Spring Onion And Lemon Focaccia

• 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

1. Place olive oil in a saute pan on medium heat. When the oil is warm add spring onions and fresh thyme. Saute for 5 minutes until spring onions are soft and fragrant. Remove from heat and let sit for 10 minutes.
2. 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.
3. Combine yeast, sugar and water in a small bowl. Cover with plastic wrap and let sit 5 minutes until foamy.
4. In a mixing bowl combine yeast mixture, spring onions and all of the olive oil they were sauteed in, riced potatoes, and lemon zest. Mix until combined - 1 minute.
5. 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.
6. 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.
7. 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.

extra virgin olive oil, spring onions, thyme, potato, yeast, sugar, water, lemon zest, kosher salt, flour, extra virgin olive oil, kosher salt

Taken from food52.com/recipes/17152-spring-onion-and-lemon-focaccia (may not work)