Rosemary, Potato and Feta Flat Bread

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 300 g (10 ½ oz) mashed potato, at room temperature (no salt added)
  • 150 ml (5 fl oz) barely warm water
  • 20 g fresh yeast or 1 tablespoon dried yeast
  • 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
  • 2 red onions
  • 200 g (6 ½ oz) feta
  • 80 ml (3 fl oz) extra virgin olive oil


    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 dough, adding more flour if necessary. Add half the rosemary, knead again, then cover the bowl with plastic wrap and leave in a warm place for 40 minutes.

    Knock dough back and tip onto a lightly oiled baking tray. Press or roll out to a ½ cm (¼ in) thickness. Sprinkle with finely sliced red onion rings and remaining rosemary. Crumble over feta, drizzle with half the oil and leave to rise in a warm place for 20 minutes. Bake on a low shelf for 20 minutes or until base is crisp. Move to top of oven and cook a further 10 minutes. Remove from oven and drizzle with remaining oil. Best eaten straight from the oven, but it makes a good picnic bread too.