Focaccia aux champignons

Lorsque je vais le week-end au marché (au lieu de la semaine, oui j’ai de la chance, je suis toujours à la maison avec Mini-Mademoiselle)), il y a un petit producteur de champignons qui a plein de variétés, dont des supers champignons de Paris. Really, je n’en ai jamais mangé de meilleurs, alors je les mange cuisinés à toutes les sauces autant crus que cuits. C’est d’ailleurs avec ses champignons que je vous avais préparé un petit velouté pendant les fêtes (quoi vous ne l’avez pas encore goûté !!!).

Aujourd’hui, head to Italy with this mushroom and feta focaccia with a little arugula for freshness, to taste with a good salad or not ! And then this focaccia is beyond reproach, because the dough is made with wholemeal flour, that I also find in a super producer on the market.

Focaccia aux champignons

Mushroom focaccia, feta and arugula

Ingredients (pour 1 medium focaccia)

250 g whole wheat flour or T 80
40 g d’huile d’olive
13 cl lukewarm water + 2 c. to s.
1 packet of baker's yeast
1 c. at c. sugar
2 g de sel
200g fresh button mushrooms
100 g of feta
40 g of parmesan
2 cloves of garlic
1/2 bunch of arugula

Description

Put the baker's yeast, the sugar and the two tablespoons of water in a ramekin and set aside 10 minutes.

Mix the flour together, salt and olive oil then add the yeast mixture. Knead about 5 minutes to obtain a nice elastic dough. Place the dough in a greased bowl, cover with a tea towel and let stand at room temperature 30 minutes.

Meanwhile chop the mushrooms and garlic and put everything in a pan with a drizzle of olive oil. Fry over medium heat 10 minutes, by the time the mushrooms have sweated out all their water.

Degas the dough with your fist then roll it out in a rectangular shape. Let rise again 20 minutes under cover.

Preheat the oven to 220°.

Make small indentations with your fingers all over the dough then add the mushrooms and the feta cheese into pieces. Drizzle with olive oil.

Bake 20 minutes.

Focaccia aux champignons