Always check the labels of the products you use.
Method
- 1
Dough. Stir the flour, yeast, fine salt, warm water and 2 tbsp oil into a wet dough, cover and leave 15 min.
- 2
Folds. Work through four sets of folds at 30 min intervals until the dough is smooth and lively.
- 3
Lemon oil. Mix the 4 tbsp oil with the grated garlic and lemon zest and leave it to infuse while the dough rises.
- 4
Tin. Brush half the lemon oil over the tin, add the dough, flip it and stretch it out. Cover and let it puff for about 1 h.
- 5
Potatoes. Slice the potatoes 2 mm thick and toss with the rest of the lemon oil. Thin slices cook through in the time the bread takes and curl at the edges.
- 6
Top and bake. Heat the oven to 230 °C (210 °C fan). Dimple the dough, overlap the potato slices on top, tuck in the sage and season with flaky salt and pepper. Bake 28-32 min, until the potatoes are tender and browned at the rims; the centre reads about 96 °C. Cool 15 min before slicing.
Storage
Best on the day. Keep in the fridge for up to 2 days and reheat at 200 °C for 6 min; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 48 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- mandoline or sharp knife
- small bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 5.7 g |
| Carbohydrate | 34.5 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 7.5 g |
| of which saturates | 1.1 g |
| Fibre | 1.8 g |
| Salt | 1.04 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
