Crispy, fluffy and chewy focaccia bread topped with mushrooms, scallions and garlic. Brushed generously with miso garlic butter… a slice of heaven.
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Description
Crispy, fluffy and chewy focaccia bread topped with mushrooms, scallions and garlic. Brushed generously with miso garlic butter… a slice of heaven. This no knead small batch focaccia is a should strive!
Focaccia
- 324g bread flour
- 5g instantaneous yeast
- 6g salt
- 285ml water
- 1/4 cup olive oil, divided
- 1 scallion, sliced
- 2–3 oyster mushrooms, sliced
- 6–8 cloves of sliced of roasted garlic (I used my miso braised garlic)
Miso Garlic Butter
- 4 tbsp vegan butter (60g)
- 2 tbsp miso paste (40g)
- 1 – 1 1/2 tbsp maple syrup (20ml)
- 4–6 garlic cloves, minced (25g)
- Flaky salt, elective
- Night time earlier than: In a big bowl, add flour, salt and instantaneous yeast and whisk collectively. Then pour within the water and blend with a spatula or picket spoon till a moist and sticky shaggy dough ball kinds. A moist dough will end in a fluffier focaccia. Add 1 tbsp of olive oil on high and rub the floor to coat. Cowl the bowl with a barely damp tea towel after which place into the fridge in a single day (12-15 hours).
- Following day: The dough ought to nonetheless be moist and elevated in measurement. Grease or line a 11 x 8 inch pan. Add one tablespoon of olive oil to the pan. Rub some olive oil onto your fingers after which pull the edges of the dough in direction of the center, rotating the bowl till all sides are pulled in. Switch to ready baking pan and flip it as soon as to make sure your entire ball of dough is coated in olive oil. Let the dough relaxation for a minimum of 2 1/2 – 4 hours or till the dough has unfold near the sides of the pan (it ought to look double in measurement).
- Within the meantime, make the miso garlic butter. Add butter to a pan over medium excessive warmth. As soon as belted, add minced garlic and prepare dinner till aromatic. Flip off and take away from warmth and pressure the butter to separate the garlic. Whisk within the miso paste and maple syrup. Style and alter quantity of miso paste and maple syrup to desired style.
- Slice the oyster mushrooms 2mm (1/8 inch) thick. Slice scallions 2 inch in size.
- Preheat oven to 425 F. Drizzle one tbsp of oil on the dough and flippantly coat fingers in oil once more. Dimple the dough utilizing your fingers by urgent them near the underside of the pan (however not during). Enable the bubbles to type (don’t pop them!).
- (Elective: Sprinkle flakey salt on high (not an excessive amount of as a result of the butter is salted)). Place desired quantity of sliced mushrooms on the dough. Press scallions into the dough between oyster mushrooms. If utilizing braised miso garlic, unfold and press these in as nicely. Drizzle with another tablespoon of oil on high.
- Place into center rack of your oven and bake for 20-22 minutes or till floor is crisp and deep golden. Switch the focaccia to a cooling rack. Generously brush the miso garlic butter on high. Enable it to chill for quarter-hour earlier than slicing and serving.
Notes
- *prep time doesn’t embrace resting time
- Useful Tools: spatula, mixing bowls, whisk
- Dietary Data Disclaimer: Diet info is a tough estimate calculated on a web-based device (Cronometer).
- Prep Time: 12 hours
- Cook dinner Time: 25 minutes
- Class: bread
- Technique: baking
- Delicacies: vegan, italian
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