Focaccia with Oyster Mushrooms

I made this recipe every day as a chef at the Chapter’s Bookstore and Café in Vermont. I have topped it with just about everything, but here it is crowned with glorious fall oyster mushrooms. I always make it in a machine, but it can be hand-kneaded as well.

Makes 1 loaf

  • 4 cups bread flour
  • 3 cups whole-wheat flour
  • 2 tablespoons dry-active yeast
  • 2 teaspoons sugar
  • 1 tablespoon coarse salt, plus more for topping
  • ½ cup plus 3 tablespoons olive oil, divided
  • 2½ cups warm water
  • ½ pound oyster mushrooms, sliced

Place flours in a stand mixer fitted with a dough hook. On one side of the bowl, place the yeast and sugar. Deposit the salt on the other. Add ½ cup oil and 2½ cups warm water. Turn mixer on to low. As the flour becomes incorporated, gradually increase the speed of the mixer to medium. Beat the dough for at least 5 minutes, or until it forms a smooth ball. Turn it out onto the counter, and lightly oil the bowl. Return the dough to the bowl. Cover and let rise until doubled. Preheat oven to 350°. Thoroughly oil a 12×17 baking pan. Turn the dough out onto it. Press it out to fill the pan. Cover with a towel and let rise, about another 30 minutes. Meanwhile, toss the sliced mushrooms in the 3 tablespoons oil. Once the dough has risen again, dimple it with your fingers. Place the mushrooms on top in an even layer. Drizzle with any remaining oil. Sprinkle with additional coarse salt. Bake for 20–30 minutes, or until the bottom sounds hollow when tapped. Remove from pan immediately, and let cool on a rack.