Grilled Flatbread with Wild Mushrooms

Ingredients

• 1 teaspoon granulated sugar
• One packet (2 1/2-teaspoons) instant yeast
• 4 cups plus 3 tablespoons (18 1/2 ounces) all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons olive oil, plus more for oiling the bowl
• 4 tablespoons (2 ounces) unsalted butter
• 1 pound (about 4 cups) baby portobello, cremini or baby bella mushrooms, sliced
• 1 pound oyster or white button mushrooms, coarsely chopped (about 4 cups)
• 6 sprigs fresh thyme
• 1 dried bay leaf, broken in half
• Kosher salt
• All-purpose flour, for dusting
• Olive oil, for brushing
• 1 cup (4 ounces) shredded truffled Pecorino, preferably Boschetto
• 1/2 cup (about 2 ounces) freshly grated Parmigiano-Reggiano
• Chopped fresh chives, for garnish

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