No-yeast schiacciata with potato, Fontina and rosemary

AT A GLANCE

  • Serves 4 people

  • 270 gm self-raising flour
  • 2 tsp each finely chopped rosemary and thyme
  • 70 ml extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • Finely grated rind of 1 lemon
  • 2 small Desiree potatoes, thinly sliced on a mandolin
  • 100 gm Fontina, thickly sliced
01   Preheat oven to 220C and place a baking tray on the top rack of the oven to heat while you make the dough. Process flour, half the rosemary, half the thyme and 1 tsp sea salt in a food processor to combine, add 1½ tbsp oil and 160ml water and process to a soft dough, adding a little extra water if necessary. Turn onto a lightly floured large piece of baking paper and roll out to a rough 15cm x 25cm oval.
02   Combine remaining oil, rosemary and thyme in a small bowl, add garlic and rind, season to taste. Brush over dough, then layer potato on top, overlapping slices slightly. Scatter with Fontina, drizzle with a little extra oil mixture and season to taste. Carefully slide onto heated baking tray and bake until golden brown and bubbling (10-15 minutes). Serve hot drizzled with remaining herb oil.

Topics:

GARLIC, AUTUMN, FAST, FONTINA, ITALIAN, CHEESE, POTATOES, THYME, MAIN, ROSEMARY

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

JERRIE-JOY REDMAN-LLOYD , EMMA KNOWLES

FEATURED IN

Apr 2015

Apr 2015

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