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
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.
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