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Focaccia with Chanterelles and Rosemary

Name: Focaccia with Chanterelles and Rosemary
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1 baking tray
Cuisine: Italienische Küche
Ingredients: 450 g plain wheat flour; 9 g fresh yeast; 65 ml extra virgin olive oil; 9 g table salt; 200 g fresh chanterelles; 1 sprig fresh rosemary; 1 pinch sea salt flakes

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75 min

Under an hour

Gurkerl Küche

Holen Sie sich den Duft des Waldes direkt in Ihre Küche! Diese luftige, hausgemachte Focaccia wird mit frischen Eierschwammerln und aromatischem Rosmarin verfeinert. Ein idealer Begleiter zu Wein, als Vorspeise oder einfach als herzhafter Snack für zwischendurch. Außen knusprig, innen herrlich weich – ein echtes Stück Italien mit österreichischem Wald-Flair.

Preparation method

Prepare the starter

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.

Knead and let the dough rise

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.

Prepare topping and bake

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.

Chef's tip

Serve the focaccia best still lukewarm with a glass of cool white wine. If fresh chanterelles are not available, king oyster mushrooms or button mushrooms can also be used.