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Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil


Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil Recipe

Ingredients:
  • 1 cup warm water (105 to115 F)
  • 1 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon plus 1 teaspoon dry milk powder
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
  • 4 sprigs fresh thyme plus 2 teaspoons fresh thyme leaves
  • 1 clove garlic, peeled and smashed with back of knife
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 2 cups (4 ounces) fresh shiitake mushrooms, stemmed and thinly sliced
  • 1/4 cup shallots, minced (from 2 medium shallots)
  • 3/4 teaspoons freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup white truffle oil
  • 1/2 cup crme frache
  • 2 tablespoons fresh chives, minced
  • Special equipment: stand mixer fitted with paddle attachment and dough hook, heavy baking sheet
Directions:
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