Potato Focaccia with Oyster Mushrooms
I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough. I thought I would need to reformulate my flour amounts, but I found that the dough was too moist without the amount of flour I normally use. It’s much easier to make this dough using a stand mixer than to mix it by hand because it’s quite sticky. The bread is moist and savory, perfect with the oyster mushroom topping. You can use other wild mushrooms such as maitakes instead, but I find oyster mushrooms the easiest to find and the least expensive.
I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough. I thought I would need to reformulate my flour amounts, but I found that the dough was too moist without the amount of flour I normally use. It’s much easier to make this dough using a stand mixer than to mix it by hand because it’s quite sticky. The bread is moist and savory, perfect with the oyster mushroom topping. You can use other wild mushrooms such as maitakes instead, but I find oyster mushrooms the easiest to find and the least expensive.
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground pepper to taste
- 1 teaspoon / 4 grams active dry yeast
- 1/2 cup / 120 ml lukewarm water
- 3/4 cup / 90 grams unbleached all-purpose flour
- 8 ounces / 225 g potatoes such as yukon gold, peeled and diced
- 1 teaspoon / 4 grams active dry yeast
- 1 cup / 240 ml lukewarm water
- 3/4 to 1 cup / 100 to 125 grams unbleached all-purpos as needed
- 2 cups / 250 grams whole wheat flour or durum flour
- 1 3/4 teaspoons/ 12 grams fine sea salt
- 2 teaspoons finely chopped fresh sage
- 1 to 2 garlic cloves to taste (optional)
- 1/2 pound oyster mushrooms
- 12 to 24 small sage leaves
- Carbohydrate 14.6737131695 g
- Cholesterol 0 mg
- Fat 68.4298644954468 g
- Fiber 5.21631214685515 g
- Protein 7.5069537235 g
- Saturated Fat 9.36575925590961 g
- Serving Size 1 1 recipe (521g)
- Sodium 197.205313302739 mg
- Sugar 9.45740102264485 g
- Trans Fat 2.59900703270852 g
- Calories 694 calories
Step-by-step
- Make sponge. Combine yeast and water in the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.
- While starter is proofing, steam potatoes above 1 inch of boiling water until tender, 15 to 20 minutes. Mash with a potato masher or put through a potato ricer or sieve. Set aside to cool.
- Make dough. Whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in mixer bowl, along with the olive oil. Add mashed potatoes, flours (using smaller amount of unbleached flour) and salt and mix in with paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes, adding more white flour if dough seems impossibly sticky (it will be sticky no matter what). The dough should come together and slap against the sides of the bowl. It will be tacky.
- Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
- Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, as dough is sticky, and press out dough until it just about covers the bottom of the pan. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
- Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place olive oil, sage and garlic in a small saucepan and heat over medium heat until the ingredients begin to sizzle in the oil. Allow to sizzle for 30 seconds, then remove from heat, swirl the oil in pan and transfer to a measuring cup or small bowl or ramekin. Allow to cool.
- Cut away the tough stems bottoms from the mushrooms and tear large mushrooms into smaller pieces. In a large bowl, toss with salt and pepper and the cooled olive oil mix. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Arrange the mushrooms over the dough. Drizzle on any oil left in the bowl.
- Place pan in oven on baking stone. Spray oven with water 3 times during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. Arrange the whole sage leaves over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.
My Unexpected Focaccia Adventure
As a busy mom, finding time to bake is a luxury, not a given. My days are a whirlwind of school runs, work deadlines, and ensuring everyone is fed and happy. But there's something deeply satisfying about creating something delicious from scratch, especially when it involves something as wonderfully versatile as focaccia. I stumbled upon this recipe, a twist on a classic Italian focaccia from the Apulia region, in Carol Field’s “Focaccia,” and I knew I had to give it a try. The addition of mashed potatoes to the dough intrigued me. It promised a softer, richer texture, and boy, was it right! I've always loved focaccia for its airy texture and the endless possibilities for toppings. This recipe took it to a whole new level.
The recipe itself presented a few challenges. The dough, even with the help of my trusty stand mixer (a lifesaver, I must say!), was surprisingly sticky. It was far stickier than any bread dough I'd worked with before. But the struggle was worth it. The final product was an absolute masterpiece. The potato-infused dough resulted in a wonderfully moist and subtly sweet focaccia, a perfect canvas for the savory oyster mushrooms. I opted for oyster mushrooms because they're readily available and relatively inexpensive. They have a lovely, delicate flavor that doesn't overpower the focaccia’s inherent goodness. You could easily substitute them with other mushrooms, but for me, oyster mushrooms were the star.
The process of making this focaccia was a journey in itself. Each step – from making the sponge to shaping the dough and finally, that satisfying moment when you slide the golden-brown loaf out of the oven – was a small victory. It's a recipe that demands patience but rewards the baker with a truly unforgettable experience. The aroma that filled my kitchen during the baking process was heavenly – a symphony of warm bread, earthy mushrooms, and fragrant sage.
The finished focaccia was not only delicious but also beautiful. The dimpled surface, speckled with the rich, earthy oyster mushrooms and adorned with fresh sage leaves, was a feast for the eyes as well as the palate. This focaccia made an excellent accompaniment to a simple salad and a glass of wine, and it was a huge hit with my family.
Beyond the Recipe: Baking this focaccia wasn't just about the final product; it was about the process, the satisfaction of creating something from scratch, and the joy of sharing it with loved ones. It was a much-needed escape from the daily grind, a moment of calm amidst the chaos. This recipe, despite its initial challenges, has become a new favorite in my kitchen and a reminder that sometimes, the most rewarding endeavors are those that require a little extra effort.
Tips and Variations: For those who want to try this recipe, I suggest having a stand mixer handy; it makes the process much smoother, especially dealing with the sticky dough. Don't be afraid to experiment with different toppings. This recipe is a blank canvas for your culinary creativity! Imagine a sun-dried tomato and rosemary focaccia, or one with roasted peppers and olives. The possibilities are endless.
More than just a Bread: This focaccia is more than just a bread; it's a testament to the power of simple ingredients and the joy of creation. It is a comforting presence on the kitchen table, a symbol of nourishment, and a reminder that even in the midst of a busy life, there's always time to indulge in the simple pleasures of cooking and baking. It's about sharing and connection, and it's a recipe I would happily make again and again.
