Rosemary, Potato and Feta Flat Bread

Name: Rosemary, Potato and Feta Flat Bread
Yield: Serves 6
Ingredients: 300 g (10 ½ oz) mashed potato, at room temperature (no salt added); 150 ml (5 fl oz) barely warm water; 300 g (10 ½ oz) mashed potato, at room temperature (no salt added); about 500 g flour (strong or high grade); about 500 g flour (strong or high grade); 20 g fresh yeast or 1 tablespoon dried yeast; 20 g fresh yeast or 1 tablespoon dried yeast; 1 large rosemary branch, leaves removed and finely chopped; 2 red onions; 200 g (6 ½ oz) feta; 80 ml (3 fl oz) extra virgin olive oil; about 500 g flour (strong or high grade); 150 g (5 oz) polenta; 2 teaspoons salt; 1 large rosemary branch, leaves removed and finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is similar to a thick pizza. Add whatever toppings you want, but if they are too moist they will prevent a crusty base from forming. Mashed kumara can replace the mashed potato for a richer taste.

Ingredients

300 g (10 ½ oz) mashed potato, at room temperature (no salt added)
150 ml (

Snack
Vegetarian

Method

Preheat oven to 250°C/500°F/Gas Mark 7. Mix together mashed potato and water. Add yeast, stir well and stand for 20 minutes. Tip into a large bowl and add half the flour, mix well then add polenta, salt and half the remaining flour.

Knead, working into a moist but manageable do