• Ingredients

    250g floury potatoes

    500g flour

    200g lukewarm water

    1/2 cube yeast

    1 pinch of sugar

    10 tablespoons olive oil

    8g salt

    4 sprigs rosemary

    100g fresh goat's cheese

    6 cherry tomatoes


    Fleur du Sel

    Flour for processing

  • Preparation

    Wash and cook the potatoes, then peel and leave to steam. Meanwhile, mix the yeast with a pinch of sugar, 3 tbsp lukewarm water and 2 tbsp flour and leave to rise in a warm place. Press the potatoes through a ricer and mix with the flour, yeast mixture, 2 tbsp oil, salt and water to form a smooth dough. Cover the dough and leave to rise in a warm place for 1 hour.

    When the dough has risen by 1/3, knead again briefly, roll out, place on a lightly oiled 40 x 25 cm baking tray and leave to rise for a further 30 minutes. Wash and halve the cherry tomatoes, pluck the rosemary needles and tear the goat's cheese into small pieces. Mix everything with the remaining oil and season with salt and pepper. Spread the mixture over the dough.

    Bake in the preheated Monolith over an indirect heat at 240 degrees, then sprinkle with fleur de sel.

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