Truffle Oil & Wild Mushroom Focaccia

Truffle Oil & Wild Mushroom Focaccia ingredients

• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 0.25 cup Extra virgin olive oil
• 12 oz Mixed wild mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
• 3 Garlic cloves, minced
• 3 Fresh thyme sprigs
• 2 tbsp Extra virgin olive oil
• 1.5 tsp White truffle oil
• 1 tsp Flaky sea salt
• 2 tbsp Fresh parsley, chopped (for garnish)
• 2 tbsp Extra virgin olive oil (for pan)

How to make Truffle Oil & Wild Mushroom Focaccia

1. In a large bowl, combine 1.5 cups warm water (105-115°F or 40-46°C) with 2.25 tsp active dry yeast and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, pour it into the flour mixture, along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 5-7 minutes, until the dough is smooth and elastic.
4. Lightly oil a clean bowl, transfer the dough to it, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough rises, prepare the mushrooms: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 12 oz sliced mixed wild mushrooms and cook, stirring occasionally, until deeply browned and any released moisture has evaporated, about 7-10 minutes.
6. Add 3 minced garlic cloves and leaves from 3 fresh thyme sprigs to the mushrooms. Cook for another 1-2 minutes until fragrant. Remove from heat and set aside to cool slightly.
7. Pour 2 tbsp extra virgin olive oil into a 9x13 inch baking pan and spread it evenly across the bottom and up the sides. Gently deflate the risen dough and transfer it to the prepared baking pan.
8. Stretch the dough gently to fill the pan, being careful not to tear it. If it resists, let it rest for 10 minutes and then continue stretching. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes in a warm place.
9. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing. Uncover the dough and use your fingertips to create deep dimples all over the surface, pressing all the way down to the bottom of the pan.
10. Arrange the sautéed wild mushrooms and garlic evenly over the dimpled focaccia surface. Drizzle 1.5 tsp white truffle oil over the top, allowing it to pool slightly in the dimples.
11. Sprinkle 1 tsp flaky sea salt over the focaccia. Bake for 25-30 minutes, or until the focaccia crust is golden brown and the mushrooms appear slightly crispy at the edges.
12. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool for at least 15 minutes. Garnish with 2 tbsp chopped fresh parsley.
13. Serve warm or at room temperature, cut into squares or strips. This gourmet focaccia makes an impressive appetizer or a delicious accompaniment to a meal.

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