Mushroom and Parmesan Sourdough Focaccia


Freshly baked bread is the only centerpiece you need at the dinner table. The aroma seeks every corner of the house and calls people to the meal excitingly. 

This recipe is simple and foolproof. I've made it several times and it works every time, even when I make a mistake! (bread can be pretty forgiving)

This recipe uses starter so you don't need any store-bought yeast. It's a small-batch recipe! It has cheese! It rests overnight! It's a no-knead dough! It's waiting for you! It's a really low-maintenance dinner companion, really.


Let's talk fungus.

You can use any small mushroom you like. I like to use Shimeji mushrooms. They have a nice bite to them and a wonderful nutty flavor.

Measurements.

I don't believe in measuring toppings. In this recipe I do not tell you exactly how much parmesan cheese or mushrooms to apply onto your focaccia—only you harness the path to deliciousness.



RECIPE:


Ingredients:
  • 240g room temperature water
  • 65g ripe sourdough starter
  • 100g whole-wheat flour
  • 200g all-purpose flour
  • 8g salt

Toppings:
  • crumbled parmesan cheese
  • Shemiji mushrooms
  • olive oil (the best you've got!)
  • 1 clove of minced garlic
  • sea salt 



Instructions:
  • The night before:
  • First thing's first, make sure that you have an active and bubbly starter ready to go before continuing with this recipe.
  • In a medium-sized bowl pour in the water, starter, and salt. Stir lightly, just until the salt dissolves.
  • Add both flours into the bowl and mix with a wooden spoon until you get a shaggy dough. You want to ensure that all the flour is absorbed into the dough. Cover it with a clean kitchen towel. Let it rest for 1 hour.
  • Once your dough has completed its first hour of rest, it's ready for the first fold.
  • to do this technique first start by dipping your hands into a bowl of clean water. (The water will prevent the dough from sticking to your fingers.)
  • Using one hand, lightly pull and stretch a portion of the dough up and fold it into the middle, pressing down gently. Make sure to grab the dough from the very bottom of the bowl. You do not want the dough to tear. Tearing could ruin the gluten structure of the dough.
  • Turn the bowl and continue gathering the dough up and into the middle, pressing down lightly. Work your entire way around the bowl.
  • Cover and allow to rest for another hour. Repeat the folding process three more times. All together you will complete 4 sets of folds— one each hour. Once you have completed your sets of folds transfer the dough into a large bowl or container greased with olive oil.
  • Now the dough will rest overnight at room temperature. Cover with a damp kitchen towel. Tip: Have a busy schedule? You can place the dough into the fridge to proof for up to 24 hours.
  • The following day:
  • In the morning the dough will have grown more than double in size. (Depending on the temperature your dough might have expanded less.) Grease a 9X9 square pan with olive oil and transfer the dough into the greased pan. Lightly stretch the dough pulling it into the corners of the pan. Cover the dough and allow to rest for 2-4 hours or until the dough doubles and fits the pan snuggly.
  • 30 mins before baking, begin preheating your oven to 475F. Once the oven is ready pour a few tablespoons of olive oil into a small bowl and add to it the minced garlic. Brush the top of the focaccia with this mixture and lightly sprinkle with sea salt. Then take your hands and dimple the focaccia.  Push your fingers into the dough as if you were playing the piano! Have fun with this! Kids especially love this portion of the baking process. Tip: Dip your fingers into some olive oil to prevent the dough from sticking to your fingers.
  • Once you are happy with your dimpling top with mushrooms and parmesan cheese. Place it into the oven for 25-30 mins. If the focaccia starts to brown too much on top, tent a piece of foil to prevent the top from over-browning. Your focaccia is done when the bottom is golden and crispy.
  • Once baked pull your focaccia out of the pan and onto a cooling rack. This is important to do as soon as possible so the bottom of the focaccia doesn't become soggy. 
  • Allow to cool for 20 minutes before digging in. If you can wait it's best to let the focaccia cool completely, but either way is fine!
Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen

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