Mushroom Pistachio Sourdough Focaccia

I oven roasted more than enough mushrooms for pizza and had almost a cup left over. Michelle had given me a bag of pistachios and I had a hankering for focaccia, so this recipe was born.

To roast the mushrooms, slice and place in a large bowl with a generous amount of olive oil. Stir well to coat before placing mushrooms on a parchment covered baking sheet and spreading out in a single layer. Roast in a 400 degree oven for 10-15 minutes until done, stirring once during the baking.

This is a bread that eats like a meal. While it takes a several long rises totaling about 6 hours as it only uses the wild yeast in the sourdough starter, the final result is almost meaty and nutty and deliciously crunchy.

Mushroom Pistachio Sourdough Focaccia

2-3 cups bread flour
1 cup sourdough starter
1 cup water
1 1/2 teaspoons salt
4 tablespoons plus extra for drizzle olive oil
½ cup sliced and roasted mushrooms, chopped
¼ cup dry roasted pistachios, chopped
1 teaspoon Italian seasoning
flake salt

Mix 2 cups flour, water and sourdough starter together in a large bowl until it comes together in a sticky dough. Let this dough rest for 30 minutes to hydrate the flour.

Add another 1/2 cup of flour, salt and 2 tablespoons olive oil to the dough and move to a bread machine or a stand mixer. Set the bread machine on dough cycle and let the cycle run. With a stand mixer, use a dough hook to knead the dough for 10 minutes. The dough should pull away from the sides of the bowl – if it is too sticky to do so, add another ½ cup of bread flour.

Cover and let rise for two hours or until doubled in size.

Punch down the dough and mix in the pistachios and mushrooms. Place in an oiled bowl to rise for two hours or until doubled in size.

Place 2 tablespoons of olive oil in a 9×13 pan and use your fingers to coat the bottom. With oiled fingers, turn the dough onto the pan and press gently to spread the dough out evenly to a one inch thickness. Cover and let rise for another hour.

Sink your finger tips into the dough to make deep dents. Drizzle a good coating of olive oil over the top. Sprinkle top with sea salt and Italian seasoning (I have a recipe for an Italian seasoning mix here).

After the dough has rested for at least 30 minutes, preheat oven to 450º F.

Place the focaccia into the oven. Bake for 25 to 30 minutes or until golden brown and it sounds hollow when you tap on it.

Remove from the oven and let cool before serving.

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