Porcini, Olive and Rosemary Focaccia Recipe

Name: Porcini, Olive and Rosemary Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hot water; 1 ounce dried porcini mushrooms, reconstituted in 1 cup hot water (see instructions below); 1 envelope dry yeast; 1/4 cup olive oil; 2 teaspoons coarse salt; 2 teaspoons chopped fresh rosemary; 2 cups plus 4 tablespoons (about) unbleached all purpose flour; 1/2 cup coarsely chopped pitted brine-cured olives (such as Kalamata); 1 ounce dried porcini mushrooms; 1 cup hot water

Servings: persons

1
Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary.
2
Heat liquid in small saucepan to 105F to 115F.
3
Pour into processor.
4
Sprinkle yeast over.
5
Let stand until yeast dissolves, about 12 minutes.
6
Add oil, 1 teaspoon salt and 1 teaspoon rosemary.
7
Process 3 seconds.
8
Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary.
9
Mix in olives, using 4 on/off turns.
10
Turn out dough into large bowl.
11
Add porcini and knead until mixed in (dough will be firm and sticky).
12
Generously flour heavy large baking sheet.
13
Turn out dough onto sheet.
14
Using floured hands, press out dough to irregular 13 x 9-inch rectangle.
15
Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary.
16
Cover baking sheet with plastic wrap.
17
Let dough rise in warm draft-free area until puffy, about 1 hour.
18
Preheat oven to 400F.
19
Bake bread until crusty, about 25 minutes.
20
Serve warm or at room temperature.
21
Combine porcini and water in medium bowl.
22
Let stand until porcini soften, about 40 minutes.
23
Pour mixture into strainer set over small bowl.
24
Press porcini to release excess liquid.
25
Coarsely chop porcini.
26
Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Hot water, 1 ounce dried porcini mushrooms, reconstituted in 1 cup hot water (see instructions below), 1 envelope dry yeast, 1/4 cup olive oil, and more.

Yes, Porcini, Olive and Rosemary Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Porcini, Olive and Rosemary Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions