SCHIACCIATA ALL’ FUNGI (FLAT­BREAD WITH MUSH­ROOM)

delicious - - I’M LOVING -

SERVES 6 AS PART OF A SHARED MEAL

1/4 cup (60ml) ex­tra vir­gin olive oil, plus ex­tra 2 tsp, plus ex­tra to serve 150g Swiss brown mush­rooms,

cut into 1cm-thick slices 2 rose­mary sprigs, leaves picked,

plus ex­tra to serve

DOUGH

1 tsp caster sugar 10g dried yeast 31/ 3 cups (500g) plain flour 1 tbs ex­tra vir­gin olive oil

For the dough, com­bine 2 cups (500ml) warm wa­ter, sugar and yeast in the bowl of a stand mixer, cover and stand in a warm place for 10 min­utes or un­til frothy. Add flour, oil and 1/2 tsp salt flakes and, us­ing the dough hook at­tach­ment, knead for 10 min­utes or un­til shiny and elas­tic (the dough will be wet). Cover­the bowl with a clean tea towel and rest in a warm place for 1 hour or un­til dou­bled in size.

Mean­while, cook the mush­room. Heat oil in a large fry­pan over high heat. Add mush­room and cook, stir­ring oc­ca­sion­ally, for 1 minute to just cook through. Stir through rose­mary and set aside.

Pre­heat oven to 200°C and grease a 24cm x 30cm bak­ing tray. Press dough evenly into pre­pared tray. Top with mush­room mix­ture, push­ing down into the dough. Sea­son with salt flakes and driz­zle with ex­tra 2 tsp oil, then stand in a warm place for 10 min­utes to prove slightly.

Bake for 30 min­utes or un­til the dough is golden brown. Serve sliced, with ex­tra oil and rose­mary leaves.

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