Focaccia with Chanterelles and Rosemary

For the starter, mix 150 g flour with 150 ml lukewarm water and the yeast in a bowl. Cover with cling film and let rise in a warm place for 10 to 12 hours.

Mix the starter with the remaining 300 g flour, 200 ml lukewarm water, 1 tbsp olive oil, and 8 g salt and knead briefly. A rather soft, sticky dough will form. Place this in an olive oil-greased bowl, cover with a kitchen towel, and let rise for 2 hours. Fold the dough once every 30 minutes to release the air.

While the dough is rising, prepare the chanterelles. Clean them, halve larger mushrooms, and mix in a bowl with one tablespoon of olive oil and a pinch of salt. Pluck the rosemary needles from the sprig.