MUSHROOM FOCIACCIA
420 ml water [lukewarm]
1 teaspoon dry yeast
1 teaspoon honey
1 tablespoon olive oil
1 teaspoon salt
500 g flour
250 g mushrooms
[champignons for skulls]
thyme
corse salt
olive oil
_ in a large bowl combine water, yeast, honey, olive oil, salt and flour
_ mix with a fork until a very soft dough forms [still quite lumpy]
_ cover and leave to rest for 10 min
_ oil your fingers and fold dough in on itself a few times [will be very, very soft]
_ cover and leave to rest for another 10 min
_ once again, oil your fingers and fold dough in on itself
_ cover and leave to rest in the fridge overnight
_ line a baking tray or ovenproof pan with parchment paper
_ oil your fingers and fold the dough a few times before placing it on top of the paper
_ drizzle with olive oil, cover and leave to rise in a warm spot for 2 hours
_ slice your mushrooms and sauté in olive oil for a few minutes
if you want to make mushroom skulls:
_ cut champignons in half
_ use a round cutter [or piping tips] to poke out two eyes
_ scratch in two slits for the nose
_ slice the stem a few times to simulate teeth
_ preheat oven to 220°C
_ dimple your dough [cover your fingers in oil and puncture the dough a few times]
_ spread mushrooms on top
_ sprinkle with thyme and corse salt [coat the thyme in olive oil to prevent burning]
_ bake for 18-22 min on a low rack
PILZ FOCIACCIA
420 ml Wasser [lauwarm]
1 Teelöffel Trockenhefe
1 Teelöffel Honig
1 Esslöffel Olivenöl
1 Teelöffel Salz
500 g Mehl
250 g Pilze
[Champignons für die Totenköpfe]
Thymian
grobes Salz
Olivenöl
