Focaccia with king trumpet mushrooms (eryngii)

There goes nothing about a good italian dish..... eaten together with some friends on a sunny, mild evening!

A sunny and warm spring evening sharing with your friends maybe already with grilling summer can come. The weekend seemed to be bright and sunny as the last days and I was invited over to friends for spending a sunny eyevening. 

Coming with empty hands- NO. Italian dishes loves everybody and hesitating weather making a cold or warm dish it ended up to be a warm fingerfood. I was inspired by the last weekend served flamecake on my grandfathers furneral (may he Rest in Peace) sniff....

I wasn't sure if I should make either a flamecake or a focaccia, at the end I decided the focaccia as I knew my friends will turn the grill on with lot of sides bowl to serve yourself on the buffet. A focaccia goes really better with this. But layer with what? There are so many possibilities of vegetables.. Then I went for the great looking king trumpet mushrooms, not a vegetable you mostly get the whole year through. 

I made the dought the day before and saved a lot of time the next day. 

My friend was so happy about the focaccia and it was eaten right away. Special were the dried porcini in the dought. Defenetly great!!!

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Focaccia with trumpet mushrooms

Time: 55 min, including soaking, go - and baketime

Ingredients:
Dough:
20 g dried porcini
500 g flour
1 cube of fresh yeast (about 20g)
100 ml Oliveoil
1 tsp. salt

Toping:
200 g small shallots
350 g king trumpet mushrooms
thyme oil
1 bunch of thyme
100 ml Oliveoil
Fleur de sel
pepper

Direction:
Soak the dried porcini mushrooms for about 30 minutes in hot water. After put the mushrooms in a cloth , squeeze it well and chop finely. 

Give flour into a bowl , press a hole in the middle , into it crumble the yeast and dissolve with 200 ml of lukewarm water. Mix everything from the edge with a fork. Add olive oil , salt and the mushrooms and knead to a smooth dough. Shape the dough into a ball and let it go, covered for 3 hours in a warm place .

For the topping: Cut the shallots in half and lengthwise into thin strips. Cut trumpet mushrooms into thin slices. For the thyme oil, pluck off the thyme leaves and puree in a blender together with the olive oil medium fine. Season with fleur de sel .

Prehat oven at 280 degrees, (gas 6-7, convection not recommended) with the baking sheet on the bottom rack. Knead the dough again and cut into 4 equal pieces. Roll in succession 2 pieces of dough on a floured surface to a thickness of 5 mm oval (approx. 30 x 17 cm). Prick the dough with a fork several times and brush with olive oil. Next to each other, put both doughs on the hot baking sheet and evenly cover with half the shallots and mushrooms. Sprinkle the mushrooms with olive oil puree and sprinkle with fleur de sel and pepper.

Bake the focaccia in the oven on the bottom rack 10 -12 minutes. 
After the time take focaccia from the oven, sprinkle with the remaining thyme and serve drizzled with thyme oil. 

Follow the same process with the remaining two dough halves.

Note:
You can easily prepare the dough the night before, let it go three hours, knead, cover and store in the refrigerator . The next day, let go again 1 hour, cover the toping and bake.