Ingredients
The following ingredients have 11 Servings
- 1/2 cup Extra virgin olive oil
- 1/2 cup Chopped spring onions
- 1 teaspoon Fresh thyme leaves
- 1 Large Russet potato
- 2 tablespoons Yeast
- 1 teaspoon Sugar
- 2 cups Warm water
- 2 teaspoons Lemon zest
- 2 teaspoons Kosher salt
- 5 cups 00 flour
- 1-2 tablespoons Extra virgin olive oil
- 1/4 teaspoon Kosher salt
Instruction
- Place olive oil in a sauté pan on medium heat. When the oil is warm add spring onions and fresh thyme. Sauté for 5 minutes until spring onions are soft and fragrant. Remove from heat and let sit for 10 minutes.
- While spring onion mixture is resting microwave potato about 10 minutes until soft. Peel and chop potato, then put through a ricer. You want 2 cups of riced potatoes; do not pack them to measure.
- Combine yeast, sugar and water in a small bowl. Cover with plastic wrap and let sit 5 minutes until foamy.
- In a mixing bowl combine yeast mixture, spring onions and all of the olive oil they were sautéed in, riced potatoes, and lemon zest. Mix until combined - 1 minute.
- Add 2 tsp. kosher salt and flour 1 cup at a time until you have a sticky dough. Mix for 3 minutes until soft dough forms. Pour dough into an oiled ceramic bowl. Cover tightly with plastic wrap and let sit in a warm place for 1 hour or until doubled.
- Pour dough onto an oiled jelly roll pan. Dimple the dough and let sit for 20-30 minutes to continue rising. Preheat oven to 375 degrees.
- Brush remaining oil on dough and sprinkle with 1/4 tsp. kosher salt. Bake for 25-30 minutes until golden. Remove from oven and let cool on rack.
