Wood-fired Flatbread with Wild Mushroom Butter & Black Truffle

Recipe:
Start by making the dough. Pour the lukewarm water into a large mixing bowl, add the yeast and stir to dissolve. In a separate bowl add the salt to the flour and mix well. Pour the flour-and-salt mixture into the bowl with the water and yeast and mix with your hands to roughly combine. Place a damp cloth over the bowl and leave it to sit for ten minutes.

Empty the dough out onto a lightly floured work surface and knead until fully combined. Continue to knead the dough for 10 minutes until smooth and elastic. Brush a large Tupperware box with a little oil and set the dough into it. Brush the surface of the dough with a little oil, close the lid and transfer to the fridge for 24–72 hours. This resting period helps to develop the flavour of the dough and how long you choose to wait is dependant on your preference.

When you’re ready to enjoy the dish, add the dried porcini mushrooms to a bowl and pour over 125ml of boiling water. Cover and leave the mushrooms to rehydrate for about 20 minutes. Once rehydrated remove them with a slotted spoon and reserve any leftover liquid.

Place a heavy-bottomed pan over a medium heat and add the rapeseed oil. Cook the shallots and garlic until soft and translucent – around 10 minutes. Add the mushrooms and cook for another 10 minutes before turning up the heat and adding the leftover liquid. Continue to cook until the liquid has reduced almost completely. Take the pan off the heat and allow the mixture to cool to room temperature.

Add the cooled mixture along with the butter and porcini powder to a food processor. Blitz until nicely whipped and smooth, adding truffle oil to taste, a few drops at a time. Season with black pepper and a couple of teaspoons of flaky sea salt.

Take the dough out of the fridge, knock it back, then cut into four equal-sized pieces – around 200g each – and shape into dough balls. Place them onto a lightly oiled tray, cover and leave to rise at room temperature for 1–2 hours until doubled in size.

Light your pizza oven and bring it up to temperature, ideally around 450-500°C.

Remove a dough ball from the tray and place on a worktop lightly dusted with flour. Sprinkle a little flour onto the top of the dough ball then press your fingers down, starting in the centre and working outwards to stretch the base, leaving the edges full of air. Stretch out the dough further by lifting and moving it over the backs of your fists.

Place the flatbread on a floured pizza peel and spread a heaped tablespoon of the whipped mushroom butter evenly across it, leaving the crusts clear. Cook in the oven for around 90 seconds, turning a couple times as the crust starts to char. Garnish with chopped parsley and a generous amount of shaved black truffle.