Schiaccata Bread with Comber Earlies, Rosemary and Garlic Dough

Ingredients:
250g Self raising flour
1 teaspoon salt
2 tablespoons Broighter Gold rapeseed oil
150ml lukewarm water

Method:
Mix the flour and salt in a bowl and make a well.
Add the water and oil and mix to a dough.
Place on a floured surface and flatten into an oval about ½ inch thick.
Place on a lightly oiled baking sheet and set oven to 190oc.

Topping ingredients:
2 medium Comber Earlies
1 tablespoon rosemary leaves, chopped
2 cloves garlic, minced
2 tablespoons Broighter Gold Rapeseed oil
Scrub the potatoes clean and dry.
Slice as thinly as you can – preferably with a mandolin and spread all over the top of the dough.

Method:
Mix the rosemary, garlic and oil and spoon all over the potatoes.
Bake in the oven for about 15 minutes. Slice and serve.