SCHIACCIATA ALL’ FUNGI (FLATBREAD WITH MUSHROOM)
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
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.