Skillet Semolina Flatbreads with Rosemary Mushrooms

Steps

1. Make the dough: in a large bowl whisk the bread flour, semolina, instant yeast and 7 g of the salt (nearly all of it; the last 1 g goes on the mushrooms). Add the water and 10 g of the olive oil (one quarter) and stir into a shaggy dough. This is about 68% hydration and 2% salt.
2. Knead on a lightly floured counter for 8 minutes until smooth and elastic. Cover in the bowl and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
3. While the dough rises, make the sauce: in a 12-inch cast-iron skillet warm 15 g of the olive oil over medium heat, add half of the garlic, the rosemary and the red pepper flakes and cook 30 seconds until fragrant. Add the canned tomatoes and simmer 12 to 15 minutes, mashing, until thick. Scrape into a bowl and wipe the skillet.
4. Cook the mushrooms: heat the last 15 g of the olive oil in the skillet over medium-high heat. Add the mushrooms and cook 8 minutes until golden and dry, then stir in the remaining half of the garlic, the thyme, the remaining 1 g of salt and the black pepper and cook 1 minute. Transfer to a plate and wipe the skillet.
5. Divide the risen dough in half, shape into balls, cover and rest 15 minutes, then press and stretch each into a round about 11 inches across.
6. Heat the dry skillet over medium heat for 3 minutes. Lay in one round and cook 3 to 4 minutes until big bubbles form and the bottom is browned in spots, then flip.
7. Quickly spread half the sauce over the browned side, scatter on half the mushrooms, dot with half the ricotta and sprinkle with half the feta. Cover, turn the heat to medium-low and cook 5 to 6 minutes, until the bottom is crisp and the crust reaches about 200°F (93°C) in the center.
8. Slide onto a rack and repeat with the second round, using the remaining sauce, mushrooms, ricotta and feta.
9. Let each flatbread cool on the rack for 3 minutes, scatter half the basil over each, and cut each into 6 slices.