Caramelized Onion and Mushroom Flatbread

Caramelized Onion and Mushroom Flatbread

This seasoned flatbread is fully loaded with mouth-watering herb and garlic infused olive oil, caramelized onions and sliced sautéed cimini mushrooms followed by grated mozzarella cheese and crumbled feta. A mouth-watering side-dish that nicely accompanies many meals.

Caramelized Onion and Mushroom Flatbread

~Dough Ingredients~
3/4 cup warm water (about 110 degrees F)
1 Tbsp liquid honey
2 1/4 tsp dry active instant yeast (1 packet)
2 Tbsp extra-virgin olive oil
2 cups unbleached all-purpose flour (can sub 1/2 cup with whole wheat or spelt flour)
1 tsp sea salt
1/4 tsp garlic powder
1/8 tsp onion powder
1/2 tsp dried basil, crumbled
1/4 tsp dried oregano
~Topping Ingredients~
3 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 tsp dried basil, crumbled
1/2 tsp dried oregano
1/2 tsp rosemary leaves
1/5 tsp sea salt, black pepper to taste
20 to 24 crimini mushrooms, cleaned and sliced
2 sweet onions, thinly sliced
1/4 feta cheese, crumbled
1/4 cup mozzarella cheese, grated

Ensure the yeast is active. To ensure the yeast is working and active, warm 1 1/2 cups of water to 110 degrees Fahrenheit with help using a meat or candy thermometer.
Stir in 1 tablespoon of honey to give the yeast something to eat, and then stir in the yeast. Gently stir, cover and allow the ingredients to proof for 10 minutes; a foamy top should form up to an equal amount of the liquid. If no or very little foam appears than the yeast is not active. Now that the yeast has been proofed, stir in the olive oil.

Combine dry ingredients. In a large bowl combine the flour, sea salt, and seasonings together which include the garlic powder, basil, oregano and onion powder.

Add the yeast and knead the dough. Slowly add the active yeast and water mixture to the flour mixture, and knead for about 5 minutes. The dough will be slightly sticky.

Let the dough rise. Form the dough into a ball and lightly apply some olive oil to the outside of it. Put the dough in a bowl and cover with a lid which can be a little lose. Empty the oven and then turn the oven on low to bake for just 1 minute only to warm it up then turn the oven off. Turn on the oven light to keep the oven mildly warm. Place the bowl with the dough in the warmed oven, and allow it to rise for about 1 hour, or until it has doubled in size.

Roll out risen dough. Once the dough has risen, punch it down to release the air bubbles. Roll out the dough on a lightly floured surface evenly into an oval or rectangular shape about 1/2 inch thick; or to however thick or thin you prefer your flatbread.

Let the dough rise again. Grease a baking sheet with coconut oil and then transfer over the dough. Rub 1 tablespoon of olive oil over the surface of the dough to keep it from drying out. Cover the dough with a large lid and then allow the dough again to rise for about 30 minutes in a warm oven. The oven light should provide enough warmth. After the dough has risen, cover the top of the dough with fingertip depressions to create a dimpled texture. Keep the dough in the oven with the oven light on until ready to dress with toppings.

Prepare toppings for bread. In a small bowl pour 3 tablespoons of olive oil. Mince the garlic cloves and add to the bowl of olive oil. Add the basil, oregano, rosemary, sea salt and black pepper to the olive oil and combine then set aside. Thinly slice the onions, and then set aside in their own bowl. Clean and slice the mushrooms and also set aside in a bowl. Crumble the feta cheese and grate the mozzarella cheese and then set aside in a bowl.

Caramelize onions. In a large skillet or frying pan on low-medium heat, melt 1 tablespoon of butter along with 1 tablespoon of olive oil. Add the sliced onion to the pan and stir gently to coat with the butter and oil. Reduce the heat to the low (2.5 to 3 on the electric stove) and slowly cook the onions for 25 to 35 minutes, stirring every 4 to 5 minutes to prevent burning. Cook the onions together, evenly distributed, with a few steam holes to release moisture.

When the onions have turned a rich golden colour and are beginning to become sticky in the pan, the onions are ready. Add a tablespoon of purified water to the pan to deglaze the onions. Cook off the water and then scrape out the onions and set aside in a bowl.

Sauté the mushrooms.  In a large skillet, heat 2 tablespoon of avocado oil or coconut oil over medium heat. Add mushrooms and a pinch of sea salt and stir to evenly coat. Cook the mushrooms for 8 to 10 minutes, stirring frequently until they have released their moisture and start to turn golden brown. Remove mushrooms from heat and set aside.

Dress the dough with toppings. With a basting brush, rub the olive oil mixture across the top of the risen dimpled dough. Next evenly spread out the caramelized onions and the sautéed mushrooms. Sprinkle the grated mozzarella followed by the crumbled feta evenly over the dough.

Bake the dough. Bake the dough at 400 degrees F. for about 16 to 18 minutes or until golden brown. Remove from oven and allow to cool on a rack. Cut bread into pieces and serve. Enjoy.

Recipe shared by: J. Marshall

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