Focaccia with Chanterelles and Rosemary

Name: Focaccia with Chanterelles and Rosemary
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1 tray
Cuisine: Bucătărie italiană
Ingredients: 450 g of superior 000 white wheat flour; 9 g of fresh yeast; 8 g of iodized table salt; 200 g of fresh chanterelles; 50 ml of extra virgin olive oil; 1 sprig of fresh rosemary; 1 portion of Maldon flake salt

75 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 55.36

DOUGH

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White wheat flour 000 450 g de făină albă de grâu superioară 000

Dry yeast 9 g de drojdie proaspătă

Iodized salt 8 g de sare de masă iodată

TOPPING AND FLAVORS

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Cucumber 200 g de gălbiori proaspeți

Extra virgin olive oil 50 ml de ulei de măsline extravirgin

Rosemary 1 buc de rozmarin proaspăt

Salt 1 buc de sare Maldon fulgi

Preparation method

Preparing the Starter and Dough

In a bowl, mix 150 g of flour with the yeast and 150 ml of lukewarm water. Cover with cling film and let it rise in a warm place for 10-12 hours (ideally overnight).

To the formed starter, add the remaining 300 g of flour, 200 ml of lukewarm water, and salt. Knead briefly until you get a soft and slightly sticky dough. Place the dough in an olive oil-greased bowl, cover it, and let it rise for 2 hours. Every 30 minutes, fold the dough to aerate it.

Preparing the Topping and Baking

While the dough is rising, clean the chanterelles (cut the larger ones in half) and mix them with a tablespoon of olive oil and a pinch of salt. Remove the leaves from the rosemary sprig.