Potato Rosemary Flatbreads with Crazy Dough: The Trick for Crunchy Potatoes, Not Boiled
If you’ve ever tried making a potato flatbread but the slices turned out pale, soggy, or worse, half-cooked on the dough, I know exactly the frustration you’re feeling.
The potato is a wonderful ingredient, but when cooked so thinly, it needs targeted cooking; otherwise, it releases too much steam and ruins the base.
For this recipe, I’ve decided to combine the practicality of crazy dough (the one we used for Lingue di Suocera) with the challenge of getting really crispy potatoes.
No need to pre-cook anything; the secret lies entirely in how you cut and manage the potatoes in the oven.
I’ve discovered that the fundamental trick is precision in slicing: the slices must be super thin, cut with a mandoline, and arranged so they barely overlap.
This ensures they cook in the same time as the thin dough. But that’s not all: there’s a little secret in the double oil drizzle and the extremely high oven temperature we use for the base.
My method will guide you step by step, from our tried-and-true crazy dough to the last minute in the oven.
I assure you that, after many trials and some experiments with slightly raw potatoes, this is the solution that gave me the best result: a thin and crispy base with golden potatoes and an incredible rosemary aroma.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Potato and Rosemary Flatbreads (about 2 trays)
- 2 1/2 cups flour (0 or all-purpose)
- 2/3 cup water (At room temperature)
- 1/3 cup extra virgin olive oil (Plus extra for finishing)
- salt (1 level teaspoon)
- 3 potatoes (Sliced very thinly with a mandoline)
- to taste rosemary (Only the leaves, coarsely chopped)
Tools
- Bowl
- Mandoline
- Rolling Pin
POTATO ROSEMARY FLATBREADS
Quick Dough: In a bowl, sift the flour with the salt. Make a well in the center and add water and the 80 ml of EVO oil. Mix quickly to form a smooth and homogeneous dough.
Short Rest: Cover the dough ball with the bowl and let it rest for 30 minutes. Meanwhile, preheat the oven to 482°F (static).Slice the Potatoes: Peel the potatoes and, using a mandoline, slice them very thinly (about 1 mm). Do not rinse them: the starch will help prevent the dough from getting too moist.
Prepare the Aroma: Finely chop the fresh rosemary.Roll Out Thinly: Divide the dough into two or three pieces. Roll each piece with a rolling pin to achieve a thin sheet (1-2 mm).
Fill: Transfer the sheet onto a baking tray lined with parchment paper. Arrange the potato slices on the dough, slightly overlapping them (like shingles).
Season: Drizzle generously with EVO oil (helps the potatoes become crispy) and sprinkle with chopped rosemary leaves and a pinch of salt.Thermal Shock (Base): Bake in a preheated oven at 482°F by placing the tray on the lowest shelf of the oven (in contact) for about 4 minutes. The dough should start to puff up and the potatoes should begin sizzling.
Complete Cooking (Top): Move the tray to the upper shelf and let it bake for another 3-4 minutes, until the potatoes are golden and the base is crispy.
Serve Immediately: Remove from the oven and serve hot. Cook a few pieces at a time.
Storage
This flatbread is designed to be eaten fresh out of the oven to enjoy maximum crispiness. If there’s any left, store it in a paper bag at room temperature for up to 1 day.
My tip: To restore crispiness, put it in a fan oven at 356°F for 2-3 minutes before serving.
Alternatives and Recipe Variants
Truffle Flatbread: After baking, drizzle the flatbread with a dash of truffle oil and a pinch of Maldon salt.
Cheese Flatbread: Add 30 g of grated Parmesan and 20 g of Pecorino to the potatoes and rosemary before baking.
Usage and Pairings
Ideal Moment: Perfect for a rustic appetizer, as a starter, or as a bread substitute.
Pairing: It pairs wonderfully with fresh cured meats (like mortadella or prosciutto crudo) or with soft cheeses (like stracchino or crescenza). For an aperitif, pair it with a fresh and aromatic white wine.
Origins and History of the Recipe
This recipe is a quick variant of the classic stuffed focaccias or flatbreads, which have their roots in Italian folk cuisine, where crazy dough (unleavened dough) was used for its speed and cost-effectiveness. The potato and rosemary combination is a timeless classic, particularly popular in Central and Southern Italy as street food or enriched bread.
Why the Mandoline and Extremely Hot Oven are Essential
Perfect crispiness is no accident, but pure physics. The key is that the potato is sliced extremely thin and the cooking is done at a very high temperature (482°F). This intense and immediate heat causes the water present in both the dough and the potatoes to evaporate instantly. This rapid release of steam creates bubbles in the dough and leaves the potatoes completely dry and crispy, ensuring lasting crunchiness. The double baking is precisely to maximize this effect.
FAQ (Questions and Answers)
1. Why did my potatoes stay white and rubbery?
A: The potatoes were not thin enough (they need to be 1 mm) or the oven temperature was too low. Browning comes only with extreme heat, don’t be afraid to use 482°F!
2. Can I use potatoes I’ve boiled in advance?
A: Absolutely not. Pre-cooked potatoes release too much moisture, making the dough soggy. They must be used raw and sliced very thinly.
3. Can I replace 0/00 flour with whole wheat?
A: You can, but in moderation. Replace at most 1 cup of 0/00 flour with whole wheat flour and you might need to increase the water by about 2-3 tablespoons because whole wheat absorbs more.
