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Porcini Focaccia




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Original by Laura Brody, "Pizza, Focaccia, Flat and Filled Breads from your Bread Machine"
Modified by Josh Olson



List of Ingredients




1 ounce (3/4 c) dried porcini mushrooms
1 3/4 cups boiling water
1 tablespoon yeast
2 cups Hagman's original blend
1/2 cup navy bean flour
1/2 cup montina flour
2 tblsp buckwheat flour
1/3 cup cornmeal
1 1/2 tsp salt
1 tbls sugar
1 tsp coarsely ground black pepper
1/3 cup olive oil (I used something else, but don't recall what)
1 tblsp chia seeds (sub sesame or poppy or omit)


Recipe



Place the mushrooms in a small bowl, cover them with the boiling water and allow them to soak for 10-15 minutes, or until they are very soft.
Set a fine mesh sieve over a glass 2 cup measure and drain the liquid, pressing the mushrooms gently to squeeze out as much excess liquid as possible. (I used a coffee filter). Reserve the liquid.

Place all the ingredients and 1 cup of the reserved mushroom liquid into a bowl. If, after mixing, the dough appears dry and crumbly, add 1 to 2 more tablespoons of the
mushroom liquid until the dough forms a slight sticky but distinct ball.

Form the dough into a 9-inch round and place it on a baking sheet or pizza pan lightly dusted with cornmeal. Cover it with a clean cloth and allow the dough to rise in a warm place until almost doubled in bulk.

TO FINISH: 2 tblsp olive oil and 2 tsp kosher salt (not listed in recipe)

Preheat the oven to 425F with the rack in the center position. Use your fingertips to make indentations in the top of the dough. Drizzle the top with the oil and sprinkle the salt. Bake 20 to 25 minutes, or until the
top is deep brown and the underside is dry and browned as well.