Makes: 4 servings
Time: About 45 minutes
Baked in a very hot oven with copious amounts of olive oil, this mushroom and onion flatbread becomes wonderfully crisp. Serve it on its own as an appetizer (the smell will hook your dinner party guests as soon as they walk in the door), or as an accompaniment for soup or stew. I sometimes grate Parmesan over the top of the bread while it’s still warm. For a nuttier flavor and heartier texture, use half whole wheat flour.
1. Heat the oven to 450°F. Put 2 tablespoons of the oil in a large ovenproof skillet over medium heat. When hot, add the mushrooms and onion and sprinkle with salt and pepper. Cook, stirring occasionally until soft, 5 to 10 minutes.
2. Meanwhile, put the flour in a medium bowl; sprinkle with salt and pepper, then slowly add 1½ cups warm water, whisking to eliminate lumps. The batter should be the consistency of thin pancake batter. Stir in the rosemary.
3. When the vegetables are soft, add them to the batter. Put the remaining 4 tablespoons oil in the same skillet and let it heat up. Pour in the batter and swirl it around to make sure the vegetables are spread out evenly. Transfer the skillet to the oven and bake for about 30 minutes, until the flatbread is browned and crisped around the edges (it will release easily from the pan and a toothpick inserted into the middle will come out clean).
4. Let the bread cool for a minute or 2, then cut it into wedges and serve.
MEATY BAKED FLATBREAD Omit the mushrooms. Before adding the onion to the skillet, cook 4 ounces ground lamb or crumbled Italian sausage until lightly browned.
BAKED FLATBREAD WITH HEARTY GREENS Omit the mushrooms and rosemary. Stir up to 1 cup chopped cooked and drained greens, such as kale, collards, broccoli rabe, or spinach, into the batter at the end of Step 2.
CHICKPEA VEGETABLE FLATBREAD A cousin of the Provençal flatbread called Socca: Substitute chickpea flour for all-purpose flour.