Soup bread with potato

Soup bread with potatoes is made from durum flour, which is also called hard wheat. It is an Italian type of flour that has a naturally higher content of gluten and proteins than ordinary wheat flour. This flour has the ability to absorb more moisture and gives a lighter and more airy result.

25 g yeast

3 dl lukewarm water

1 ts salt

1 teaspoon sugar

1 tbsp olive oil

500 g fine durum flour



2,5 dl ricotta

2 finely chopped cloves of garlic

2-3 potatoes

Olive oil



100 g reven mozzarella


Knead the dough together and shape it into a ball. Cut a cross in the middle and let it rise to double size. Roll out the dough into an oval shape, place it on baking paper on a baking sheet and brush it with olive oil. Let the dough rise for 30 minutes.

Grease the bottom with a layer of ricotta mixed with the garlic. Cut the potatoes into thin slices, with a mandolin or cheese grater and spread them over the dough. Sprinkle with rosemary, salt and grated cheese in an even layer.

Drizzle over a little oil and bake at 200 degrees for 25-30 minutes.


You can find more exciting potato varieties HERE.


If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: