Miso Mushroom Focaccia
User Reviews
5
Miso Mushroom Focaccia
Description
Miso Mushroom Focaccia starts by roasting sliced mushrooms until their moisture evaporates, concentrating their flavor and texture. The mushrooms are then coated in a mixture of white miso, minced garlic, olive oil, and maple syrup, enhancing umami and providing a subtle sweetness. This preparation is chilled until use.
The focaccia dough is made with all-purpose flour, active dry yeast, salt, water, and olive oil. It undergoes a slow fermentation process, first resting at room temperature, then refrigerating overnight to build flavor and texture. Before baking, the dough is warmed to room temperature.
The finished focaccia combines a tender crumb with a golden crust, topped with the savory miso mushrooms and fresh parsley. This creates a balanced dish where the miso mushrooms provide rich, savory notes contrasting with the mild, olive oil-scented bread. It can be served as a snack, side, or light meal.
Ingredients
Miso mushrooms:
- 1 lb mushrooms thinly sliced
- 1 tablespoon white miso
- 1 teaspoon garlic minced or garlic powder
- 1 tablespoon olive oil
- 2 teaspoon maple syrup
Focaccia dough:
- 480 g all-purpose flour
- 7 g active dry yeast
- ¼ teaspoon salt increase to ½ teaspoon if you prefer the dough to have more salt, fine sea salt
- 450 ml water cool
- 60 ml olive oil
Garnish:
- 1 tablespoon parsley chopped, fresh
Instructions
Prepare the mushrooms:
- Preheat oven to 425°F/218°C.
- Place the thinly sliced mushrooms in a single layer on large baking sheet lined with parchment paper or aluminum foil.
- Roast the mushrooms for 15-20 minutes, or until the moisture from the mushrooms have evaporated.
- Remove the mushrooms from the oven and cool.
- In a bowl, stir together the miso paste, minced garlic, olive oil and maple syrup.
- Add in the mushrooms and coat evenly with the miso mixture.
- Cover and set aside in the fridge until ready to use.
Make the focaccia dough:
- 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).
- Cover and let it rest at room temperature for up to 8 hours.
- Place the dough into the fridge overnight to let the fermentation process slow down.
- The next morning, remove the dough from the fridge and leave at room temperature for 2-3 hours, until it warms up.
- 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.
- Tip: Use a lightly oiled silicone spatula to help scrape the dough out with ease.
- Lightly press the dough out evenly, taking care not to pop any air bubbles and stipple (make holes) over the surface.
- Cover and let the dough rise for about 30 minutes before adding the miso mushroom mixture on the dough.
- Bake at 425°F/218°C for 20-25 minutes, until golden brown and mushrooms are slightly crisp.
- Remove from oven and transfer to a cooling rack to cool completely.
- Garnish with fresh chopped parsley and slice into squares or rectangles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 81mg | 3% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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