A tasty foccacia bread with a Nordic mushroom twist, made super easy with METTÄ’s Wild Mushroom Sauce.
Ingredients (For two)
- Water (500ml)
- Fresh yeast (50g) or Dry yeast (15-20g)
- Whole wheat flour (600g)
- Virgin olive oil (100ml)
- METTÄ Wild Mushroom Sauce (1 pouch)
- METTÄ Nettle Salt (to season)
Heat the water to lukewarm temperature. Crumble and dissolve the fresh yeast into the water, or if you are using dry yeast, mix the yeast with the flour. Add about half of the flour into the water and mix well. Knead the dough with your hands while adding the rest of the flour. Let the dough rise in a warm place in the mixing bowl, covered with a clean kitchen towel for about 30 mins. It should rise to be about double in size. Cover a large baking tray with baking paper and drizzle with a little olive oil (this way, also the bottom of the foccacia will be nice and crispy). Spread the dough onto the baking paper evenly pressing the it flat with your hands (it’s easier if you cover your hands in some flour). Let the dough rise for another 30 minutes on the baking tray covered with a kitchen towel. Mix the Wild Mushroom Sauce with water, according to the instructions on the bag, and let it sit for 10-15 mins.
When the dough has risen, press some dents into the dough using your fingers. Generously spread some olive oil onto the dough and finally spread the Wild Mushroom Sauce evenly onto the dough.
Bake on the bottom rack of the oven at 200 degrees celcius until the bread is nice and brown (about 30 minutes). When done, remove from the oven and sprinkle some Nettle Salt on top, remember that Wild Mushroom Sauce mixture has some salt in it already.
Recipe and photos by METTÄ Nordic