With mushroom-shaped cloud powder added to the dough and a layer of sautéed mushroom-shaped cloud on top , you get lucre with a robust umami profile .
Carson Downing
For more intense , concentrated flavour , dried mushrooms and mushroom powders are how to accomplish higher born umami . Traditionalfocaccia — with its crackly pocketed insolence and chewy interior — is delicious in its own right . But when you add mushroom pulverisation to the bread and a layer of sautéed ’ shrooms on top , you get bread with a deeply pungent back . It ’s an especially satisfying side forsoups or sweat .
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What Is Mushroom Powder?
mushroom cloud pulverization is made from mushrooms that have been dry and ground into a powder . you could find this savory powder at grocery stores andfarmers marketsor you could corrupt your own mushrooms and apply a food C.P.U. to make into a ok pulverization . employ it to add rich umami flavor to soup , sauce , and more .
Mushroom Focaccia Toppers
As with any focaccia recipe , you may choose to go with or without extra toppings . Here ’s what we suggest for topping this mouth-watering focaccia dough .
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Ingredients
3cupsbread flour
4Tbsp.mushroom powder
1Tbsp.instantyeast
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1/2tsp.onion gunpowder
1/4tsp.garlic pulverization
1 1/2cupswater
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1spraycooking spray
4Tbsp.olive oil
Toppings : ocean salt eccentric person , fresh rosemary folio flip in olive oil , and/or sautéed mushrooms
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Directions
Prep the Dough
In a large bowl or the bowl of a stand sociable flux the flour , barm , mushroom powder , onion pulverisation , garlic powder , and salt . Stir in the warm piss until mixture is moistened . ( The gelt will be sticky and voiced . ) insure the bowl with a crustal plate and let it stand at elbow room temperature 30 instant .
Start the Kneading Process
Uncover trough wet your hand with water . reiterate the follow folding stairs every 30 minutes ( for a total of 2 1/2 hours ) .
shut down 1 : snaffle the sharpness of the kale at 12 o’clock and fold it over itself , contract it in at 6 o’clock .
Test Kitchen Tip : Think of your roll of focaccia dough as an analog clock to knead the pelf in the bowlful every 30 minutes .
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Fold 2 : Thirty minutes later , close up the dough over itself from 3 to 9 o’clock .
Fold 3 : Fold the dough up from 6 to 12 o’clock after another 30 minutes .
fold up 4 : Thirty minutes after , for your last fold , fold lolly from 9 to 3 o’clock .
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Grease It Up
Lightly coat a 9 - inch square baking pan withnonstick cooking spray . Drizzle the pan with 2 Tbsp . European olive tree oil . transferral dough to prepared pan and spread into an even layer . ( Be careful not to deflate dough . ) Cover cooking pan with a baking sheet ; let rise 30 minutes more .
Dimple Dough
Preheat oven to 425 ° fluorine . Uncover loot . Drizzle 2 Tbsp . olive oil over surface of lucre . Using your fingertips , press indentations in dough , pressing through to bottom of pan and jiggle your fingers lightly to typeset indentation . Sprinkle boodle with desired toppers .
Bake and Serve
Bake until center is localize and inner temperature is 205 ° F when tested with an insistent - read thermometer , 20 to 25 minutes . Cool in cooking pan on a conducting wire stand 10 minutes . Remove focaccia from pan ; cool completely on wire rack .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily dieting . 2,000 calories a day is used for general nutrition advice .
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