Step 1 In a large bowl, mix together the flour, yeast, salt and warm water with a spoon. Mixture does not need be perfectly smooth. Add half the olive oil and do not mix in. Let rest overnight, covered with plastic wrap in the refrigerator.
Step 2 The following day, pull out the dough. Mix in the freshly chopped dill. Line a 13x18 inch baking dish with parchment paper. Drizzle with olive oil.
Step 3 Slice the potatoes on a mandolin. Line the baking dish with the potato slices. Top with the bread dough, and stretch it out to fit the baking dish using the tip of your fingers –it will bounce back and will require a few stretches.
Step 4 Let rise in a warm place for 45 minutes.
Step 5 Preheat the oven to 400°F (204°C).
Step 6 Cook the bread for about 25 minutes or until nicely browned on top and fully cooked through. Let rest at least 15 minutes before cutting.
Instructions (Egg Salad)
Step 1 Put the peeled eggs in a medium sized bowl and mash roughly with a potato masher or cut with two knives. Add the mayonnaise or aïoli, chives and celery, and mix delicately. Season with salt and pepper to taste.
Step 1 With a small cookie cutter, cut bite sized pieces of the bread.
Step 2 Put one piece of sliced apple atop the cut bread. If you wish, you may re-cut them using the same cookie cutter you used for the bread to make nice rounded edges.
Step 3 With two spoons, drop a small amount of egg salad atop the apple.
Step 4 In a small bowl, mix the baby arugula with canola oil, salt and pepper and place atop the egg salad.