Wild Mushroom & Truffle Oil Sourdough Focaccia

Wild Mushroom & Truffle Oil Sourdough Focaccia ingredients

• 100 g Sourdough starter
• 300 ml Warm water
• 400 g Bread flour
• 10 g Fine sea salt
• 30 ml Olive oil
• 300 g Mixed wild mushrooms (cremini, shiitake, oyster)
• 2 medium Shallots
• 2 cloves Garlic
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley
• to taste Salt and black pepper
• 1 tsp Flaky sea salt
• 1 tbsp White truffle oil
• 2 tbsp Olive oil

How to make Wild Mushroom & Truffle Oil Sourdough Focaccia

1. **Prepare the Sourdough Starter (Evening before baking):** In a large mixing bowl, combine 100g active and bubbly sourdough starter with 300ml warm water. Stir until the starter is fully dissolved and the mixture is milky.
2. **Mix the Dough:** Add 400g bread flour and 10g fine sea salt to the starter mixture. Mix with a sturdy spoon or your hands until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
3. **Incorporate Olive Oil and Begin Stretch & Folds:** Drizzle 30ml olive oil over the dough. Gently incorporate it by folding the dough over itself a few times. Perform your first set of stretch and folds: wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this 3-4 times until the dough feels stronger.
4. **Bulk Fermentation (Overnight/Day):** Cover the bowl and let the dough bulk ferment at room temperature for 2-3 hours, performing stretch and folds every 30-45 minutes (3-4 sets total). After the last set, cover and refrigerate for 8-16 hours, or continue bulk fermenting at room temperature for another 4-6 hours until the dough has nearly doubled in size and is very bubbly.
5. **Prepare Mushroom Topping:** While the dough proofs, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 finely minced shallots and cook for 2 minutes until softened. Add 2 minced garlic cloves and cook for another minute until fragrant. Add 300g sliced mixed wild mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are nicely browned, about 8-10 minutes. Season with salt and black pepper, then stir in 2 tablespoons chopped fresh parsley and set aside to cool completely.
6. **Shape and Proof in Pan:** Lightly oil a 9x13 inch baking pan with olive oil. Gently transfer the dough into the prepared pan, trying not to deflate it too much. Gently stretch the dough to fill the pan, or let it rest for 15 minutes, then stretch again. Drizzle 2 tablespoons of olive oil over the top, cover loosely with plastic wrap, and let it proof at room temperature for 2-4 hours, or until visibly puffy and jiggly.
7. **Preheat Oven & Dimple:** Preheat your oven to 450°F (230°C) at least 30 minutes before baking. Once the dough is adequately proofed, gently dimple the surface with your oiled fingertips, making indentations all over the dough.
8. **Add Toppings & Bake:** Distribute the cooled mushroom mixture evenly over the dimpled focaccia dough. Sprinkle 1 teaspoon flaky sea salt over the entire surface. Bake for 25-30 minutes, or until the crust is deeply golden brown and the focaccia sounds hollow when tapped on the bottom.
9. **Finish & Serve:** Carefully remove the focaccia from the oven and transfer it immediately to a wire rack. While still warm, drizzle 1 tablespoon white truffle oil evenly over the top. Cool for at least 15-20 minutes before slicing and serving warm or at room temperature.

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