Rustic flatbread with mushrooms, sopresada sausange and arugula

This is a basic recipe for flatbread or pizza by Bobby Flay: (rest assured he got it from one of his italian chef friends that does incredible flatbreads). A tip that is not mentioned is that before baking you should kneed lightly with several teaspoons of extra virgin olive oil "right into the dough" and remember to always flour your hands and the board surface that you are working with. You may want to bake the flatbread first before adding toppings and return to oven briefly or with cool toppings such as arugula salad, bake first and then top. YUMM! I would serve with your favorite wine or wines that pair with topping ingredients, perhaps a delicous microbrew.

1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.