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U52b0071
Harry Weir
Recipes

Irish Cheese Flatbread

Irish cheese, potatoes and more, what else could you ask for?

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Serving: 6
Time: 3hrs +
Difficulty: Easy

Ingredients

For the base (prepare 24 hours in advance):

  • 1kg 00 flour
  • 10g dried yeast
  • 30g salt
  • 200g mashed potato (as dry as possible)
  • 600ml cold water

For the toppings:

  • 1kg Jerusalem artichoke
  • 1 lemon, cut into wedges
  • Salt
  • 12 pieces of frivole or purple sprouting broccoli, sliced in half
  • ½ kg Coolea cheese, grated
  • ½ kg crumbled Kearney Blue
  • ½ kg Toonsbridge smoked scamorza, sliced

Directions

  1. To make the base, put water in a bowl and add the yeast. Fluff up with a whisk until bubbles form.
  2. Slowly mix in the flour adding the salt halfway through. Mix in the potato. By now, you should have a nice soft dough. Cover in cling film in a bowl and leave in a warm dark place to rise.
  3. Divide the dough into 150g balls and lay on a lightly floured tray. Cover and leave
    for 24 hours in the fridge (alternatively, leave at room temp for 8 hours).
  4. When ready to use, press and flatten the dough ball on a floured surface with
    your fingers to form a circle. Hold the dough with left hand while stretching with the right.
  5. For the topping, peel the artichokes and place in a small pot of boiling water with
    a few slices of lemon and salt. Cook until very soft and then purée in a blender with salt and pepper to taste.
  6. Spread on the flattened dough bases, like you would a tomato sauce on a pizza, and divide each of the three cheeses between the bases.
  7. Lay the greens evenly on top and bake on a pre-heated pizza stone in a very hot oven until the base looks evenly cooked and starting to colour and the cheese is melted. Season and serve.

Recipe Credit: Elaine Murphy, The Legal Eagle

Photography Credit: Brian Clarke and Harry Weir

Tips

You can play around with the cheese if you prefer, but we always recommend using good Irish cheeses... We have the best on our doorstep!