Mushroom & Leek Focaccia Recipe
Three kinds of roasted mushrooms, leeks, fresh oregano, topped with parmigiano reggiano, and olive oil. Daily made.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare Mushrooms and Leeks
While the dough is rising, preheat your oven to 400°F (200°C). Clean and slice the mixed mushrooms. Slice the leeks and rinse them thoroughly to remove any grit.
- 6
Roast Toppings
On a baking sheet, toss the prepared mushrooms and leeks with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until golden and tender.
Assembly and Baking
- 7
Shape Dough
Once the dough has risen, punch it down and turn it out onto a baking sheet lined with parchment paper. Press it out to fit the sheet.
- 8
Add Toppings
Distribute the roasted mushrooms and leeks evenly over the dough. Sprinkle with fresh oregano leaves and grated Parmigiano Reggiano cheese.
- 9
Second Rise
Cover the assembled focaccia with a damp cloth and let it rise for another 30 minutes.
- 10
Bake
Preheat the oven to 425°F (220°C). Drizzle the focaccia with olive oil and bake for 20-25 minutes until golden brown.
- 11
Cool and Serve
Remove from the oven, let it cool slightly, and slice into squares. Serve warm or at room temperature.
