Potato and Rosemary Flatbread

Nicolette van Niekerk
When I first came upon this recipe. I thought to myself…firstly white bread is already sin enough for my figure, but adding potato to the equation is probably a death sentence. But it works….The taste of the bread, painted with olive oil and baked potato on top just “blends” well. The rosemary can be dried or fresh when added and if you were as lucky as I was to discover Shiraz-infused coarse salt, then you are in luck… Drizzle a few drops of olive oil over the bread when still hot and just before serving it with a roasted lamb chop. As for a variation, push black olives and crushed garlic into the bread dough just before baking it. Delicious! DSC_0278b Potato and Rosemary Flatbread  Preparation time: 15 minutes Proving time: 2 Hours Baking time: 30 minutes Ingredients: 500g Strong white bread flour 300ml Luke-warm water 20g Instant yeast 20g Salt 4 New potatoes, washed and thinly sliced Rosemary and course salt for sprinkling Olive oil for drizzle   Method: 1. Preheat the oven to 230°C and line a baking tray. 2. Mix together the flour, salt and instant yeast in a bowl. 3. Pour in the water and mix well until stiff dough is made. Bread dough 4. Leave the dough inside the bowl to double in volume for 1 hour. 5.  Turn the bowl upside down onto a baking tray and flatten it with your hands. 6. Use your fingers to indent holes into the dough. 7. Cut the new potatoes into thin slices and pack them on top of the bread dough. 8. Brush with olive oil and sprinkle with coarse salt. 9. Let the dough rest on the tray for another 1 hour while rising. 10. Bake in a preheated oven of 230°C for 30 minutes. 11. Remove from the oven and drizzle a last amount of olive oil over the bread just before serving warm.   Did You Know? DSC_0274b