Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil

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
  • ¼ cup
  • 1 ¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 2 ½ teaspoons kosher salt
  • 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
  • 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