Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil

Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil
Photo by Epicurious

Ingredients

  • plus 2 teaspoons fresh thyme leaves
  • ½ cup crème frache
  • 2 teaspoons extra-virgin olive oil
  • 2 ½ teaspoons kosher salt
  • stand mixer fitted with paddle attachment and dough hook
  • 1 clove garlic
  • 1 ¾ cups all-purpose flour
  • + 15 more ingredients
    • 1 tablespoon canola oil
    • 4 sprigs fresh thyme
    • 1 tablespoon unsalted butter
    • ¾ teaspoons freshly ground black pepper
    • 1 ¼ teaspoons active dry yeast
    • 4 teaspoons dry milk powder
    • 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
    • heavy baking sheet
    • 2 cups (4 ounces) fresh shiitake mushrooms
    • ½ teaspoon kosher salt
    • 1 cup water
    • 2 tablespoons fresh chives
    • ¼ cup white truffle oil
    • ¼ cup
    • 1 teaspoon sugar

In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Stir in milk powder until dissolved, about 5 seconds. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30...

View full recipe at Epicurious

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