Potato, rosemary, honey and roasted garlic flatbread

Potato, rosemary, honey and roasted garlic flatbread

Delicious to share.

Recipe and styling by Claire Ferrandi and Dashania Murugas

Photograph by Dylan Swart

Potato, rosemary, honey and roasted garlic flatbread

Serves: 4

Ingredients

  • cake flour, to dust
  • 400g ready-made bread dough (find at the bakery counter of your local supermarket)
  • 3 potatoes, finely sliced into rounds using a mandolin slicer
  • 1 tbsp chopped fresh rosemary leaves + extra sprigs, to garnish
  • olive oil, to drizzle
  • salt, to taste
  • 1 garlic bulb, top sliced off and bulb roasted in an oven preheated to 180˚C for about 30 minutes
  • honey, to drizzle

Instructions

1

Preheat the oven to 200˚C. On a lightly floured, clean work surface, press and stretch the ready-made bread dough into an oval shape of about 1cm in thickness. Transfer to a floured baking sheet. Arrange the potato slices on the dough, sprinkle with the chopped rosemary, generously drizzle with the olive oil and season with the salt.

2

Bake in the preheated oven until golden, 10 – 15 minutes. Remove from oven. Squeeze the soft, roasted garlic cloves out of their skins and spread over the flatbread. Drizzle with the honey just before serving. Garnish with the extra rosemary sprigs. Enjoy warm.

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