Servings: 6 people
Calories: 210kcal
Cost: $8-10
Equipment
- Mixing bowls
- Hand mixer with dough hooks
- Baking sheet
- Parchment paper
- Small saucepan
Ingredients
- 2 teaspoons salt
- 300 g predominantly starchy potatoes
- 400 g wheat flour (Type 405)
- 1 packet dry yeast
- 2 pinches sugar
- 100 ml lukewarm water
- 50 ml olive oil
- 1 branch fresh rosemary
- 3 tablespoons olive oil
- 1 teaspoon coarse sea salt optional
Instructions
- Boil the potatoes in salted water for about 10 minutes until tender, then let cool for 10 minutes.
- Mash the cooled potatoes in a mixing bowl and stir in the flour, yeast, remaining salt, and sugar.
- Pour in the lukewarm water and olive oil; knead the mixture until smooth and elastic.
- Cover the dough with a kitchen towel and let it rise for 45 minutes in a warm spot.
- Line a baking sheet with parchment paper and transfer the risen dough onto it, pressing it into a rectangle.
- Allow the dough to rest for another 15 minutes while preheating the oven to 180°C (160°C fan).
- Drizzle olive oil over the dough, sprinkle with rosemary, add the reserved potato slices, and top with coarse sea salt if desired.
- Bake for 25–30 minutes until golden brown.
Notes
This recipe is very appreciated for its ease and irresistible taste. A dish that will showcase your culinary skills!
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 1g | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
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