Blue Cheese-Bacon Focaccia

A savory Italian-style flatbread featuring a perfect combination of crumbled blue cheese, crispy bacon, and fresh rosemary. This homemade focaccia is enriched with mashed potatoes for a uniquely tender texture.

12 servings

2 hr 10 min

Published October 4, 2025

Ingredients

•2¼ teaspoons active dry yeast
•½ teaspoon honey
•4½ cups all-purpose flour
•1 tablespoon kosher salt
•½ teaspoon freshly ground black pepper
•8 tablespoons extra-virgin olive oil
•1 cup riced or mashed boiled russet potatoes
•5 ounces bacon
•2 ounces blue cheese
•1 tablespoon fresh rosemary sprigs

Cooking Instructions

1.
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
15 min
2.
Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.
60 min
3.
Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.
10 min
4.
Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.
10 min
5.
Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.
35 min

Ingredients

•2¼ teaspoons active dry yeast

•½ teaspoon honey

•4½ cups all-purpose flour

•1 tablespoon kosher salt

•½ teaspoon freshly ground black pepper

•8 tablespoons extra-virgin olive oil

•1 cup riced or mashed boiled russet potatoes

•5 ounces bacon

•2 ounces blue cheese

•1 tablespoon fresh rosemary sprigs

Cooking Instructions

Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water. Mix with a wooden spoon until almost incorporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).

15 min

Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour.

60 min

Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain.

10 min

Preheat oven to 425°F. Brush a 17x11x1" baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remaining 2 tablespoons oil over.

10 min

Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12-15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1" pieces.

35 min