Highly Addictive Flatbread Recipe: Rosemary, Potatoes & Goat Cheese
Flatbread is great for so many reasons. You can put just about anything on it and it’ll taste amazing (yay, fridge clean out day!), the dough can be frozen and used in myriad ways later on, and you will feel heroic after making the dough from scratch. Or you can use store-bought pizza dough and feel heroic for being a time saver. Either way you’re a hero. This Potato and Goat Cheese recipe is a win-win, take our word for it and get cooking!
Rosemary Potato and Goat Cheese Flatbread
(Serves 2-4 as dinner; 6-8 as appetizer)
For the dough:
- 1 1/2 teaspoons active dry yeast
- 1 1/4 cups warm water; warm, but not hot to the touch
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons garlic-infused olive oil
OR 1 lb. store-bought pizza dough
Note: Using all of the dough doubles serving size. If you’d like to make the serving size listed up top, just use half of the dough you make, and the extra dough can be refrigerated or frozen for later use!
For the potato topping:
- 2 tablespoons olive oil, divided
- 8 ounces small yellow potatoes, very sliced thinly (about 5 to 6 potatoes)
- 1 sprig rosemary roughly chopped; rosemary to garnish, to taste
- 4 ounces soft goat cheese
- coarse sea salt and freshly ground black pepper
For the Dough:
- When ready to bake, preheat oven to 450º F
- Sprinkle the active yeast over the cup of warm water. Set aside until yeast dissolves completely. 5-10 minutes.
- In a mixer (using hook attachment) mix flour and salt, and add the olive oil and the yeast mixture. Keep on a low-medium speed for 3-5 minutes, or until dough is elastic and smooth. Add 1-2 tablespoons of flour if dough is extra sticky.
- Place dough in a large, greased bowl and cover with plastic wrap. Set aside in a warm, dray, draft-free place to rise and double in size. Roughly 45 minutes.
- Uncover and punch down dough, then form into a ball. If not using dough immediately, wrap it tightly in plastic wrap and refrigerate.
For the Flatbread:
- Divide dough in half* and place and roll out thinly, on a baking sheet, in a large rectangle. Brush 1 tablespoon of olive oil all over and pierce the surface all over with a fork to prevent dough from rising.
- In a large bowl, toss the potatoes and chopped rosemary with the remaining olive oil. Place the sliced potatoes, herbs and crumbled goat cheese on the dough and season generously with salt and pepper.
- Bake flatbread for 13-15 minutes, or until the dough is crisp, the potatoes are golden and the cheese has melted.
- Remove from oven and garnish with more rosemary and salt and pepper.
- Slice and serve immediately.
Recipe adapted from theChicago TribuneSKM: below-content placeholder