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Harry Weir

Irish Cheese Flatbread

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

Serving: 6
Time: 3hrs +
Difficulty: Easy


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


  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


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!