Creamy Mushroom and Garlic Focaccia
Focaccia is a classic Italian baked bread, highly valued by lovers of Mediterranean cuisine. The creamy mushroom and garlic version offers a special and rich flavor, the combination of mushroom, garlic, and cream fits perfectly with the soft dough. This dish is ideal as a side dish or even as a light dinner, and is made truly special with a fresh salad.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, place the flour and create a well in the center. Crumble the yeast into the well and add the sugar. Pour in the lukewarm water and let it stand for 5-10 minutes, allowing the yeast to activate.
2
Once the yeast has foamed, add the olive oil and salt. Mix well, then knead the dough until it becomes smooth and elastic.
3
Shape the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until it has doubled in size.
4
When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet greased with olive oil.
5
Slice the mushrooms and peel and finely chop the garlic.
6
In a skillet, sauté the mushrooms and garlic in a little olive oil until the mushrooms have softened and are lightly browned (about 5-7 minutes).
7
Add the heavy cream to the mushrooms, stir to combine, and cook for another 2-3 minutes, until the sauce thickens slightly.
8
Evenly spread the mushroom and cream mixture over the dough, then gently press the topping into the dough.
9
Bake in a preheated oven at 430°F (220°C) for 20-25 minutes, or until the focaccia is golden brown and crispy.
10
After baking, let it cool for 10 minutes, then slice and serve.
