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🍽️ Crispy Potato Dough Sandwiches with Figs and Arugula

2358 kcal · 30 min · 4 servings

Ingredients

• 300 g Flour
• 1 pinch Salt
• 0.5 cube Yeast
• 100 g mealy-cooking, cooked potatoes (from the day before)
• 2 tbsp Olive oil
• Sea salt
• Pepper (from the mill)
• 2 tsp mixed, chopped herbs (Rosemary, Thyme, Oregano)
• Flour (for the work surface)
• 250 g Camembert
• 6 ripe Figs
• 100 g Arugula

Instructions

1. 1. Mix the flour with the salt in a large bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Stir the yeast with 50 milliliters of lukewarm water.
5. 5. Lightly dust the surface with flour.
6. 6. Let the dough rise, covered, in a warm place for about 15 minutes.
7. 7. Press the cooked potatoes through a potato ricer.
8. 8. Add the oil and about 100 milliliters of lukewarm water to the pre-dough.
9. 9. Knead everything into a smooth dough.
10. 10. Let the dough rise, covered, for another 45 minutes.
11. 11. Preheat the oven to 200 degrees Celsius with top and bottom heat.
12. 12. Sprinkle flour on the work surface.
13. 13. Roll out the dough on the floured surface.
14. 14. Line the springform pan with baking paper.
15. 15. Place the dough into the prepared pan.
16. 16. Prick the dough surface several times with a fork.
17. 17. Sprinkle salt, pepper, and herbs over the dough.
18. 18. Bake the dough in the preheated oven for 25 to 30 minutes.
19. 19. Slice the cheese into thin slices.
20. 20. Remove the hard stems from the figs.
21. 21. Slice the figs into thin slices.
22. 22. Wash the arugula.
23. 23. Remove any wilted or inedible leaves from the arugula.
24. 24. Spin the arugula dry.
25. 25. Take the baked bread bases out of the oven.
26. 26. Let the bread bases cool down.
27. 27. Cut round cake slices from the dough.
28. 28. Halve the dough pieces horizontally.
29. 29. Top the bottom dough halves with arugula.
30. 30. Distribute the fig slices on top.
31. 31. Place the cheese slices on top.
32. 32. Drizzle the topped breads with olive oil.
33. 33. Season with salt and pepper to taste.
34. 34. Place the top dough halves on as lids.
35. 35. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 2358
• Protein: 101 g · Fett/Fat: 82 g · Carbs: 299 g