A Slovakian Hearth Classic: Garlicky Bacon Flatbread (Podplamenník)
Details
A savory, rustic flatbread that's Slovakia's answer to pizza, loaded with garlic, cream, and smoky bacon.
Ingredients
Instructions
Activate the Yeast
In a small bowl, crumble the fresh yeast into the lukewarm milk. Add the sugar, stir gently, and let it sit for about 10-15 minutes until it becomes frothy and active.
Prepare the Dough
Grate the cooled, peeled potatoes into a large mixing bowl. Add the all-purpose flour, salt, egg, and oil. Pour in the activated yeast mixture.
Knead the Dough
Mix all the ingredients together until they form a shaggy dough. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a splash of milk.
First Rise
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
Prepare the Topping
While the dough is rising, prepare your toppings. In a small bowl, mix the sour cream with the minced garlic, and season with a pinch of salt and pepper.
Assemble the Flatbread
Preheat your oven to 355°F (180°C). Grease a large baking sheet with oil or lard. Once the dough has risen, punch it down and press it out evenly onto the prepared baking sheet, stretching it to the corners.
Add Toppings
Spread the garlic-sour cream mixture evenly over the dough. Sprinkle the diced bacon and thinly sliced red onion on top.
Bake
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the toppings are sizzling.
Serve
Let the Podplamenník cool for a few minutes before slicing. It can be served warm as a hearty snack, a starter, or a light meal.
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