rosemary parmesan flatbread with fingerling potatoes

rosemary parmesan flatbread
Have you ever tried baking flatbread in a cast iron skillet?  If not, then it’s time to pull out that cast iron  skillet and bake a flatbread.  Like, today.  Of course after you pick up the ingredients, especially that little mesh bag of multi colored fingerling potatoes, aren’t they cute?  I’m fortunate to have rosemary blooming this time of year, so all the better to snip off a few sprigs  and show off my flatbread beautifully adorned with fresh rosemary.  This would also work with thyme or fresh sage.  Just don’t leave out the extra virgin olive oil and minced garlic, they kind of make this flatbread.  As far as what goes on top, I love the fingerling potatoes but something different, like a sliced tomato would also be excellent.

rosemary parmesan flatbread with fingerling potatoes


  • 2-3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon active dry yeast
  • 1/3 cup warm water
  • 1/4 teaspoon sugar
  • 1 large egg, beaten
  • 1/2 teaspoon kosher salt
  • 1&1/2 cups all-purpose flour
  • 1 tablespoon unsalted butter
  • 6-8 fingerling potatoes, steamed until just tender and sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon coarse sea salt


  1. Preheat oven to 400F
  2. Combine the olive oil and garlic in a small bowl, set aside.
  3. Dissolve the yeast in the warm water in a medium bowl. Add the the sugar and let rest for 5 minutes.
  4. Stir the egg into the yeast mixture.
  5. Stir in the kosher salt and flour, adding a half cup at a time, until a soft dough forms.
  6. Shape dough into a ball and let rest for 5 minutes.
  7. Meanwhile, melt the butter in a 10- inch cast iron skillet.
  8. Roll the dough into a 10- inch circle and carefully transfer to the skillet.
  9. Brush the dough with the olive oil garlic mixture.
  10. Artfully distribute the sliced potatoes on top and brush top again with the olive oil mixture.
  11. Sprinkle with the chopped rosemary, grated Parmesan cheese and sea salt.
  12. Let flatbread rise for 30 minutes, I like to place it on top of my stove.
  13. Bake until golden brown, about 15-17 minutes.
  14. Serve warm, sliced and spread with soft goat cheese.


Recipe adapted from, Cast Iron Skillet Big Flavors by Kramis & Hearne

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  1. I wish I had this in front of me to pair with my glass of wine. Looks so good, Patty. I can almost taste it!

  2. What a beautiful creation! Those fingerling potatoes are so colourful and I bet this makes a great meal with a bowl of hot steaming soup or a simple salad aside.

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