truffled potato & goat cheese flatbread



For the dough:

  • 1.5 teaspoons active dry yeast
  • 2 1/4 cups warm water
  • 16 1/4 ounces bread flour (about 3 3/4 cups)
  • 1.5 teaspoons kosher salt
  • 2 tablespoons garlic-infused olive oil (recommend Trader Joe’s)

For the potato topping:

  • 8 ounces small yellow potatoes, sliced paper thin (about 5 to 6 potatoes)
  • 2 tablespoons olive oil, divided
  • 4 ounces soft goat cheese
  • Fresh thyme
  • Freshly grated Parmesan
  • Red pepper flakes
  • Coarse sea salt and freshly ground black pepper
  • Black truffle oil

To make the dough, sprinkle the yeast over the warm water and set aside for 5 to 10 minutes, until dissolved.

Mix the flour and salt in the bowl of stand mixer fitted with hook attachment. Add the olive oil and the yeast mixture. Mix on medium-low speed until the dough is smooth and elastic, 3 to 5 minutes. (If dough seems very sticky at this point, add a tablespoons or two of flour.)

Transfer the dough to a large greased bowl. Cover with plastic wrap and set in a warm dry place to rise until doubled in size, about 45 minutes. Punch down dough and form into a ball. Wrap tightly in plastic wrap and refrigerate until ready to use.

To make the flatbread, place a pizza stone on the bottom rack of the oven and preheat to 450°F. (If you don’t have a pizza stone the flatbread can be baked on a sheet pan.)

Divide the dough in half, setting one round aside for another use (the extra can be refrigerated for up to 3 days or frozen for 3 months). Place the dough on a sheet of parchment paper and roll into a very thin, large rectangle. Brush the surface with a tablespoon of olive oil and prick the dough all over with a fork to prevent it from rising.

Toss the sliced potatoes with the remaining tablespoon of olive oil. Arrange the potatoes over the dough and season generously with salt and pepper. Transfer the parchment paper with the flatbread to the pizza stone and bake until dough is crisp and potatoes are golden, about 15 minutes.

Remove flatbread from the oven. Garnish with thyme leaves. Crumble the goat cheese over the flatbread followed by a handful of grated Parmesan. Follow with red pepper flakes and additional salt and pepper. Drizzle with truffle oil. Slice into triangles or squares and serve immediately. Serves 2 to 4 for dinner, or 6 to 8 as an appetizer.

Source: The Kitchn


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