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 and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and olive oil. Mix until a rough 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 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
Preheat the oven to 425°F (220°C). Clean and slice the mixed mushrooms. Spread them on a baking sheet, drizzle with olive oil, and season with salt. Roast in the oven for 20 minutes until golden brown.
- 6
Prepare Leeks
While mushrooms are roasting, clean the leeks by slicing them lengthwise and rinsing under cold water. Chop into thin half-moons. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the leeks for about 5-7 minutes until softened.
Assembly and Baking
- 7
Shape Dough
Once the dough has risen, punch it down and transfer it to a greased baking pan (approximately 9x13 inches). Stretch and press the dough into the pan to fit. Let it rest for another 20 minutes.
- 8
- 9
Final Bake
Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let it cool slightly before slicing.
