Potato Cheese Flatbread
This yummy dish gets a fresh twist with a unique topping. Instead of paying big bucks for flatbread at a trendy restaurant, whip up your own potato cheese flatbread at home!
We used a smoked provolone and the whole office loved it, but you can get creative with your favorite cheese. The addition of herbs in the dough adds a nice dimension of flavor and caramelized onion brings in just a touch of sweetness to the otherwise savory treat.
Try adding a sprinkle of Parmesan for something salty or red pepper flakes for a spicy kick just before serving!
Potato Cheese Flatbread Recipe
- 1 cup water, lukewarm
- 1/2 tsp granulated sugar
- 1 envelope active dry yeast
- 1 tsp salt
- 2 1/2 - 2 3/4 cups all-purpose flour, plus additional for dusting
- 2 Tbsp olive oil
- 1 tsp rosemary, or other dried herb such as thyme or basil, optional
- 2 medium Yukon Gold potatoes
- 1 Tbsp unsalted butter
- 1 large yellow onion, sliced
- 1 pinch sugar
- 1/2 tsp fresh thyme leaves, or 1/4 tsp dried thyme leaves
- 6 oz provolone cheese, or Monterey jack cheese, shredded
- 2 Tbsp olive oil
- salt and pepper
- Make the flatbread dough by sprinkling yeast over the lukewarm water to dissolve. Stir in the sugar and allow mixture to sit for 5–10 minutes until it is foamy. Meanwhile, mix 2½ cups of flour (reserve the remainder to use if needed) and salt in a large bowl, or the bowl of a stand mixer fitted with the hook attachment.
- Add the yeast mixture, olive oil and dried herb (if using) to the flour and mix until the dough comes together, adding the remaining flour if necessary. Knead the dough on low speed for about 5 minutes or knead by hand on a lightly floured surface for about 10 minutes until the dough is smooth and elastic.
- Transfer dough to a bowl that has been lightly sprayed with cooking spray, cover with plastic wrap and allow the dough to rise in a warm spot for about 45 minutes–1 hour, or until the dough has doubled.
- While the dough is rising, slice the potatoes as thinly as possible with a sharp knife or about 1/16" thick. Place the slices in salted water until ready to use (to prevent the potatoes from oxidizing) and set aside.
- Place a skillet over medium heat and melt the butter. Add the sliced onion, a pinch of salt and a pinch of sugar and stir to combine. Allow the onion to cook for about 8–10 minutes on moderate heat until golden brown and caramelized. Remove from heat, stir in fresh thyme leaves and set aside.
- Preheat oven to 450 degrees. Punch down dough and divide into 2 equal parts. Place a sheet of parchment on a work surface and sprinkle lightly with flour. Roll one half of the dough out on the parchment paper into a large rectangle about ⅛" thick. Sprinkle the dough with half of the shredded cheese and half of the caramelized onion.
- Remove half of the potatoes from the water and blot dry with paper towel. Place the potatoes over the cheese in an even layer but not overlapping. Brush potatoes and the edge of the crust with olive oil and season lightly with salt and pepper. Bake 15–16 minutes, until the edges are crispy and cheese is bubbly. While the first flatbread is baking, repeat with remaining dough and toppings. Enjoy!