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Cremini, Blue Cheese and Wild Mushroom & Sage Olive Oil Flat Bread

 
Cremini, Blue Cheese and Wild Mushroom & Sage Olive Oil Flat Bread
Cremini, Blue Cheese and Wild Mushroom & Sage Olive Oil Flat Bread

Flat Bread Dough

  •          2 ½ cups of All Purpose unbleached flour
  •          1 cup warm water
  •          2 T Wild Mushroom & Sage infused olive oil
  •          2 t active dry yeast
  •          1 t salt
  •          1 t granulated sugar

Mushroom topping

  •          1 large shallot, thinly sliced
  •          2 T Wild Mushroom & Sage infused Olive Oil
  •          2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
  •          Sea salt & freshly ground pepper to taste

Directions:

  •          To make the flat bread dough, mix together the olive oil, warm water (105-115 degrees, use a candy thermometer to test), 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. (or use a dough hook on your mixer)
  •          Divide into two even balls and set aside, covered with a piece of cheesecloth or light dish towel in a warm place to rise until doubled, for about 1 hour    Meanwhile, 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 to taste.
  •          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 also gently caramelized.
  •          Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.
  •          Preheat the oven to 450 degrees

To assemble:

·         Roll each flat dough ball into a very thin circle, approximately 8” In diameter.  Place the rolled dough onto a sheet pan or pizza pan, either greased with olive oil,               lined with parchment, or dusted with cornmeal.
·         Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and                            another drizzle of Mushroom-Sage Olive oil, and additional freshly ground pepper (if desired).
·         Slide the flat bread into the preheated oven and bake for approximately 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 each cooks evenly. 

Serves 4-6

Reprinted from Rachel Bradly-Gomez