Potato Galette with Crispy Bread Base

Place the yeast, honey and warm water in a small bowl while you measure out the remaining dough ingredients.
Place the flour and salt in the mixing bowl of a stand mixer fitted with a dough hook and mix gently to incorporate the salt. NOTE: You can do this by hand but it is quite a wet dough, so you will need to work it with a dough scraper.
Pour the yeast mixture into the flour while the mixer is on and allow to mix until all ingredients are well combined. Knead on medium/high setting until the dough is smooth, approximately 5 minutes. This may take longer if kneading by hand.
Scrape down the dough and leave it in the bowl, cover with a damp tea-towel and set aside for about an hour to prove.
While the dough is proving, wash and slice the potatoes very thinly, using a mandolin or food processor if you have one. Place the sliced potatoes in a bowl of cold water to stop them from oxidising and discolouring.
Once the dough has risen, remove from the bowl onto a floured work surface. Portion the dough into 2 pieces and place each piece of dough onto a baking tray lined with either baking parchment or a silicone mat. You could also use a pizza stone if you have one.
Using either your hands, or a rolling pin, work each piece into a thin round. NOTE: The dough is quite pliable so its easy to use your hands.
Top the flattened dough with the sliced potatoes in a fan shape overlapping like roof tiles. Sprinkle the galette with the sea salt, black pepper, dried herbs and olive oil.
Place the baking sheets in a preheated oven at 210CFan/230C/450F and bake for 10-12 minutes until golden.
Once baked, remove from the oven and finish the galette with chopped fresh herbs. This galette can be served sliced warm or cold.

Potato Galette with Crispy Bread Base

Ingredients

Dough

Topping

Instructions