Flatbread with Yukon Gold Potatoes, Cheddar and Rosemary - NBC Connecticut
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Taste of Today Recipes

Flatbread with Yukon Gold Potatoes, Cheddar and Rosemary

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    Flatbread with Yukon Gold Potatoes, Cheddar and Rosemary
    NBC Connecticut
    Flatbread with Yukon gold potatoes, xheddar and rosemanry

    This recipe makes 1 18” x 13” Pan (1/2 sheet pan in professional kitchens - can use a 10” x 15” or 11” x 17” pan also)

    Ingredients:

     

    • Extra Virgin Olive Oil 3 Tbsp.
    • All Purpose Flour 581 Grams (5 1/8 Cups)
    • Kosher Salt 10 Grams (2 tsp.)
    • Warm Water 383 Grams (1 ¾ Cups)
    • Active Dry Yeast 7 Grams (2 ½ tsp.) (1 packet)
    • Sugar 10 Grams (2 tsp.)
    • Yukon Gold Potato Slices 2 Cups
    • Thinly Sliced Onions 1 Cup
    • Fresh Chopped Rosemary 1 Tbsp.

     

    Instructions:

     

    • Drizzle the oil on an 18” x 13” rimmed baking sheet (1/2 sheetpan in professional kitchens) and evenly spread to coat the bottom and sides.
    • Mix the dough by mixing the salt into the flour thoroughly. In a separate bowl, combine the water, yeast, and sugar, whisking smooth. Add the flour and salt mixture to the water and mix until a dough forms. Turn out onto a table and knead for 5-10 minutes until smooth. Use a dusting of more flour on the table as needed. When smooth, flatten as much as you can onto the oiled sheetpan, drizzle another coating of olive oil over the top and brush or spread to cover the entire top with a thin film of the oil. Cover with plastic wrap and either place in a warm area for about 90 minutes or let rise slowly in the refrigerator overnight.
    • Meanwhile, toss together the potatoes, onions, and rosemary with enough olive oil to coat thoroughly. Lay out on a baking sheet and roast in a 350°f for about 20 minutes or until nearly cooked through. Reserve.
    • After very well risen, remove the plastic wrap and flatten as much as you can to evenly fill up the whole pan. Evenly sprinkle the shredded cheese over the dough and evenly top with the sliced potatoes. Let this pan sit in a warm place for about 30-60 minutes or until very puffy. (If your dough is cold from the overnight rising, it will take longer for the dough to rise again.)
    • Meanwhile, preheat your oven to 425°f. When dough is risen place in the oven and bake for about 25 minutes or until the bottom is deep golden. Carefully use a spatula to lift the pizza out of the pan and place on a cutting board. Cut into desired shapes and enjoy!

     

    Please visit Chef Jamie’s Facebook Page.

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