Name: Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil
Yield: Makes 1 loaf
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 crème fraîche; 2 tablespoons fresh chives, minced; stand mixer fitted with paddle attachment and dough hook, heavy baking sheet

Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle OilEpicurious

Chef's notes:

•Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowlyou will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat.
•If you want to make this bread over a two-day period, once the dough has been kneaded, transfer it to a large oiled bowl, cover with plastic wrap and refrigerate overnight. (The dough can also be stored in a large re-sealable plastic bag, but leave a small end of the bag unsealed to allow gas to escape during fermentation.) The time in the refrigerator takes the place of the first rise. The next day, bring the dough to room temperature at least 1 hour before proceeding.

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