Mushroom & Onion Flatbread

This is amazing! It doesn't take long to make if you use store bought dough. We can't find it here in Australia so I always have to make my own.

1 1/2 cups flour
2 tsp dry yeast (1 sachet)
1 tsp caster sugar
1 tsp salt
150 ml lukewarm water
1/3 cup extra virgin olive oil
1 cup red wine
1 red onion, halved, cut into wedges
15 slices sorpressa (cured meat from Portugal/Spain, available from delicatessens)
1 cup mushrooms, sliced
100 g fontina cheese, cut into cubes (any kind of cheese will do, we used Gouda)

Preheat oven to 220C (sorry you'll have to convert these to degrees). Combine flour, yeast, sugar and salt in a bowl. Combine water and 2 tbsp of the oil in a jug. Add to flour mixture and stir to combine.Turn dough out on to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place dough in a clean, lightly greased bowl, cover with a damp tea towel and set aside to rest in a warm place for 40 minutes.

Meanwhile, place wine in a small saucepan over medium heat and bring to the boil. Add onions and cook for 5 minutes or until they soften. Remove from heat and seat aside to cool. Drain and discard wine.

Turn dough onto floured surface and knead for 1 minute. Use rolling pin to form a 4mm thick uneven rectangular shape. Transfer flat bread to an oven tray lined with baking paper.

Arrange mushrooms and sorpressa evenly on dough, then scatter onions and cheese. Drizzle remaining oil. Bake for 15 minutes.