This warm loaf of love is being shared with you courtesy of Megan of the beautiful Austin food blog Stetted. If you’re looking for a fresh take on the breaking of bread this Thanksgiving, Shiitake Sage Foccacia is a simple, delicious idea for you!
I’ve often said that I am a breadatarian. I could never give up carbs, because bread is just too darn delicious. Comforting and convenient, it’s hard to resist a warm slice of fresh bread. When in England at 15, our small group would buy small boules to snack on as we toured small villages. Granted, this was partially due to thrift and picky taste buds, but looking back on it I realize that we were enchanted by the idea of a shop devoted solely to bread.
These days bakeries aren’t so few, but now I’ve moved on to the enchantment of baking my own bread, and my family happily imbibes my offerings. My current obsession is throwing all sorts of different ingredients into dough and seeing what happens. One of the best vehicles for this is foccacia, a versatile bread that can take on anything, from meat to grapes.
With the holidays upon us one of my favorite flavors has been taking center stage: sage. This odiferous herb pairs wonderfully with a number of ingredients, and mushrooms are a great example. I chose shiitake mushrooms to help create this savory focaccia, sauteing them for a few minutes with shallot and sage to really bring out the flavors before adding them to the top of the unbaked dough. Once baked, the flavor permeates through the bread, making it a lovely accompaniment to soup, salad, pasta, or grilled meats.
Mushroom Sage Focaccia
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon yeast
- 1 1/4 teaspoons salt, divided
- 2 tablespoons olive oil, divided
- ½ cup water
- 1 cup sliced shiitake mushrooms
- 1 tablespoon diced shallot
- 1 tablespoon fresh chopped sage
Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.
Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.
Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.
Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.
Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.