PIADINA
DOUGH
380 ml warm water
2 tsp dry yeast (7g)
2 TBS olive oil
400 gm plain flour
130 gm semolina
Sea salt
Extra flour
For the dough, combine water, yeast and olive oil in a small bowl and stir until yeast is dissolved. Combine flour, semolina and salt in the bowl of an electric mixer. Add yeast mixture and mix slowly with a dough hook until well combined and sticky. Increase speed to medium and mix for about 5 minutes. Place in a large oiled bowl, cover with plastic wrap and set aside in a warm place for up to 2 hours, until dough doubles in size. Knock dough down and divide into 10 equal portions. Roll each into a ball on a lightly floured surface.
Cover with plastic wrap and refrigerate, if not using immediately.
TOPPING
Swiss brown mushrooms
Taleggio
Rocket
Fry mushrooms in butter, salt, thyme
Flatten the piadina into small pizza size, spoon mushrooms on, cheese and rocket. Fold in half and cook in lightly oiled sandwich press or frying pan for 2-3 minutes on each side.
