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Savory Squid Ink Flatbread with Mushrooms

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Ingredients

Scale

For the Flatbread:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup warm water
  • 2 tablespoons squid ink (available at specialty stores)
  • 1 teaspoon baking powder

For the Topping:

  • 2 tablespoons olive oil
  • 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese (or vegan alternative)
  • Fresh parsley for garnish (optional)

Instructions

  • Make the Flatbread Dough:
    • In a mixing bowl, combine the flour, salt, and baking powder. In a separate bowl, mix the warm water, olive oil, and squid ink until well combined.
    • Gradually add the wet mixture to the dry ingredients, mixing until a dough forms. Knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
  • Prepare the Mushroom Topping:
    • In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and begin to brown.
    • Add the minced garlic, thyme, salt, and pepper. Cook for an additional 2-3 minutes until fragrant. Remove from heat and set aside.
  • Roll Out the Flatbread:
    • Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
    • Divide the dough into 2-4 pieces, depending on your desired size. Roll each piece out on a floured surface to about 1/4-inch thickness.
  • Assemble and Bake:
    • If using a baking sheet, line it with parchment paper. Place the rolled-out flatbreads on the prepared sheet (or on the heated pizza stone).
    • Top each flatbread with the mushroom mixture and sprinkle with grated Parmesan cheese.
    • Bake for 10-12 minutes or until the edges are golden and crispy.
  • Serve:
    • Remove from the oven and let cool slightly. Garnish with fresh parsley if desired. Slice and serve warm.

Nutrition

Find it online: https://succulentrecipes.com/savory-squid-ink-flatbread-with-mushrooms/