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Focaccia with mushrooms and sour cream


Ingredients:

  • 250 g flour (preferably type “00”)
  • 150 ml hot water
  • 20 g of fresh yeast
  • 1 teaspoon honey
  • + 3 tablespoons olive oil + 2 tablespoons for frying the mushrooms
  • 200 g of tap
  • 1 jar of boletus or chanterelles in vinegar
  • ½ bunch of dill
  • 2 cloves of garlic in shell
  • 100g sour cream
  • salt

 
 

  1. First the focaccia dough. Mix the yeast with honey, pour half of the water, and leave it for fifteen minutes in a warm place so it starts working. Then combine it with the flour, 2 tablespoons of olive oil, ½ teaspoon of salt and gradually pour the remaining water to get elastic dough. Grease the dough ball with 1 tablespoon of olive oil, cover with a cloth and leave to rise for 1 hour.
  2. In a meanwhile prepare other ingredients. Clean the chanterelles with a knife, and if necessary, rinse briefly with flowing water. Warm up the oil with a crushed clove of garlic left in a peel. Add mushrooms and fry for about 3-4 minutes so they remain firm.
  3. Roll the focaccia dough to make it thin, arrange the mushrooms on top, and sprinkle with salt and olive oil. Bake at 250 degrees for 10-15 minutes, until it is crispy and golden. After taking out of the oven pour the sour cream, sprinkle with mushrooms from the jar and freshly chopped dill. Finished!

 
Recipe: Magdalena ŚWIĘCIASZEK, image: USTA Magazine

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