Guest Post: Mushroom and Garlic Focaccia
Recipe by Renée Kohlman and Sweetsugarbean.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for eleven years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. My second cookbook: Vegetables: A Love Story, was released in the fall of 2021. The last couple of years have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there is a chapter devoted to Mushrooms! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. Mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
There is a little effort involved with making the focaccia, but most of the time is set aside for the rising of the dough. While that happens, set a large frying pan over medium heat, and slowly cook the button and oyster mushrooms until golden brown. Lovely twiggy herbs like thyme or rosemary, and plenty of garlic add an agreeable aroma to the pan. After you dimple the dough with your fingers (so fun!) spread the mushroom mixture on top, add a drizzle of olive oil and a flicker of flaky salt. Bake until golden brown. The focaccia is thick and chewy, and the garlic mushrooms add a rich and earthy flavour to each slice. The focaccia is best when still warm, of course, and I quite like dipping a slice in a shallow bowl of good olive oil and balsamic vinegar. Classic, but so good.
Mushroom and Garlic Focaccia
Prep time: 30 minutes (plus dough preparation time)
Cook time: 30 minutes
- 1 1/2 cups warm water (about 110F)
- 2 tsp granulated sugar
- 1 package dry-active yeast (2 1/2 tsp)
- 4 cups all-purpose flour
- 1/4 cup extra virgin olive oil, plus more for bowl
- 1 1/2 tsp salt
- 3 Tbsp butter
- 1 lb white or brown button mushrooms, quartered
- 100 g oyster mushrooms, torn into pieces
- 2 tsp chopped fresh thyme leaves or 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp low-sodium soy sauce
- 2 garlic cloves, minced
- To finish the focaccia:
- 4 Tbsp olive oil
- 1 tsp flaky sea salt
- To make the dough: Add the warm water and sugar to the bowl of a stand mixer fitted with the dough hook. Stir in the yeast. Let it stand for 5-10 minutes until frothy. If the yeast doesn’t froth up, start over, being sure to check that your yeast hasn’t
- On low speed, gradually add the flour, olive oil, and salt. Increase the speed to medium-low and continue mixing the dough for 5-6 minutes. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add an additional 1/4 cup of flour while it’s The dough should be smooth and elastic.
- Remove the dough from the bowl and shape into a Place the dough into a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour or longer.
- Grease a 12×17-inch rimmed baking sheet with 1 Tbsp of the olive Punch the dough down and transfer it to the baking sheet. Using your hands, push the dough out into an even layer, stretching it all the way to the rim. If the dough is too elastic, let it rest for 5-10 minutes before continuing to stretch it out. Cover the dough loosely with a clean kitchen towel and let it rise for another 45-50 minutes.
- Preheat the oven to 400ºF.
- To make the topping: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and stir so they’re covered with the Sauté for 5-7 minutes, stirring once or twice. Once they’ve lost their moisture, add the salt, pepper, and thyme leaves. Cook for another couple of minutes until the mushrooms are golden brown. Stir in the soy sauce and garlic. Sauté for 2-3 minutes until the garlic is fragrant and lightly browned. Remove the pan from the heat.
- Use your fingertips to poke holes all over the surface of the dough. Scatter the mushroom topping over the dough, drizzle with remaining 3 Tbsp of olive oil and sprinkle with the Bake for 25-30 minutes until the bread is golden. Remove from the oven and cool for 15 minutes before slicing. Serve warm or at room temperature. Leftovers can be stored in an airtight container for up to 2 days. The bread can also be frozen in an airtight container for up to 1 month. Makes 20-24 pieces.
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