Mushroom-Stuffed Focaccia
recipe

A soft, freshly baked focaccia filled with delicious mushrooms and herbs, perfect for a weekend treat.
Preparation Time: 1.5 hours
Serving Size: 4-6 servings

Ingredients:

- 500 g all-purpose flour
- 300 ml warm water
- 200 ml olive oil
- 2 tsp salt
- 1 tsp sugar
- 1 packet (7 g) dry yeast
- 200 g fresh mushrooms, chopped
- 100 g chanterelle mushrooms, chopped
- 2-3 garlic cloves, crushed
- Fresh rosemary
- Black pepper to taste

Instructions:

1. Dissolve the dry yeast and sugar in warm water and let it sit for about 10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture and 50 ml of olive oil. Knead the dough for about 10 minutes until it is soft and elastic.
3. Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Heat a pan and add the remaining olive oil. Add the crushed garlic, chopped mushrooms, and chanterelles. Sauté for a few minutes until the mushrooms are tender. Season with black pepper and rosemary.
5. Once the dough has risen, pour it into a greased baking dish and stretch it out evenly. Use your fingers to make dimples in the surface of the dough.
6. Spread the mushroom mixture over the dough and sprinkle additional fresh rosemary on top.
7. Allow the focaccia to rise for another 30 minutes.
8. Bake in a preheated oven at 220 °C (428 °F) for about 20-25 minutes, or until the focaccia is golden brown.
9. Let it cool slightly before serving.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g

Reviews: 3.6 (1653 reviews) ★★★★★ share