The flatbread with mushrooms and speck is a type of quick, yeast-free focaccia that is very thin and crispy, simply topped with sautéed mushrooms (you can cook them yourself or use well-drained ones in oil), speck cut into strips, and dry mozzarella for pizza. Perfect for a snack with friends (try it with a non-alcoholic spritz), you mix it, roll it out, top it, and bake it in just a few minutes. The flatbread with mushrooms and speck will win you over from the first bite.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 3.5 oz speck, cut into strips
- 7 oz sautéed mushrooms
- 3.5 oz pizza mozzarella
- to taste semolina flour
Tools
- 1 Bowl
- 1 Kitchen Aid Artisan Mixer
- 1 Rolling Pin
- 1 Cutting Board
- 1 Kitchen Knife
- 2 Reusable Parchment Paper Sheets
Steps
In the bowl of a stand mixer, or by hand, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until you get a smooth and homogeneous dough ball. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
Cut the mozzarella into thin strips. Divide the dough ball into two equal parts. Sprinkle the work surface with semolina flour and roll each dough ball into a thin sheet using the rolling pin. Transfer the sheet onto a baking tray lined with parchment paper and top with sautéed mushrooms, speck strips, and pizza mozzarella. Bake in a preheated oven at 410°F for 12 minutes.
