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
- 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.
- 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.
- 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