MAITAKE, CARAMELIZED SHALLOT & SAGE FOCACCIA
FALL FOCACCIA … every bite tastes like an Autumnal harvest.
There is something especially heartwarming, mmm, soul-warming about a beautiful Fall maitake mushroom focaccia. Even the proccess of pulling the clusters apart gently with your fingers to preserve their naturally ruffled edges and organic shape has such a rewarding seasonal feel. It only gets better, because when you look at them fresh out of the oven, those delicate edges have become golden and lightly crisp while the centers remain tender.
Combine that with a slow-cooked caramelized shallot tossed in butter and olive oil and cooked until softened, lightly golden, and just beginning to caramelize. A scattering of seared Maitake, lightly caramelized shallots, and sage resolves itself in, well, the perfect seasonal, aromatic, and flavorful focaccia.
MAITAKE, CARAMELIZED SHALLOT & SAGE FOCACCIA
Maitake mushrooms, buttery caramelized shallots, and fresh sage turn this golden homemade focaccia into an irresistible savory centerpiece.
Ingredients
Instructions
- In a large mixing bowl, whisk together the flour, kosher salt, and instant yeast.
- Add the lukewarm water and use a rubber spatula to mix until a sticky, shaggy ball of dough forms. There should be no pockets of dry flour remaining.
- Drizzle a little olive oil over the surface of the dough and gently spread it across the top. This helps prevent the dough from developing a dry crust during its cold proof.
- Cover the bowl with plastic wrap, leaving plenty of room above the dough for it to rise.
- Refrigerate for at least 12 hours and up to 72 hours. For especially developed flavor and texture, allow the dough to cold-proof for approximately 48 hours.
- Coat a 9x13-inch baking pan with nonstick baking spray.
- Pour 2 tablespoons of olive oil into the pan.
- Using two forks, gently pull the dough away from the sides of the mixing bowl and fold the edges toward the center.
- Transfer the dough to the prepared pan and gently turn it so that it becomes coated with the olive oil.
- Leave the dough uncovered at room temperature for approximately 3 hours, until relaxed, airy, and noticeably risen.
- While the focaccia finishes its second proof, heat the butter and 1 tablespoon of the olive oil in a large skillet over medium-low heat.
- Add the shallots and season lightly with kosher salt.
- Cook for approximately 10 minutes, stirring occasionally, until the shallots are soft, translucent, and lightly golden. They should be partially caramelized rather than deeply browned, since they will continue cooking in the oven.
- Transfer the shallots to a bowl and allow them to cool.
- Gently pull the maitake mushrooms into naturally shaped pieces with your fingers. Avoid cutting them into uniform pieces so that their ruffled, organic structure remains intact.
- Return the skillet used for the shallots to medium-high heat and add the remaining 1 tablespoon olive oil.
- Add the maitake mushrooms in a loose layer. Season lightly with kosher salt and freshly ground black pepper.
- Sear for approximately 1 minute, tossing gently as needed. The mushrooms should just begin to take on color while remaining largely undercooked.
- Remove the skillet from the heat and allow the mushrooms to cool slightly.
- Position an oven rack in the center of the oven and preheat the oven to 425°F.
- Scatter the partially caramelized shallots evenly over the proofed focaccia.
- Arrange the maitake mushrooms across the dough, maintaining their natural shapes and leaving some of their ruffled edges exposed.
- Sprinkle the chopped sage evenly over the dough, then tuck the small whole sage leaves throughout the mushrooms and shallots.
- Drizzle 2 tablespoons of olive oil evenly over the focaccia.
- Coat your fingertips generously with olive oil. Press your fingers firmly into the dough, reaching nearly to the bottom of the pan to create deep dimples while working carefully around the toppings.
- Sprinkle the focaccia lightly with flaky sea salt.
- Bake until the focaccia is deeply golden across the top and golden and crisp underneath, approximately 30 - 35 minutes. Begin checking it after 25 minutes.
- Transfer the focaccia from the pan to a cooling rack.
- Finish with another light sprinkle of flaky sea salt.
- Allow to cool slightly before cutting and serving.
Notes
Caramelizing The Shallots: Do not fully caramelize the shallots on the stovetop. Approximately 10 minutes gives them enough time to soften and develop sweetness while leaving room for them to continue browning in the oven.
Searing The Maitake: The maitake mushrooms need only a very brief sear. Cooking them for approximately 1 minute adds flavor while preventing them from becoming overcooked or losing their distinctive shape during baking.
Breaking Up The Maitake: Pull the maitake apart by hand rather than cutting them. The irregular pieces preserve their feathery appearance and create a mixture of tender centers and crisp edges.
Using The Sage: Use both chopped sage and small whole leaves. The chopped sage distributes its flavor throughout the focaccia, while the whole leaves create more distinct pockets of sage and a beautiful finished appearance.
Choosing Sage Leaves: If any whole sage leaves are especially large, tear or roughly chop them before adding them so that they crisp rather than becoming tough.
