When I go to the weekend market (instead of the week, yes I am lucky, I am always at home with Mini-Miss)), there is a small mushroom producer who has lots of varieties, including super mushrooms. Really, I’ve never eaten better, so I eat them cooked all the sauces as much raw as cooked. Moreover, it is with mushrooms that I had prepared a little mellow during the holidays (what you have not yet tasted it !!!).
Today, in the direction of Italy with this focaccia with mushrooms and feta, which adds a little bit of arugula for freshness, to enjoy with a good salad or not ! And then this focaccia is without blame, because the dough is made from whole wheat, which I found also in a super-producer in the market.
Focaccia with mushrooms, feta and rocket
Ingredients (for 1 focaccia average)
- 250 g of flour whole wheat or T-80
- 40 g of olive oil
- 13 cl of lukewarm water + 2 tbsp
- 1 sachet of baker’s yeast
- 1 c. c. of sugar
- 2 g of salt
- 200g Paris mushrooms fresh
- 100 g of feta cheese
- 40 g of parmesan
- 2 cloves of garlic
- 1/2 bunch of arugula
Put the yeast, baker’s, sugar and two tablespoons of water in a ramekin and leave aside for 10 minutes.
Mix together the flour, salt and olive oil and then add the yeast mixture. Knead for about 5 minutes to get a nice dough elastic. Place the dough in an oiled bowl, cover with a cloth and let stand at room temperature 30 minutes.
During this time, snip the mushrooms and the garlic and put it in a pan with a drizzle of olive oil. Sauté over medium heat 10 minutes, until the mushrooms have sweated all their water.
Dégazez the dough with the fist, then spread in such a way that rectangular. Leave to swell again 20 minutes covered.
Preheat the oven to 220°.
Make small indentations with your fingers on the dough and then add in the mushrooms and the feta cheese in pieces. Drizzle with olive oil.
Bake for 20 minutes.
Divide the arugula on the focaccia is cooked.