Chanterelle Focaccia

Written by Madara
on

I absolutely love mushrooms and bread so this was inevitable! :D I think it turned out delicious but don't take my word for it. Even Toms who usually only likes mushrooms if they are cut into very tiny pieces (weird, I know) loved it.

Ingredients

For the dough

For the pan fried mushrooms

For the garlic oil

Instructions

  1. Place flour and salt in large bowl and mix. Then add dried yeast and mix again.
  2. Slowly add water and mix with a fork until dough starts to come together.
  3. Now knead the dough for 5-10 minutes until you have a smooth dough and it doesn't stick to your hands.
  4. Leave the dough in a bowl covered with a damp kitchen towel to rise in warm place for 1 hour or until double in size.
  5. Cut chanterelles in medium size pieces.
  6. Chop the garlic finely.
  7. Place mushrooms in the pan and cook for 5 minutes.
  8. Add garlic, dried thyme, salt and pepper and cook for another 5 minutes. If any liquid comes out from the mushrooms just cook them until it's gone.
  9. For the garlic oil - crush the garlic through a garlic press. Place in a small bowl add oil, salt and mix together.
  10. Take out the dough from the bowl, spread it on greased baking tray with olive oil (mine was 23cm x 33cm).
  11. Press down the dough with your fingers to create a lot of small dips.
  12. Cover focaccia with the chanterelles and press them into the dough a bit.
  13. Spread the garlic oil all over the top with a pastry brush.
  14. Cover focaccia with a towel and leave it for 30 min for the final rise.
  15. Meanwhile, preheat your oven to 200° C.
  16. Bake for 25-30 minutes.

Notes

* I used Lacker's Bio Hefe dried yeast. On the packaging, it says that it has to be mixed in with flour not dissolved in water. If you use regular yeast I suggest you use it as described on the packaging or add it to the warm water with ¼ tsp sugar and wait for it to bloom.