This airy, homemade focaccia is filled with crispy Lion's Mane mushrooms, rosemary, and garlic. It is a perfect recipe for autumn that can be served as a snack, side dish for soups, or as part of a delicious round of tapas.
Procedure:
Prepare the dough: Mix flour, dry yeast, sugar and 1 teaspoon salt in a large bowl. Add water and 30 ml of olive oil and knead the dough until soft and elastic (about 10 minutes). Cover the dough with a damp cloth and leave to rise for 1 hour or until doubled in size.
Prepare the Lion's Mane mushrooms: Tear the Lion's Mane mushrooms into small pieces and fry them in a pan with a little olive oil until golden and crispy. Add garlic and fry for another 1 minute. Set them aside.
Collect the focaccia: Once the dough has risen, gently press it out onto a baking sheet lined with baking paper until it is about 1.5 cm thick. Make small depressions in the dough with your fingers. Spread the fried Lion's Mane mushrooms, garlic and rosemary over the dough.
Baking: Drizzle the last 20ml of olive oil over the focaccia, sprinkle with flake salt, and bake in a preheated oven at 220°C for 25-30 minutes, or until golden and crisp at the edges.
Serving: Allow the focaccia to cool slightly on a wire rack before cutting into pieces. It's best served lukewarm with a little extra olive oil to dip in.
Category:
Baked goods
Total time:
2 hours and 15 minutes
Nutrition:
300-400 kcal
Persons:
6-8
Ingredients
200 g Lion's Mane mushrooms (ripped into small pieces)
