The summer breeze brought some really nice fresh herbal smells into the air. That got me thinking about this week @JustinParke’s Plant Power Cooking Challenge.
As its mushroom season and there are pretty much available everywhere here, I got munchies for a Mediterranean Mushroom Bread. It's popular everywhere by the Mediterranean seaside, but most famous for it would be Italy, as its a form of Focaccia, shaped in a loaf.
I just got a beautiful ceramic Dutch oven as a present and I couldn't wait to try it out.
Ingredients:
- 200g wholemeal flour
- 175g of all-purpose flour (and some more for kneading)
- 2 teaspoons of dry yeast
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 250 ml of warm water
- 2 tablespoons of olive oil
- 200 g of button mushrooms
- 3 tablespoons of olive oil
- 4 garlic cloves
- rosemary
- thyme
- marjoram
- basil
- parsley
- 0.5 teaspoon of salt
- 150 g of canned olives
- Shake dry ingredients over a sieve into a large bowl. Slowly start adding warm water, while combining with a wooden spoon. When all mixed, start kneading with your hands on a floured surface. Knead until the dough gets soft and sticky. Cover it with 2 tablespoons of olive oil and place it back in a bowl and leave it to rise.
- While we wait for the dough, we can chop the mushrooms, garlic and herbs. For this occasion is best to use fresh herbs like: rosemary, thyme, marjoram, basil and parsley (you can use up to your taste).
- Place a large pan on the stove and heat up 3 tablespoons of olive oil. Add mushrooms and fry for about 6-8 minutes, stirring occasionally. Add garlic, herbs and 0.5 teaspoon of salt, cook for another minute and take off the heat. Cool it down before mixing it into the dough.
- Drain the olives and dry them in a paper towel. Roughly chop them.
- When the dough has doubled the size, it's ready to knead again. Add fried mushrooms and chopped olives and knead it into the dough. Add Some flour to get smooth and soft dough, but it should be very sticky.
Form a loaf, cover it with a kitchen cloth and let it rise again. - Preheat the oven on 240 ⁰C and place your Dutch oven in.
- Take your Dutch oven out (be careful and use extra protection as its very hot!) and place the loaf inside and put on a lid.
- Place Dutch oven back in your oven for about 30 minutes, then take it out, put off a lid and place it back in the oven uncovered, for about 10- 15 minutes.
- When your bread is done, flip it out of the Dutch oven and cool it down before cutting and serving.
That seems so good, provocative and nice...! And the pictures help a lot! Awesome!
Thank you @ylich! 😊
My pleasure!
This is an absolute masterpiece! What I wouldn't give to rip a piece of this off and shove it in my mouth!
Thats nice @carolynstahl, I would love to share!
Oh my that Mushroom Focaccia looks amazing I can almost smell the olive oil from here!!😍
Thank you, with some olive on top, just anything can be tasty! 😃
One of the more beautiful and tasteful-looking bread I've seen in my whole life! I definitely want to try it. Thanks for sharing the recipe!
Thank you!
When I started to bake bread myself, I didn't understand at first how to get a nice crust. But with a ceramic or cast iron pot with a lid its super easy.
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Well, if this was the first recipe in your new Dutch oven, I would say that's a good christening. As always, I can practically smell this loaf as I read the post. Nice work chef!
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It already became the holy pot in the kitchen 🙏😇
I'm really happy to remove the old cast iron pot to the outside fireplace. 😌
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You and your amazing yeast bakes have made me long for homemade bread, but this one is something else, looks sooo delicious, just beautiful @blackberryskunk
Thats so nice of you @lizelle!💚