Smoked Maitake Mushroom Focaccia Recipe
whipped ricotta, roasted beets, pickled spring onion, dill, turmeric oil
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Ingredients
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Focaccia and Toppings
Method
Preparation and Cooking
- 1
Prepare the Focaccia Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Stir in the olive oil, salt, and flour until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 3
Prepare the Mushrooms
While the dough is rising, clean the maitake mushrooms and smoke them using a stovetop smoker or a grill for about 15 minutes until tender and flavorful.
- 4
Shape the Focaccia
Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch it out to fit the sheet, creating dimples with your fingers.
- 5
Bake the Focaccia
Preheat the oven to 220°C (425°F). Bake the focaccia for 20-25 minutes or until golden brown.
- 6
Prepare the Whipped Ricotta
In a bowl, whip the ricotta cheese until smooth and creamy. Season with salt to taste.
- 7
