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How to make Mushroom and onion flatbread

Yield = 4
Prep time: 1:15
Cook time: 0:20
Total time: 1:35

Ingredients

  • 1 1/2 cups (310g) baker's flour (00 flour - see note)
  • 2 teaspoons (7g/1 sachet) dry yeast
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 150ml lukewarm water
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 cup (250ml) red wine
  • 1 red onion, halved, cut into thin wedges
  • 15 slices (65g) sopressa salami (see note)
  • 250g cup mushrooms, cut into 1cm-thick slices
  • 100g fontina cheese, cut into 1.5cm cubes
  • 1/4 cup oregano leaves
  • 1 cup (25g) wild rocket, to serve

Method

  • Step 1 Preheat oven to 220°C. Combine flour, yeast, sugar and salt in a medium bowl. Combine water and 2 tablespoons of the oil in a jug. Add to flour mixture and stir to combine. Turn dough out on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. Place dough in a clean, lightly greased bowl, cover with a damp tea towel and set aside to rest in a warm draught-free place for 40 minutes or until doubled in size.
  • Step 2 Meanwhile, place wine in a small saucepan over medium heat and bring to the boil. Add onion and cook for 5 minutes or until onion softens. Remove from heat and set aside to cool. Drain and discard wine.
  • Step 3 Turn dough out on to a lightly floured work surface and knead for 1 minute or until knocked back. Use a rolling pin to roll dough to form a 4mm-thick uneven rectangular shape. Transfer flatbread to an oven tray lined with baking paper.
  • Step 4 Arrange sopressa and mushrooms evenly on dough, then scatter onion, cheese and oregano. Drizzle remaining oil. Bake in preheated oven for 15 minutes or until golden. Scatter with rocket. Serve.