Wild Mushroom & Sage Olive Oil Flat Bread
September 22, 2017
Flat Bread Dough 2 1/2 cups of all-purpose, unbleached flour
1 cup warm water
2 tablespoons Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
Mushroom Topping 1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms
sea salt & fresh ground black pepper to taste
For flat bread, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes, adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide into two balls and set aside covered to rise until doubled (about 1 hour)
In the meantime, make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and lightly caramelized. Add salt and pepper if desired, and set aside to cool while the dough rises.
Preheat the oven to 450 F.
To assemble, roll each dough ball into a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread into the preheated oven and bake for approx 15 minutes, until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that flat bread cooks evenly.
Serves 4-6
