Morel Mushroom Onion Focaccia
Serves 16 | Prep Time 2 hours | Cook Time 35 minutes
Ingredients
Dough
• 1 1/2 cups Eden Hard Red Spring Wheat Flour
• 1 1/2 cups organic unbleached white flour
• 1/2 tsp Eden Sea Salt
• 3 Tbsp Eden Extra Virgin Olive Oil
• 1 1/2 cups warm water
• 1 packet dried yeast, (2 1/2 tsp)
• 1 tsp organic maple syrup
Saut&e;ed Onions & Mushrooms
• 1 Tbsp Eden Extra Virgin Olive Oil
• 2 cups red onions, sliced
• 2 cups onions, sliced
• 5 whole button mushrooms, sliced
• 10 whole dried wild morel mushrooms, soaked 30 in hot water, reserve water, sliced
• 1/3 cup Eden Maitake Mushrooms, soaked 20 min. in warm water, sliced
• 3 cloves garlic, minced
• 1/3 cup mushroom soaking water
• 1 tsp Eden Shoyu Soy Sauce
Herb Infused Oil
• 2 Tbsp Eden Extra Virgin Olive Oil, for brushing dough
• 1 tsp organic Italian seasoning
• 1/8 tsp Eden Sea Salt
• 2 cloves garlic, pressed
Directions
Place water, maple syrup and yeast in a measuring cup, stir, cover and let sit 5 min. Combine flour and salt, mix well and place in an electric mixer bowl with a dough hook attached. Slowly add the water/yeast mixture and 3 Tbsp oil. Mix with a dough hook until a ball of dough forms. Knead the dough 5 min. Lightly oil a medium-size mixing bowl and place the dough in it. Cover with a damp towel and let rise for 1 hour in a warm place.
While the dough is rising, heat 1 Tbsp oil in a heavy skillet and sauté the onions and garlic for 3 to 5 minutes until translucent and slightly caramelized. Remove and set aside to cool. In the same skillet, sauté the mushrooms and shoyu 1 to 2 minutes. Add mushroom soaking water and sauté 5 min. or until all water evaporates. Remove and set aside to cool.
When the dough is done rising for 1 hour and about double in size, oil a large (about 20 x 15") baking sheet. Punch down the dough and transfer to the oiled baking sheet. Using hands, spread the dough evenly over the sheet. Let sit for 45 minutes to proof again.
Combine 2 Tbsp oil with the Italian herbs, garlic, and salt. Let sit to infuse the oil.
After the dough proofs. poke several holes (dimple) in the top of the dough using the index finger and thumb. Set aside to rest for 20 minutes.
Brush herb infused oil onto the top of the dough or drizzle evenly over. Spread the sautéed onions evenly over the dough. Spread sautéed mushrooms over.
Preheat oven to 400°F and bake for 25 to 30 minutes. Remove and let cool before slicing. Serve as is, with warm pizza sauce, or a bowl of hot soup.
Nutritional Information
Per serving: 140 calories, 6g fat (38% calories from fat), 4g protein, 19g carbohydrate, 2g fiber, 0mg cholesterol, 107mg sodium