Miso Mushroom Focaccia

Prepare the mushrooms:

1. Preheat oven to 425°F/218°C.
2. Place the thinly sliced mushrooms in a single layer on large baking sheet lined with parchment paper or aluminum foil.
3. Roast the mushrooms for 15-20 minutes, or until the moisture from the mushrooms have evaporated.
4. Remove the mushrooms from the oven and cool.
5. In a bowl, stir together the miso paste, minced garlic, olive oil and maple syrup.
6. Add in the mushrooms and coat evenly with the miso mixture.
7. Cover and set aside in the fridge until ready to use.

Make the focaccia dough:

1. Mix the flour, yeast, salt, water and olive oil together in a large bowl or container (make sure it has enough room for dough expansion).
2. Cover and let it rest at room temperature for up to 8 hours.
3. Place the dough into the fridge overnight to let the fermentation process slow down.
4. The next morning, remove the dough from the fridge and leave at room temperature for 2-3 hours, until it warms up.
5. Once the dough has warmed up to room temperature, gently pour out the dough (you don't want to lose all those bubbles!) into a 9" by 13" baking pan lined with parchment paper.
6. Tip: Use a lightly oiled silicone spatula to help scrape the dough out with ease.
7. Lightly press the dough out evenly, taking care not to pop any air bubbles and stipple (make holes) over the surface.
8. Cover and let the dough rise for about 30 minutes before adding the miso mushroom mixture on the dough.
9. Bake at 425°F/218°C for 20-25 minutes, until golden brown and mushrooms are slightly crisp.
10. Remove from oven and transfer to a cooling rack to cool completely.
11. Garnish with fresh chopped parsley and slice into squares or rectangles.