I made this flatbread for my birthday brunch and it was devoured by everyone. Potatoes may seem like a strange topping for bread but they add a layer of texture and flavor that works perfectly with the rest of the toppings.
The original recipe was from Epicurious but the reviewers had problems with the dough having too much liquid to come together. Luckily, the talented bread blogger over at Breadbasketcase took it upon herself to remedy the recipe and voila! All it took was some patience and extra flour.
The flatbread dough is very much like a pizza dough, and I decided to let my dough rise with a thick coating of olive oil to give it extra flavor and a crispy exterior.
Once the dough had done its rise (I let it rise over night in the fridge) I spread it on a well oiled cookie sheet by dimpling the surface with my fingers making little air pockets. The dough is fairly stretchy so I had to let it relax, sprinkle it liberally with more olive oil, and then work it out further to the corners of the pan.
The rise on the cookie sheet was supposed to be 30 minutes, but it was an hour (or two) before I could get the flatbread in the oven. The dough was perfectly happy sitting on the counter with the olive oil coating preventing it from drying out.
When I finally got back to the dough I topped it with baby potato slices from potatoes that were parboiled with garlic and thyme the night before. Then another drizzle of olive oil and some fresh thyme.
I'm definitely recipe to my 'make again soon' recipe folder. The dough was easy to work with (happy to rise in the fridge, happy to sit on my counter while I ignore it, baked up crispy without being dry) and I think it would be delicious with many different flavor combinations.
Flatbread with Fingerling Potatoes and Shitake Mushrooms
- 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
- 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. To see a great example of how it should look here.
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 it would 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 (mine took 15 minutes).
9. Transfer flatbread to cutting board and let cool slightly for five minutes. Drizzle or dollop creme fraiche on and serve warm.