INGREDIENTS
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1/2 cup Extra virgin olive oil
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1/2 cup Chopped spring onions
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1 teaspoon Fresh thyme leaves
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1 Large Russet potato
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2 tablespoons Yeast
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1 teaspoon Sugar
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2 cups Warm water
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2 teaspoons Lemon zest
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2 teaspoons Kosher salt
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5 cups 00 flour
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1-2 tablespoon Extra virgin olive oil
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1/4 teaspoon Kosher salt