Shitake-Fennel Foccacia

Foccacia is such an easy thing to make - there's very little kneading required. The yeast does all the work. But with some toppings, it makes a tasty addition to your table. For the 'Fungi Feast for My Fun Guy', I made a double batch and opted to top foccacia with sauteed shitake mushrooms, sliced fennel, and fresh oregano. I served it with a dipping sauce of olive oil, balsamic vinegar, and black truffle oil.

4 C white whole wheat flour
2 t pink Himalaya salt
2 t dry active yeast
2 C warm water
2 C sliced shitake mushrooms
1 C sliced fresh fennel
4 T fresh oregano
olive oil

In a large bowl, stir flour, salt and yeast together until well combined. Saute the mushrooms and fennel in a splash of olive oil till softened. Add warm water and stir well until a sticky dough is formed. Let rise, covered, in a warm place for about 45 minutes to an hour.

Preheat oven to 350 degrees. Lightly oil baking pan and then add the dough to it and using your fingertips stretch the dough to fit the baking tin. Top with mushrooms and fennel, sprinkle with fresh oregano. Drizzle the dough with olive oil, sprinkle with pink Himalaya salt. Bake for 20 minutes or until golden brown. Serve immediately.

 

Gabe, Jenn and Mike's almost two-year-old, loved it, gobbling up square after square. Success.