John Myers
Ingredients for 1 servings:
- 200 ml water, lukewarm
- 80 ml olive oil
- 30 ml olive oil for the tray and for drizzling
- 2 tbsp maple syrup
- e.g. sea salt (1 – 2 tsp)
- 25 g yeast, fresh
- 400 g wheat flour
- 2 potatoes
- 200 g goat cheese
- 8 sprigs rosemary
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes
makes 8 pieces
In a large mixing bowl, combine the lukewarm water, 80 ml olive oil, maple syrup, and sea salt. Crumble in the yeast and dissolve while stirring. Using a food processor or by hand, gradually mix in the flour and knead well. Cover the dough in the mixing bowl and let it rise for about 45 minutes. Divide the dough into eighths and knead again. Form into eight balls. Line a baking sheet with baking paper. Brush with 15 ml oil and sprinkle with sea salt. Place the balls on top and flatten with the palm of your hand to about 1.5 cm. Cover with a kitchen towel and let it rise for another 30 minutes. Thinly slice the potatoes using a vegetable peeler. Spread them on the yeast dough along with the goat cheese and rosemary. Drizzle with the remaining oil. Bake for about 12 minutes at 220°C (top/bottom heat).
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