Wild Mushroom Goat Cheese Flatbreads

By Julie Drinkwater

1 3/4 cups bread flour
3 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Kosher salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out into 8" thin rounds. Place on a sheet of parchment paper into a 10-inch round (shape can Sprinkle with sea salt and chopped rosemary. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

Topping:
Olive oil 1/4
2 cups assorted mushrooms, dried porchini (soaked) baby portabella, crimini (all diced)
2 Tbls diced shallots
chopped rosemary (left over from the bread)
4 cloves black garlic diced

Heat oil on medium in pan, saute garlic and shallots for 1 minute.  Add mushrooms, cook 1 more minute.
Spoon mixture over flat breads, add pieces of goat cheese and chopped rosemary.