Flatbread with Chanterelles and Stracciatella
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
This recipe was shared with us by chef John Smith from the restaurant Bella Cucina.
Ingredients
- Water - 2 qt
- Wheat Flour - 5 lbs
- Manitoba Flour - 3 lbs
- Semolina - to taste
- Dry yeast - 0.9 oz
- Sugar - 2.6 oz
- Salt - 2.6 oz
- Olive Oil - 3 fl oz
- Stracchino cheese - 4.2 oz
- Pickled Chanterelles - 4.2 oz
- Truffle Oil - 0 fl oz
- Truffle - 0.4 oz
- Truffle Cream Cheese - 4.9 oz
Step by Step guide
Step 1
First, prepare the starter. Mix 1 kg of flour, 1 liter of water, and 2 grams of yeast, and let it sit at room temperature for 10–12 hours.
Step 2
Next, make the dough. Place the prepared starter in a mixing bowl, add the remaining water and flour, sugar, and 24 grams of yeast. Mix with a hook attachment on low speed for 10 minutes. Then increase the speed to medium and knead for another 2–3 minutes.
Step 3
Add salt and knead for a few more minutes.
Step 4
Add oil and knead the dough until smooth.
Step 5
Place the dough in a container that is 2–3 times larger than the volume of the dough and let it rest for 45 minutes.
Step 6
After 45 minutes, knead the dough again and let it rest for another 45 minutes. Repeat this process 2 more times.
Step 7
Form the dough into equal balls. Let them rest at room temperature for 30–40 minutes.
Step 8
Roll out the dough by hand in a generous amount of semolina so that the edges remain fluffy.
Step 9
Sprinkle with olive oil.
Step 10
Place the flatbread in a preheated oven at maximum temperature for 3–5 minutes and bake until semi-cooked.
Step 11
Heat a skillet and blanch the chanterelles for a few minutes.
Step 12
Fill the flatbread with truffle cream cheese, top with stracciatella, chanterelles, and drizzle with truffle oil. Return to the oven for 5–7 minutes.
Step 13
Remove from the oven, grate fresh truffle on top, and serve.
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