Focaccia with Porcini Mushroom and Sage EVOO
Updated: Jan 8
2 1/4 teaspoons quick yeast
2 teaspoons honey
2 1/2 cup warm water
5 cups all-purpose flour
1 tablespoon Kosher salt
5 tablespoons Ella's Porcini and Sage EVOO
5 tablespoons Ella's Bacon EVOO
2 slices of bacon, cooked and chopped
6-8 fresh sage leaves
1 tablespoons Sea Salt
Place yeast, honey, and warm water in the bowl of an electric mixer fitted with the dough hook attachment, let rest for 5 minutes or until yeast is bubbly. Add the flour and salt and stir until combined and very sticky. Remove the bowl from the mixer and drizzle the dough with 3 tablespoons of porcini and sage olive oil and 3 tablespoons of bacon olive oil. Using your
hands (pat your hands in a little of the olive oil to keep the dough from sticking), gently turn the dough over a couple times, coating in the oil. Cover the bowl with plastic wrap and set aside (preferably in a warm spot in your kitchen) to rise for 3 hours or until the dough has doubled in size.
Drizzle 1 tablespoon of porcini and sage olive oil and 1 tablespoon of bacon olive oil in the bottom of a 13x9-inch baking pan. Using a rubber spatula, transfer the dough to the p
repared pan, cover with plastic wrap, and let rest for another 30 minutes.
Preheat oven to 450°F, placing a rack in the center of the oven. Press the dough (if necessary) out towards the corners of the pan. Using the tips of your fingers press several divots into the top of the dough. Drizzle the dough with the remaining 1 tablespoon of 1 tablespoon of porcini and sage olive oil and 1 tablespoon of bacon olive oil and place in the oven. Bake for 20-30 minutes or until fluffy and golden brown. Remove from the oven and set aside to rest for 10 minutes. Top the focaccia with sage leaves, and sea salt before slicing and serving.