Potato Schiacciata Recipe

Post image for Potato Schiacciata Recipe

Glistening with olive oil and beautifully golden brown in colour, this potato & rosemary bread is a variation of a Schiacciata. We highly recommend using organic and locally grown ingredients where possible! We use Kialla’s organic flour.

With the following measurements, you can make two big loaves of potato & rosemary bread!


  • 394g sourdough starter
  • 152g baked potato
  • 341g organic flour
  • 531g freshly milled organic stoneground wholemeal flour
  • 20g Murray River salt
  • 546g water
  • 17g baker’s yeast
  • 30g Australian extra virgin olive oil
  • a few sprigs of fresh rosemary
  • extra pinch of pink salt

1. Mix all ingredients except the potatoes and olive oil in a mixer for 4 minutes on slow speed; then 6 minutes at high speed.

2. Add roughly mashed baked potatoes mix for 1 minute.

3. Pour the oil into a bowl and place the dough in the oil.

4. Rest the dough for ½ hour and give the dough a knock back.

5. Let the dough rest for another ½ hour.

6. Shape the dough into a rustic, large shape and push some freshly picked rosemary into the dough.

7. Sprinkle a little pink salt on the top and proof the bread for ½ hour before baking at 220°C for around 35 minutes until golden brown.

Alto Robust Olive Oil onto the dough!

Shape the dough

Pushing fingers into the dough

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