Potato Focaccia with Black Garlic Butter

A Chef Recipe Featuring Noosa Black Garlic

Golden, airy and irresistibly moreish, this Potato Focaccia with Black Garlic Butter is the kind of bread that disappears the moment it hits the table.

Created by chef Alex Wong and featured in Gourmet Traveller, this focaccia is beautifully light thanks to the addition of mashed potato, with a crisp, olive oil–rich crust and soft, pillowy interior.

Served with a whipped black garlic butter, it delivers layers of flavour — savoury, sweet, and deeply umami — making it the ultimate pre-dinner indulgence or entertaining staple.

Recipe Details

Serves: 10–12
Prep time: 20 minutes (+ proving)
Cook time: 25 minutes

Ingredients

Focaccia Dough

• 1 tbsp dried yeast (12 g)

• 50 g extra virgin olive oil, plus extra for drizzling

• 400 g “00” flour

• 400 g bread flour

• 250 g mashed potato, cooled

• 2 tsp fennel seeds

• 2½ tbsp fresh rosemary, chopped

• Sea salt flakes

Black Garlic Butter

• 50 g garlic cloves, peeled

• 1 tbsp olive oil

• 50 g Noosa Black Garlic Cloves

• 250 g salted butter, softened

Method

1. Activate the yeast

Combine 500 ml warm water and yeast in a jug. Stand in a warm place for ~10 minutes until foamy, then stir through olive oil.

2. Make the dough

In a mixer, combine:

• flours

• mashed potato

• salt

Gradually add the yeast mixture and knead until smooth and elastic (5–7 minutes). The dough will be soft and slightly sticky.

Place in an oiled bowl, cover, and allow to rise for ~1 hour, or until doubled.

3. Prepare the black garlic butter

Roast the garlic cloves with olive oil at 160°C until soft and lightly golden.

Blend with Noosa Black Garlic Cloves into a smooth paste. Cool.

Whip the softened butter until light and fluffy, then fold through the black garlic mixture. Season to taste.

4. Shape and prove

Transfer the dough to a lined baking tray and gently press to fill the base.

Cover and allow to prove again for ~1 hour, until risen and airy.

5. Bake

Preheat oven to 240°C.

Dimple the dough with your fingertips, drizzle generously with olive oil, then scatter over:

• rosemary

• fennel seeds

• sea salt

Bake for 20–25 minutes, until golden and crisp.

6. Finish & serve

Cool slightly, then slice and serve warm with generous amounts of black garlic butter.

Serving Suggestions

Perfect as:

• a pre-dinner appetiser

• part of an entertaining spread

• paired with antipasti, cheese boards or grilled meats

Best enjoyed warm with:

• olive oil drizzle

• a glass of chilled white or rosé

Why Black Garlic Works Here

The light, fluffy focaccia acts as the perfect canvas for Noosa Black Garlic Butter, which adds:

• deep caramelised sweetness

• savoury umami richness

• a silky, whipped texture

It transforms a simple bread into a restaurant-quality experience.

Recipe Source & Image Credit

This recipe is adapted from chef Alex Wong and originally featured in Gourmet Traveller:
View original recipe

Recipe: Alex Wong for Gourmet Traveller
Styling: Vivien Walsh
Photography: Ben Dearnley