Focaccia-Style Potato Pizza with Garlic and Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A pillowy focaccia base topped with thin slices of garlic-infused potatoes and fresh rosemary, baked to a golden finish with a drizzle of olive oil. This italian-inspired pizza (vegetarian) ready in about 115 minutes pairs bread flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300 g bread flour
• 180 ml warm water
• 1 tsp active dry yeast
• 1 tsp salt
• 1/2 tsp sugar
• 5 tbsp extra virgin olive oil
• 3 (about 450 g) medium red potatoes
• 4 thinly sliced garlic cloves
• 2 tbsp whole leaves fresh rosemary
• 1 tsp coarse sea salt

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast and 1/2 tsp sugar in 180 ml warm water (about 110°F); let sit for 7 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 300 g bread flour and 1 tsp salt; add the yeast mixture and 3 tbsp olive oil, stirring until a sticky dough forms.
3. Step 3: Knead the dough on a floured surface for 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
4. Step 4: Preheat oven to 450°F (230°C).
5. Step 5: Grease a 12x9-inch baking sheet with 1 tbsp olive oil.
6. Step 6: Stretch or roll out the dough to fit the baking sheet; transfer it and press dimples across the surface with your fingertips.
7. Step 7: Thinly slice 3 medium red potatoes (about 150 g each) into 1/8-inch rounds and soak in cold water for 10 minutes; drain and pat dry.
8. Step 8: Arrange the potato slices evenly over the dough, then scatter 4 thinly sliced garlic cloves and 2 tbsp fresh rosemary leaves on top.
9. Step 9: Sprinkle 1 tsp coarse sea salt over the toppings and drizzle the remaining 1 tbsp olive oil generously across the surface.
10. Step 10: Bake for 20-25 minutes until the focaccia is golden brown and the potatoes are tender with crispy edges.
11. Step 11: Remove from oven and let cool for 5 minutes before slicing into squares to serve.