Roasted Potato Flatbread
- Complexity: Medium
- Srv: 10
- Total Time: 4 hrs
- By: Essencia Artisan Bakery
At the bakery, this flatbread is formed in long loaves, this version for home cooking adapted for a baking sheet. In place of the Old Bay seasoning, you can season the potatoes and mushrooms with salt and pepper instead.
- 2 cups all-purpose flour
- 1 1/2 teaspoons active dry yeast
- 2/3 cup water
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 2 russet potatoes (about 1 1/2 pounds), well scrubbed
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Old Bay seasoning
- 2 cups ricotta cheese
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped fresh rosemary or other herb, fresh or dried
- 3 ounces button mushrooms, brushed clean, trimmed and thickly sliced or coarsely chopped
- 2 teaspoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Old Bay seasoning
- 4-5 ounces thinly sliced aged Provolone cheese
- 4-5 ounces thinly sliced young Provolone cheese
- For the dough, put the flour in the bowl of a stand mixer fitted with the dough hook. In a small bowl, stir the yeast into the water until dissolved. Add this mixture to the flour, followed by the olive oil, sugar, and salt. Mix on low speed until the dough is formed, then continue mixing on medium-low to knead the dough for 6 to 8 minutes, in which time the dough should pull away from the sides of the bowl. Form the dough into a ball, put it in a very lightly oiled bowl, cover, and set aside to proof until about doubled in bulk, about 1 1/2 hours. Punch down the dough, then cover and proof again until the dough springs back slowly when you make an indentation with your finger, about 1 hour.
- While the dough is proofing, prepare the potatoes. Preheat the oven to 375 F. Cut the potatoes into 1/4-inch slices and put them in a large bowl. Drizzle the olive oil over and add the Italian and Old Bay seasonings. Toss well to evenly coat the potatoes. Transfer the potato slices to a rimmed baking sheet and spread them out relatively evenly. Bake until tender, 20 to 25 minutes. Set the potatoes aside to cool and leave the oven set to 375 F. Oil another rimmed baking sheet for the flatbread.
- In a medium bowl, stir together the ricotta, garlic, and rosemary until well blended. Put the mushrooms in a small bowl, add the olive oil, Italian seasoning, and Old Bay seasoning and toss to evenly coat.
- Transfer the proofed dough to the oiled baking sheet and gently press and stretch the dough to fill the pan. Spread the ricotta mixture evenly over the dough, leaving a border of about 3/4 inch. Lay the aged provolone over the ricotta and top with the potato slices, slightly overlapping in rows. Top the potatoes with the young Provolone and scatter the mushrooms over. Bake until the crust is well puffed and the top lightly browned, 25 to 35 minutes.