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Ingredients
  • Dough
  • 2 ½ cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour
  •  
  • 1 ½ tablespoons (19g) olive oil
  •  
  • 1 cup plus 1 tablespoon (241g) water, lukewarm
  •  
  • 1 rounded teaspoon instant yeast
  •  
  • 1 ¼ teaspoons table salt
  •  
  • Potatoes
  • 1 ½ pounds (6 cups/680g) frozen shredded hash brown potatoes
  •  
  • 2 tablespoons (25g) extra-virgin olive oil
  •  
  • ¾ teaspoon table salt
  •  
  • ½ teaspoon coarsely ground black pepper
  •  
  • 1 small (130g to 160g) yellow onion, thinly sliced
  •  
  • 5 tablespoons (35g) cornstarch
  •  
  • Assembly
  • 3 tablespoons (37g) olive oil, divided
Steps
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