Wild Mushroom and Sage Whole Wheat Focaccia with Pear Apple Glaze

Wild Mushroom and Sage Whole Wheat Focaccia with Pear Apple Glaze

This is an easy bread to bake yourself with incredible savory flavor for these cooler months. Keep in mind humidity in your area because you may need more flour to handle the sticky dough. 100% whole wheat may be substituted for a denser texture.

Wild Mushroom and Sage Olive Oil

Pear Apple Aged Balsamic Vinegar

Whisk together below ingredients in a bowl and allow to stand about 10 minutes. Yeast will activate and become bubbly.

2 packages active dry yeast (about 4 ½ tsp; not self-rising)
½ cup Wild Mushroom and Sage Olive Oil
1 Tbsp. sugar
3 cups lukewarm water (105 to 115 degrees)

Using a stand mixer with a dough hook, combine:

2 ½ cups all-purpose flour
2 ½ cups whole wheat flour
1 Tbsp. Black Truffle Salt (optional)
1 Tbsp. kosher (coarse) salt
1 Tbsp. thyme leaves, chopped
1 Tbsp. sage leaves, chopped

Add yeast mixture and continue mixing, stopping to scrape down sides of bowl. A large dough ball will form. Allow this to knead in the bowl about 10 minutes, adding more flour as necessary. A little over 1½ pounds of flour in total.

On a standard sized baking sheet (18” x 13”), drizzle:

¼ c. Wild Mushroom and Sage Olive Oil
2 Tbsp. cornmeal, sprinkled around

Turn dough on to prepared pan and allow to rise about 15 minutes in a warm spot. Using your hands, push and spread out dough to all sides of pan, pressing your fingertips in to dimple the dough. Drizzle a couple teaspoons of olive oil over the whole thing and sprinkle with another tsp of coarse salt. Another option is to add some chopped parsley and/or parmesan cheese to the top.

Bake in a 400 degree oven for 12 mins.

Remove briefly to brush on 3 Tbsp Pear Apple Balsamic Vinegar.

Bake another 2-3 minutes to set glaze; cool on a wire rack

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