Porcini, Olive And Rosemary Focaccia
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary
2
Heat liquid in small saucepan to 105°F to 115°F
3
Pour into processor
4
Sprinkle yeast over
5
Let stand until yeast dissolves, about 12 minutes
6
Add oil, 1 teaspoon salt and 1 teaspoon rosemary
7
Process 3 seconds
8
Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary
9
Mix in olives, using 4 on/off turns
10
Turn out dough into large bowl
11
Add porcini and knead until mixed in (dough will be firm and sticky)
12
Generously flour heavy large baking sheet
13
Turn out dough onto sheet
14
Using floured hands, press out dough to irregular 13 x 9-inch rectangle
15
Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary
16
Cover baking sheet with plastic wrap
17
Let dough rise in warm draft-free area until puffy, about 1 hour
18
Preheat oven to 400°F
19
Bake bread until crusty, about 25 minutes
20
Serve warm or at room temperature
21
Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary
22
Heat liquid in small saucepan to 105°F to 115°F
23
Pour into processor
24
Sprinkle yeast over
25
Let stand until yeast dissolves, about 12 minutes
26
Add oil, 1 teaspoon salt and 1 teaspoon rosemary
27
Process 3 seconds
28
Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary
29
Mix in olives, using 4 on/off turns
30
Turn out dough into large bowl
31
Add porcini and knead until mixed in (dough will be firm and sticky)
32
Generously flour heavy large baking sheet
33
Turn out dough onto sheet
34
Using floured hands, press out dough to irregular 13 x 9-inch rectangle
35
Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary
36
Cover baking sheet with plastic wrap
37
Let dough rise in warm draft-free area until puffy, about 1 hour
38
Preheat oven to 400°F
39
Bake bread until crusty, about 25 minutes
40
Serve warm or at room temperature
41
To reconstitute the dried porcini mushrooms: Combine porcini and water in medium bowl
42
Let stand until porcini soften, about 40 minutes
43
Pour mixture into strainer set over small bowl
44
Press porcini to release excess liquid
45
Coarsely chop porcini
46
Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid
47
Combine porcini and water in medium bowl
48
Let stand until porcini soften, about 40 minutes
49
Pour mixture into strainer set over small bowl
50
Press porcini to release excess liquid
51
Coarsely chop porcini
52
Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid