January 20, 2014

Sourdough Mushroom Focaccia

Yum
On the Menu Today~
Sourdough Mushroom Focaccia





This was the best sourdough focaccia bread I have ever made or eaten.
This bread is wonderful...
the sourdough tang, the texture, the color and
the fact that my hubby and I ate the whole loaf in almost one sitting,
was all I needed to convince me to make this bread again and again...

Since this bread takes some time to prepare,
start it early enough in the day.


Sourdough Mushroom Focaccia

Ingredients
  • 4 cups bread flour
  • 1 cup sourdough starter
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 2 tablespoons plus extra for drizzle olive oil
  • 1 large portobello mushroom cap, diced
Cooking Directions
  1. In a small skillet saute', brown mushroom slices in hot olive oil and butter.
  2. Brown mushroom slices on both sides until golden brown, about 10 to 15 minutes.
  3. Remove from heat and drain on paper towels.
  4. Mix flour, water and sourdough starter together in a large bowl until it comes together in a wet and sticky dough. Let this dough rest for 30 minutes.
  5. Add salt and 2 tablespoons olive oil to the dough
  6. Then use the slap and fold technique (see below) until a thin opaque film can be stretched from the dough between fingers. Cover and let rise to more than double the original size. It should look bubbly on the top. This step can take up to 6 hours.
  7. Once the dough has risen, scrap the sides and fold into the center gently. Turn it onto a baking sheet lined with parchment paper. Press and spread the dough out evenly with wet hands to a one inch thickness. Be as gentle as you can so the dough doesn't deflate too much. Finally sink your finger tips into the dough to make deep dents. Put on your favorite toppings (mushroom) then drizzle a good coating of olive oil over the top. Don't skimp on the olive oil!. Sprinkle top with sea salt and Italian seasoning
  8. Preheat oven as hot as you can get it, 450ยบ is the best.
  9. After the dough has rested about 30 minutes, put the focaccia into the oven and mist with some water to create steam. Bake for 20 to 30 minutes depending on how thick your focaccia is.
  10. Focaccia should sound hollow when you tap on it. Remove from oven and Enjoy!

Slap and Fold Technique~


Sourdough, FocacciaOlive Oil, Bread, Garlic, Mushroom








31 comments:

  1. Good Morning Lynn, I am not surprised you enjoyed and ate the focaccia you made, in just one sitting, as it looks fabulous. At first I thought you had added black olives to the bread, but when I read further on I realised it was Portabella mushrooms. This is a lovely twist to the bread.
    Now, I am wondering should I make it this week..... no I think I had better wait until those extra Christmas pounds have gone, but rest assured I will be trying this focaccia recipe from Imported Kiwi as it will go down a storm in my house.
    Best Wishes
    Daphne

    ReplyDelete
    Replies
    1. Hello Daphne~ Thanks so much for stopping by today for a visit! Now that the holidays are over I also have a few extra pounds to shed....but I couldn't resist this yummy bread. Let me know if you give this recipe a try:) Talk to you again soon~ Lynn

      Delete
  2. Those holes! What a beautiful looking loaf, and the toppings are amazing!

    ReplyDelete
  3. Your focaccia turned out great, super light and airy! I can see how you guys ate the whole thing!

    ReplyDelete
  4. Wow, your thin, crisp crust plus the light, airy interior equal a beautiful loaf. The 'shrooms alone would have been tempting to eat before they ever made it onto the bread.

    ReplyDelete
    Replies
    1. I did sneak a few "shrooms:) Thanks for stopping by~

      Delete
  5. Oh my gosh, I love the mushrooms and roasted garlic. Looks and sounds amazingly delicious!

    ReplyDelete
  6. Awesome job on your focaccia! Love the toppings, sounds like it would be so delicious! I am having a hard time not eating all of mine in one sitting, too! :)

    ReplyDelete
    Replies
    1. Hi~ Thanks for stopping by~ Since I missed the last 2 challenges, I was thrilled when I found out we were making focaccia. I picked the perfect "challenge" to come back to:)

      Delete
  7. Mushrooms & garlic - delicious!

    ReplyDelete
  8. I'm not surprised you want to make this again and again, it sounds delicious! I just hope you'll be able to tear yourself away to make next month's surprise challenge :)

    ReplyDelete
    Replies
    1. I certainly hope I can too, Russell:) I will admit, this months challenge was delicious! Everyone's focaccia bread turned out wonderful and making me very hungry~

      Delete
  9. Hi Lynn, I've never attempted to make sourdough. I'll have to give it a try. I do love focaccia though and I have one waiting in my draft folder to be posted soon. Focaccia is one of our family favorites, I make it quite often. I'm sharing and pinning.

    ReplyDelete
    Replies
    1. Focaccia is a family favorite also! You are more than welcome to join us each month on Sourdough Surprises:) If you need any help getting started with sourdough, I can give you some pointers~ Thanks for stopping by Joanne~

      Delete
  10. HI Lynn! That bread looks so yummy. I love sourdough breads and will be following along to see what else you make. Can't wait to try this.

    ReplyDelete
    Replies
    1. Hi Sarah~ Thanks so much for stopping by and hope you enjoy the bread~

      Delete
  11. This looks so delicious! I will have to try this for sure! Thanks for post on the DBB! Headed over to pin it right now!

    ReplyDelete
  12. The texture of your focaccia looks so airy and beautiful! Nice job.

    ReplyDelete
  13. I wouldn't say no to mushrooms and garlic, and what a fluffy "pillow" that is. Gorgeous!

    ReplyDelete
  14. Yum, can't wait to try it out!

    ReplyDelete
  15. Oh your focaccia looks so good!!!! There isn't much else that's better than freshly baked bread of any kind! This looks so delicious!!!

    ReplyDelete
  16. Hi Lynn,
    We will just love your Sourdough Focaccia, it looks amazing! Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

    ReplyDelete

Thank you so much for stopping by Turnips 2 Tangerines~ I hope you enjoyed your visit and Stop back again soon~ Feel free to leave a comment or email me at: lane.lavender2@gmail.com

Related Posts

Related Posts Plugin for WordPress, Blogger...