Kitchen Garden Journal

• 1 ¼  cup warm water (105-115 degrees)
  1 tsp active dry yeast
  2 Tbsp extra virgin olive oil
  3 ½  cups flour
  1 ½ tsp kosher salt
  1 pound yellow fleshed potatoes
  Extra virgin olive oil
  Coarse salt & pepper
  1 bunch fresh rosemary

Stir yeast and oil into warm water (in the bowl of standing mixer with dough hook, if possible). Stir in flour and salt until dough comes together, then continue kneading (with hook or by hand) until dough is smooth and elastic, about 4 minutes. Turn into a lightly oiled bowl and cover with a damp cloth.  Let rise until doubled, about an hour. Divide in half and let rise again, about 20 minutes.   In the meantime, slice the potatoes into uniform ¼” thick rounds and begin preheating the oven to 500°.  Roll the dough out thin onto cookie sheets or pizza pans dusted with flour or cornmeal.  Drizzle with oil.  Cover the surface completely with potato slices.  Sprinkle generously with the salt, pepper, and chopped rosemary.  Drizzle even more generously with oil.  Bake until the potatoes are blistery brown.  Mangia subito!

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