Sharp Cheddar Cheese; 1 whole Sliced Potatoes; 0.5 tsp Sugar; 2 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹

Cheddar, Bacon & Potato Focaccia layers fluffy, olive oil–kissed bread with thin golden potato slices, smoky bacon, and sharp cheese for a rich, hearty bite. The scallions add a fresh snap that balances the savory toppings, making each square craveable. Serve warm as a game-day snack, casual dinner side, or centerpiece for a cozy weekend brunch.

Prep4 hrs 45 mins
Cook25 mins
Serves10
DifficultyMedium

1

For the focaccia: Pour the water into a large bowl and sprinkle the yeast and sugar over the top. Briefly mix with a dough whisk or wooden spoon, then let it sit until the yeast blooms, about 10 minutes. When ready, the surface should look like foamy beer.
2

Stir in the olive oil and salt. Add the all-purpose flour and bread flour, then mix with the dough whisk or a wooden spoon until no dry streaks of flour remain.
3

Cover the bowl and let it rise for 45 minutes. After 45 minutes, uncover and slightly wet your hands. Starting at the top, use your wet hands to pull the top edge of the dough up and over the dough ball, working your way all around. This is a stretch and fold; it helps develop gluten and replaces traditional kneading. Cover again and let it sit in a warm place.
4

After 30 minutes, repeat the stretch and fold. Cover the bowl and do two more sets of stretches and folds, 30 minutes apart. After the 4th stretch and fold, cover the bowl and let it sit for 30 minutes.
5

At this stage, the dough should have doubled in size and feel smooth. It is now ready to use, or you can chill it overnight to use the next day.
6

For the toppings: Lightly oil a 9x13-inch metal cake pan. Place the focaccia base in the pan and gently stretch it with your fingers into all four corners. Cover and let the focaccia rise for about 1 hour.
7

Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
8

Once the focaccia has risen for an hour, drizzle the surface with olive oil. Dimple the surface with your fingers, scatter the cheese in an even layer, dimple again, then layer the potato slices on top. Drizzle with olive oil and season with salt and pepper. Sprinkle the crumbled bacon on top.
9

Bake in the preheated oven until the focaccia and cheese are golden brown and bubbly, 25 to 30 minutes.
10

Remove from the oven and let it sit in the pan for about 10 minutes, then carefully slide the focaccia onto a cutting board. Let it cool for an additional 10 minutes, then sprinkle the sliced scallions all over before slicing and serving.