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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

Ingredient

  • 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