Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network