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Mushroom and onion flatbread
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Impress guests with homemade gourmet flatbread - easy and flavorful!
Ingredients:
  • 310g strong baker's flour
  • 2 tsp (7g/1 sachet) dry yeast
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 150ml lukewarm water
  • 80ml olive oil
  • 250ml red wine
  • 1 red onion, halved, cut into thin wedges
  • 65g salami
  • 250g cup mushrooms, cut into 1cm-thick slices
  • 100g fontina cheese, cut into 1.5cm cubes
  • 62.50 ml oregano leaves
  • 25g rocket leaves
Instructions:
  • Preheat the oven to 220°C. In a medium bowl, mix together flour, yeast, sugar, and salt. In a separate jug, combine water and 2 tablespoons of oil. Pour the liquid mixture into the flour mixture and stir until combined. Transfer the dough onto a lightly floured work surface and knead for 5 minutes until smooth and elastic. Place the dough in a clean, lightly greased bowl, cover with a damp tea towel, and let it rest in a warm, draught-free place for 40 minutes or until doubled in size.
  • While the wine heats up in a small saucepan over medium heat, add the onion and cook for 5 minutes until softened. Once done, remove from heat, let it cool, and then drain and discard the wine.
  • Place dough onto a lightly floured work surface and knead for 1 minute, then roll it out with a rolling pin to create a 4mm-thick rectangular shape. Transfer the flatbread to a baking paper-lined oven tray.
  • Spread out the sopressa and mushrooms evenly on the dough, then sprinkle with onion, cheese, and oregano. Drizzle with the remaining oil. Bake in a preheated oven for 15 minutes or until golden. Top with rocket before serving.

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