John Myers
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Focaccia with King Oyster Mushrooms
The perfect focaccia with king oyster mushrooms recipe with a picture and simple step-by-step instructions.
dough
- 20 g Dried porcini mushrooms
- 500 g Sifted flour
- 42 g Yeast
- 100 ml Extra virgin olive oil
- Salt
Covering
- 180 g Fresh shallots
- 300 g King oyster mushrooms
- Fleur de Sel sea salt
- Black pepper from the mill
Thyme oil
- 15 g Freshly chopped thyme
- 100 ml Lemon olive oil
- Salt from the mill
- Black pepper from the mill
dough
- Pour hot water over the stone mushrooms for 30 minutes. Squeeze out well and chop finely. Put the flour in a bowl, make a well in the middle, crumble in the yeast and dissolve it with 200 ml of lukewarm water. If you want, you can also use the soaking water. Mix from the edge with a fork, add the olive oil, salt and porcini mushrooms. Knead to form a smooth dough. (Machine or by hand) Cover and let rise in a warm place for 3 hours. Knead again and cut into four parts. Roll out each part into a 5 mm thick oval.
Covering
- Peel the shallots, cut in half and cut into long strips. Clean the mushrooms and cut into 3 mm slices. Season with pepper and fleur de sel.
Thyme oil
- Puree the olive oil, lemon, thyme, salt and pepper with a magic wand.
completion
- Preheat the oven to 280 degrees top / bottom heat. Prick the dough oval several times with a fork and brush on some thyme oil. Place two flat cakes on a baking sheet and cover evenly with the shallots and mushrooms. Bake in the oven for about 10 to 15 minutes. Drizzle with the remaining thyme oil. Process the rest of the dough in the same way
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