Mushroom Sage Focaccia

Recipe Courtesy of the Mushroom Council and Stetted

 

Ingredients

1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon yeast
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
½ cup water
1 cup sliced shiitake mushrooms
1 tablespoon diced shallot
1 tablespoon fresh chopped sage

Directions

Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

 

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