Focaccia with porcini mushrooms, tomatoes or olives

Focaccia with porcini mushrooms, tomatoes or olives



Peel, cube and boil the potatoes, then mash with a fork. Put the flour in a bowl and create a well in the middle. Fill the well with the warm water, yeast, sugar, oil and potato. Lightly mix the ingredients in the well and dust with a little flour from the edge. Sprinkle the salt around the edge of the bowl then place in the X BO for 15 minutes on the fermentation setting ‘Proof dough’ (35 degrees, 20 % humidity). Meanwhile, wash and dice the mushrooms then fry in a little oil. Thoroughly knead the mushrooms into the dough then rest in the X BO on the fermentation setting for another 15 minutes. Lightly grease a baking tin and preheat the X BO to 170 degrees and 60 % humidity. Using the fermentation setting, proof the dough in a baking tin in the X BO for 5 minutes. Brush the dough with oil and make slight indents in it. Sprinkle with Fleur de Sel and bake for 30 minutes. The mushrooms can be replaced with tomatoes or olives.

Serves two

  • 80 g potatoes
  • 250 g spelt flour (type 630)
  • 100 ml warm water
  • 12 g fresh yeast
  • 1 pinch of raw cane sugar
  • 25 g extra virgin olive oil
  • 5 g natural or sea salt
  • 150 g porcini mushrooms (optional: 50 g dried tomatoes in oil plus 6 cherry tomatoes or 60 g pitted olives)
  • A little olive oil for brushing, Fleur de Sel for garnishing

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