Easy peasy! This delectably fragrant and squishily tender flatbread is a crowd pleaser. Makes a wonderful starter or a great side for a salad.
2 c warm water
1 package quick-rising dry yeast
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
520 g (4 1/2 c) bread flour
7 tbsp olive oil, divided into two lots of 3 tbsp and one of 1 tbsp
1 lb (454 g or 16 oz) cremini mushrooms, sliced
1 tsp minced garlic
kosher salt and freshly ground black pepper
8 oz smoked mozzarella, shredded
In a large bowl, combine the warm water and yeast. Stir in 3 tbsp olive oil, the thyme and rosemary, 2 tsp each of kosher salt and freshly ground black pepper. Add 2 c of flour, stirring until well combined. Add the remaining flour 1/2 c at a time, stirring well with each addition. You will now have a soft and sticky dough.
Spray a separate large bowl with baking spray. Scrape the dough into it, cover with plastic wrap and let rise in a warm (85°F) place until doubled in size (this takes about an hour).
While the dough is rising, prepare the mushrooms. Warm 3 tbsp olive oil in a large skillet and add the mushrooms. As they begin to release their liquid, sprinkle generously with kosher salt. Increase the heat to medium-high and sautée the mushrooms until well browned (about 10 minutes). Resist the urge to stir them too frequently or they won’t brown. Add the garlic, sautée for a few more minutes and set aside.
The recipe makes a LOT. I froze half of it and served it at a later date, defrosting and reheating it at the last minute. It was equally delicious as the first lot right out of the oven.