Wild Mushroom & Truffle Oil Focaccia with Caramelized Shallots

Wild Mushroom & Truffle Oil Focaccia with Caramelized Shallots ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp sea salt
• 0.5 cup extra virgin olive oil
• 3 large shallots
• 1 tbsp extra virgin olive oil
• 1 tsp brown sugar
• 12 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster)
• 2 cloves garlic
• 1 tbsp fresh thyme leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp truffle oil
• 2 tbsp fresh parsley
• 1 tsp flaky sea salt

How to make Wild Mushroom & Truffle Oil Focaccia with Caramelized Shallots

1. In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 tsp sea salt to the yeast mixture. Stir until a shaggy dough forms, then pour in 1/4 cup of the extra virgin olive oil.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turn once to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. While the dough proofs, prepare the caramelized shallots: Thinly slice 3 large shallots. Heat 1 tbsp extra virgin olive oil in a skillet over medium-low heat. Add the shallots and cook slowly for 15-20 minutes, stirring occasionally, until deeply golden brown and very soft. Stir in 1 tsp brown sugar during the last 5 minutes to aid caramelization. Set aside.
5. Clean and slice 12 oz mixed wild mushrooms. Mince 2 cloves garlic. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their liquid and start to brown.
6. Add the minced garlic and 1 tbsp fresh thyme leaves to the mushrooms, cook for another 2 minutes until fragrant. Season with a pinch of salt and pepper. Remove from heat and set aside.
7. Pour the remaining 1/4 cup extra virgin olive oil into a 9x13-inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen dough to the pan, turning it once to coat in oil.
8. Using your fingertips, gently stretch the dough to fill the pan. Cover loosely with plastic wrap and let it proof for another 45 minutes to 1 hour, or until noticeably puffy.
9. Preheat your oven to 425°F (220°C). Remove the plastic wrap from the dough and use your oiled fingertips to dimple the entire surface deeply. Scatter the caramelized shallots and sautéed wild mushrooms evenly over the dough.
10. Bake the focaccia for 25-30 minutes, or until golden brown on top and cooked through. The crust should be crisp and golden.
11. Remove the focaccia from the oven. Immediately drizzle 1 tbsp truffle oil evenly over the hot focaccia. Sprinkle with 2 tbsp fresh chopped parsley and 1 tsp flaky sea salt.
12. Allow the focaccia to cool in the pan for 10-15 minutes before transferring to a cutting board. Slice into generous pieces and serve warm, allowing the aromatic truffle oil to permeate the bread.

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