Crispy Mushroom Focaccia
Inspired by techniques from NYT Cooking.
A deeply bubbly, cold-risen focaccia covered with crisp roasted mushrooms and finished with lemon zest and chives.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- large roasting tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 255 kcal |
| Protein | 7.4 g |
| Carbohydrate | 33.2 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 10.5 g |
| of which saturates | 1.8 g |
| Fibre | 1.8 g |
| Salt | 1.21 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 500 g strong white bread flour
- 7 g instant (fast-action) dried yeast
- 11 g fine sea salt about 1¾ tsp
- 400 ml water lukewarm, about 38 °C
- 2 tbsp extra-virgin olive oil
Tin
- 3 tbsp extra-virgin olive oil
Mushrooms
- 400 g chestnut (cremini) mushrooms, thickly sliced
- 200 g shiitake mushrooms, stems removed, caps torn
- 3 tbsp extra-virgin olive oil
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
To finish
- 30 g Parmesan-style hard cheese, finely grated
- 1 unwaxed lemon, zest finely grated
- 2 tbsp chives, finely chopped
- 1
Dough. Mix the flour, yeast, salt, warm water and 2 tbsp oil to a sticky dough with no dry flour. Rest 15 min, fold it over itself four times round the bowl, then cover and refrigerate 12-24 h. A long cold rise gives big bubbles and a deeper flavour.
- 2
Tin. Oil the tin with 3 tbsp oil, tip in the cold dough and turn it over. Cover and leave in a warm spot 2-3 h, until it has spread out, doubled and wobbles when you shake the tin; ease it into the corners as it softens.
- 3
Mushrooms. Heat the oven to 220 °C (200 °C fan). Toss the mushrooms with 3 tbsp oil, salt and pepper on the roasting tray in one layer and roast 20-25 min, turning once, until browned and shrunken. Driving off their water first means they crisp on the bread instead of making it soggy.
- 4
Top. Dimple the dough deeply, spread the roasted mushrooms over the top and sprinkle with the cheese.
- 5
Bake. Bake 25-30 min, until the edges of the mushrooms are crisp and the base is golden; the centre reads about 96 °C.
- 6
Finish. Scatter the lemon zest and chives over the warm bread, cool 10 min on a rack and cut into 12.
Storage
Keep in the fridge for up to 2 days and reheat at 200 °C for 6-8 min until hot through; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
