Mushroom & Onions Focaccia

 

Hi!

The Focaccia frequents my kitchen quite regularly as these are enriched breads which are easy to make. One can try making them with various toppings and variations. This one is the third focaccia recipe that I’m posting here. I’ve previously posted Rosemary-Onion Focaccia and Focaccia Caprese.

I was baking another batch of Focaccia Caprese when I decided to make this combination too. I wasn’t too sure how mushroom would taste on it but decided to give it a go and I was contented with the outcome. Focaccia is a very forgiving bread and one normally can’t mess it up. The combination worked and the addition of sea salt gave a nice coarse crunch and saltiness to the topping. I would recommend you not to skip the coarse sea salt. S’s verdict was that the focaccia tastes awesome because of the sea salt.

I’ve provided a step wise, pictorial description of making a focaccia in Rosemary-Onion version, one can read that post and give this hassle free bread a try, which can be used to make sandwiches, as a starter and can be used as a after school snack too.

I have used half portion of the ingredients to make this version. The ingredients used makes two large focaccia. In case one wants to try a small batch first, use half the quantity of ingredients.

 

Onion-Mushroom Focaccia

Preparation Time:10mins| Rising Time: 1.30-2hrs| Baking Time: around 25mins| Makes-2 Focaccia| Serves:8-10| Difficulty Level: Moderate

 

Ingredients (makes:2)

For the Dough:

2tsp instant yeast or 2-1/2tsp active dry yeast
1-1/2tbsp sugar
3-1/2 cups bread flour* or regular APF
1tsp salt
1/4 cup oil (preferably olive oil)
1 to 1-1/2 cups warm water
A little more olive oil for brushing dough

For the Topping:
1 small onion, sliced
3-4 mushrooms, sliced
1tsp coarse sea salt for sprinkling

For the Herbed Oil:
1/4 cup olive oil
1tsp dried oregano
1tsp dried basil
1/4 to 1/2tsp red chilli flakes
1/2tsp finely minced garlic/ paste
Salt to taste

 

 

Method

The first few steps are the same as in Focaccia Caprese

• First make the herbed oil, making the herbed oil in advance ensures that the oil imbibes all the flavours. Tip in all the ingredients in a bowl and whisk them together. Keep aside till required.

• The dough can either be kneaded by hand or by a machine. Throw in the yeast, sugar flour, salt and oil into the bowl of the food processor and give a quick pulse at short intervals so that all ingredients mix well (If using active dry yeast, first proof it in a little water with a large pinch of sugar). Gradually add about a cup of warm water (add more warm water if required) and knead until you have a soft elastic dough that is just about short of getting sticky. The absorption quality varies from flour to flour hence the quantity of water required to knead the dough also varies.

• Remove the dough from the processor bowl, shape it into a round using hands and place it in a well oiled bowl turning the dough around so that it is evenly coated (this prevents drying of the dough). Cover it using a wet cloth or cling film and let it rise till almost double in volume. This should take about an hour or so based on the outside temperature. If you live in cool region, keep the dough covered in the oven with the light ‘on’ or in a microwave.

• You can either make 2 medium sized Focaccia or 4 smaller ones using this recipe.

• For the rectangular Focaccia using the original recipe, take two rectangular pans/ jelly or Swiss roll pans/ square tins (use around 11" by 7" tins) and oil them well. Punch down the dough and then divide it into two equal portions and lightly roll them (or press out) out on a lightly  floured surface into approximately 11” by 7”.

• For making 4 Focaccia, divide the dough into 4 equal portions ( I divided into half, and rolled 16”*8”). Roll out each portion or  press out evenly into approximately 5” by 7”.  If you don’t achieve a perfect square or rectangle, it’s perfectly okay as it’s a ‘rustic’ bread.

• Transfer the rolled dough gently to the baking tins. The dough will shrink a little. Using fingers push it out from the centre towards the edges. Make sure it’s evenly thick throughout. Let it rise again for 20 minutes. Lightly oil your finger tips and press into the dough creating evenly spaced ‘dimples’ in it. Finally brush the surface with a generous amount of olive oil.

• Spread the sliced onions, mushroom on the focaccia after the second rise. Sprinkle the coarse sea salt.

• Bake at 200C (410F) for about 15 to 17 minutes till it is almost done and is beginning to turn golden brown.