Schiaccata with Comber Earlies, rosemary and garlic

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Paula McIntyre

Difficulty medium
Preparation Time 10
Cooking Time 15
Servings 2
  • 250g Self raising flour
  • 1 teaspoon salt
  • 2 tablespoons Broighter Gold rapeseed oil
  • 150ml lukewarm water
  • 2 medium Comber Earlies
  • 1 tablespoon rosemary leaves, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Broighter Gold Rapeseed oil

Main Instructions
  1. Mix the flour and salt in a bowl and make a well.
  2. Add the water and oil and mix to a dough.
  3. Place on a floured surface and flatten into an oval about ½ inch thick.
  4. Place on a lightly oiled baking sheet and set oven to 190oc.
Topping Instructions
  1. Scrub the potatoes clean and dry.
  2. Slice as thinly as you can – preferably with a mandolin and spread all over the top of the dough.
  3. Mix the rosemary, garlic and oil and spoon all over the potatoes.
  4. Bake in the oven for about 15 minutes. Slice and serve.
Allergy Advice
This recipe may include:
  • Cereals
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