Wild Mushroom Focaccia
Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil.
Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures
1 kg strong white flour and some extra for dusting
200g treacle
550ml tepid water
3(21g) sachets yeast
30ml rapeseed or extra virgin olive oil
100g pumpkin seeds
30g dry wild mushrooms powdered (use a spice grinder for this)
20g thyme leaves picked
20g salt
50g fresh wild mushrooms
A few young thyme Sprigs
Some more rapeseed or extra virgin olive oil for the top of the focaccia
Some Maldon sea salt
Method:
- In a measuring jug combine the water, treacle, yeast and mix well.
- Pour the mixture in a very large bowl, add the flour, pumpkin seeds and oil.
- With your hands bring all the ingredients together, tip the mixture on a large clean surface which has been dusted with flour.
- Knead the dough for about 4 minutes return to the bowl and proof in a warm area of your kitchen covered with a clean kitchen towel until doubled in size
- Knock back the dough, cover the bowl with Clingfilm and proof in the fridge over night
- The next day the dough should have doubled again.
- Remove the bowl from the fridge and allow to sit at room temperature for 2 hours
- After this time knock back the dough again and add the thyme leaves and the mushroom dust
- Tip out the dough on a large clean surface which has been dusted with flour.
- Knead the dough with the added ingredients for about 5 minutes.
- Brush two small size deep roasting trays with oil and dust with a little flour
- Shape the dough to fit the trays and place in the same
- Place little dents in the dough at equal intervals with your fingers
- Into the dents place the fresh mushrooms and thyme sprigs alternating both
- Proof the dough again in a warm place of your kitchen covered with a clean kitchen towel until doubled in size
- In the meantime preheat a fan assisted oven to 200°C
- Drizzle the dough with some oil and sprinkle with the sea salt
- Bake for 15 to 20 minutes
Turn the loafs out of the tins onto a wire rack and tap for that hollow sound and allow cooling if you are able to resist.
Enjoy with any savoury topping of your liking.
Happy Baking...............
