Flatbread with Fingerling Potatoes and Shitake Mushrooms

Flatbread with Fingerling Potatoes and Shitake Mushrooms

For flatbread:

•       1 cup warm water (105 to115° F)

•       1 1/4 teaspoons active dry yeast

•       1 teaspoon sugar

•       2 - 2 1/4 cups all-purpose flour  (you might not need all of it)

•       1/2 teaspoon kosher salt

•       Olive oil for drizzling and coating the pan with

For topping:

•       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 shitake mushrooms, stemmed and thinly sliced

•       1/4 cup shallots, minced (from 2 medium shallots)

•       3/4 teaspoons freshly ground black pepper

•       1/4 cup  plus 2 teaspoons extra-virgin olive oil

•       1/2 cup crème fraîche

1. In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds.

2. In large bowl, whisk together 1 3/4 cups of the flour and the salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds.  The dough will be very very liquidy at this point. Switch to dough hook and mix on medium speed adding the extra flour in one tablespoon at a time until dough is elastic but still sticky, about 10 minutes.

3.  Coat the dough with olive oil, place it in a bowl, cover it with plastic wrap and let rise for 1.5 hours. I did this rise overnight in the fridge, if you do the rise overnight be sure to allow the dough to return to room temperature before continuing with the next step.

 4.  Using hands, lift dough from bowl and gently turn over several times to remove excess air. Return to bowl, with plastic wrap and let rise a second time in warm place  30 minutes.

5. Liberally spread a baking sheet with olive oil. Using your fingertips dimple the dough to spread it out the the corners of the pan (mine didn't fill my whole gigantic pan which was fine). If the dough keeps contracting back to its smaller size just let it rest for five minutes then work with it further. Drizzle the top with olive oil and let rise for 30 min - 1 hour.  Make sure that the dough has enough oil on it to prevent it from drying out. Note: The more olive oil you use the more time you should give your dough to rise and soak up the oil.

Preheat oven to 475

6.  In medium saucepan over moderately high heat, combine potatoes, 4 sprigs thyme, garlic, salt, and enough water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until potatoes are easily pierced with fork, about 20 minutes. Immediately drain, discarding thyme sprigs and garlic. When cool enough to handle, slice potatoes into 1/4-inch-thick rounds and reserve. (Potatoes can be prepared ahead and refrigerated, covered, up to 24 hours.)

7. In medium sauté pan over moderately high heat, heat canola oil and butter until hot but not smoking. Add mushrooms and sauté 1 minute. Add shallots and sauté until light golden brown and soft, about 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to paper-towel-lined plate and reserve. (Mushrooms can be prepared ahead and refrigerated, covered, up to 24 hours.)

8.  Arrange potato slices on flatbread, then brush with olive oil and sprinkle with thyme leaves. Spread mushroom mixture on top, then drizzle two teaspoons of oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until golden about 14- 20 minutes.

9. Transfer flatbread to cutting board and let cool slightly for five minutes. Drizzle or dollop creme fraiche on and serve warm.

*Recipe courtesy of Epicurious and BreadBasketcase.