The flatbread with mushrooms and speck is a kind of quick, yeast-free, very thin, and crispy focaccia simply seasoned with sauteed mushrooms (you can cook them yourself or use well-drained ones in oil), speck cut into strips, and pizza mozzarella (nice and dry). Perfect for an aperitif with friends (try it with non-alcoholic spritz), you knead it, roll it out, season it, and cook it in just a few minutes. The flatbread with mushrooms and speck will win you over at the first bite.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- 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 sauteed mushrooms
- 3.5 oz pizza mozzarella
- q.b. semolina flour
Tools
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 1 Cutting Board
- 1 Knife Kitchen
- 2 Parchment Paper Reusable
Steps
In the bowl of the stand mixer, or you can knead by hand, combine the flour, water, extra virgin olive oil, and salt. Knead for seven minutes until you get a nice, smooth, and homogeneous dough. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
Cut the mozzarella into thin strips. Divide the dough into two equal parts. Sprinkle the work surface with semolina flour and roll out each dough portion into a thin sheet using the rolling pin. Transfer the sheet to a baking sheet lined with parchment paper and top with the sauteed mushrooms, speck strips, and pizza mozzarella. Bake in a preheated oven at 410°F (210°C) for 12 minutes.
