Mushroom Focaccia

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Mushroom Focaccia

Prep Time6 hours
Cook Time20 minutes
Total time6 hours 20 minutes
Author: Yuko Asano@Kuracooking
Cost: 400 yen

Equipment

  • oven

Ingredients

  • 180 g strong flour
  • 2 g dry yeast
  • 2 g salt
  • 150 ml water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 pack shimeji mushrooms
  • 2 fresh shiitake mushrooms
  • 1 tbsp butter
  • 1 tsp soy sauce
  • 10 olives
  • 2 tbsp cheese powder
  • A lot love

Instructions

  • Mix flour, dry yeast, salt and water well and let it ferment overnight at low temperature in the refrigerator (at least 6 hours).
  • Place 1 on a sheet of cooking paper, pour olive oil and roll out to an appropriate size.
  • Cut fresh shiitake mushrooms into small pieces and saute in a pan with olive oil with shimeji mushrooms. Then, season with butter and soy sauce.
  • Cut olives into thin slices.
  • Sprinkle rock salt on top of 2, place 3 and 4 on top, sprinkle with cheese powder, and bake at 200 degrees for 10 minutes.

Notes

＊This focaccia is filled with the aroma of autumn. Olives are very good accent.
©2024Yuko Asano

Category: recipe(all) / Bread　Tag: /

Author: Yuko Asano / Kuracooking
Yuko Asano / Kuracooking
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.