Recipes | Roasted Mushroom Focaccia
Roasted Mushroom Focaccia
This recipe comes to us from one of our ambassador partners, Marcella DiLonardo over at “Hey Modest Marce”!
Ingredients
Servings
For the Focaccia:
- 4 Cups All Purpose Flour
- 2 Tsp. Salt
- 1/2 Tsp. Instant Yeast
- 2 Tbsp. Olive Oil (Plus More For Finishing)
- 2 Cups Water
- To Finish Flaky Salt
- To Finish Freshly Grated Parmesan
For the Roasted Mushrooms:
- 3 Cloves Garlic, Sliced
- 3 Shallots, Sliced
- 24 oz. Ontario Mushrooms, Quartered
- 2 Tsp. Fresh Thyme
- 2 Tbsp. Olive Oil
- To Taste Black Pepper
Instructions
Step 1
For the Focaccia: To a large mixing bowl add flour, salt, yeast, olive oil & water. Stir until a shaggy dough is formed.Step 2
Cover & let rise at room temperature for 4 hours, stretching & folding every 30 minutes.Step 3
Cover & refrigerate overnight. Repeat stretch & folds in the morning while letting the dough come to room temperature, about 2 hours.Step 4
Transfer to an oiled 9 by 12 baking dish. Stretch to fit pan & cover until dough is bubbly, about 2 hoursStep 5
Top with an even layer of roasted mushrooms, dimple them into the dough & finish with flaked salt.Step 6
Bake for 20 to 25 minutes, until golden & cooked throughout. Finish with freshly grated parmesan cheese.Step 7
For the Roasted Mushrooms: Preheat the oven to 400(f) degrees. To a baking sheet toss together garlic, shallots, mushrooms, thyme, olive oil & pepper.Step 8
Once well coated, roasted for 25 to 30 minutes. Strain any liquid that is released from the mushrooms & let cool to room temperature.
