Potato Focaccia with Oyster Mushrooms Recipe (2024)

By Martha Rose Shulman

Potato Focaccia with Oyster Mushrooms Recipe (1)

Total Time
30 minutes active preparation, and 3⅓ hours for rising and baking
Rating
4(68)
Notes
Read community notes

I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough in Carol Field’s book, “Focaccia.” I thought I would need to reformulate my flour amounts, but I found that the dough was too moist without the amount of flour I normally use. It’s much easier to make this dough using a stand mixer than to mix it by hand because it’s quite sticky. The bread is moist and savory, perfect with the oyster mushroom topping. You can use other wild mushrooms such as maitakes instead, but I find oyster mushrooms the easiest to find and the least expensive.

Featured in: A Week of Focaccia

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Ingredients

Yield:1 large focaccia, serving 12

    For the Sponge

    • 1teaspoon / 4 grams active dry yeast
    • ½cup / 120 ml lukewarm water
    • ¾cup / 90 grams unbleached all-purpose flour

    For the Dough

    • 8ounces / 225 g potatoes, such as Yukon gold, peeled and diced
    • 1teaspoon / 4 grams active dry yeast
    • 1cup / 240 ml lukewarm water
    • 3tablespoons extra-virgin olive oil
    • ¾ to 1cup / 100 to 125 grams unbleached all-purpose flour, as needed
    • 2cups / 250 grams whole wheat flour or durum flour
    • teaspoons/ 12 grams fine sea salt

    For the Topping

    • 2tablespoons extra-virgin olive oil
    • 2teaspoons finely chopped fresh sage
    • 1 to 2garlic cloves, to taste (optional)
    • ½pound oyster mushrooms
    • Salt and freshly ground pepper to taste
    • 12 to 24small sage leaves

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

216 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 5 grams protein; 265 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Potato Focaccia with Oyster Mushrooms Recipe (2)

Preparation

  1. Step

    1

    Make sponge. Combine yeast and water in the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.

  2. Step

    2

    While starter is proofing, steam potatoes above 1 inch of boiling water until tender, 15 to 20 minutes. Mash with a potato masher or put through a potato ricer or sieve. Set aside to cool.

  3. Step

    3

    Make dough. Whisk together yeast and water in a small bowl and let stand until creamy, a few minutes. Add to sponge in mixer bowl, along with the olive oil. Add mashed potatoes, flours (using smaller amount of unbleached flour) and salt and mix in with paddle attachment for 1 to 2 minutes, until ingredients are amalgamated. Change to dough hook and knead on medium speed for 8 to 10 minutes, adding more white flour if dough seems impossibly sticky (it will be sticky no matter what). The dough should come together and slap against the sides of the bowl. It will be tacky.

  4. Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1½ hours.

  5. Step

    5

    Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands, as dough is sticky, and press out dough until it just about covers the bottom of the pan. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.

  6. Step

    6

    Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it. Place olive oil, sage and garlic in a small saucepan and heat over medium heat until the ingredients begin to sizzle in the oil. Allow to sizzle for 30 seconds, then remove from heat, swirl the oil in pan and transfer to a measuring cup or small bowl or ramekin. Allow to cool.

  7. Step

    7

    Cut away the tough stems bottoms from the mushrooms and tear large mushrooms into smaller pieces. In a large bowl, toss with salt and pepper and the cooled olive oil mix. With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so you leave indentations. Arrange the mushrooms over the dough. Drizzle on any oil left in the bowl.

  8. Step

    8

    Place pan in oven on baking stone. Spray oven with water 3 times during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove the focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. Arrange the whole sage leaves over the top. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

Tip

  • Advance preparation: The dough can be made through Step 3 and refrigerated for up to 5 days. Punch it down, oil it lightly and seal in a plastic bag. You must reshape it into a ball and let it warm up and rise again before proceeding with Step 5. Once baked, focaccia will not keep well, but once it dries out, it’s great lightly toasted in a toaster oven or on the grill.

Ratings

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68

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Cooking Notes

Virginia

after boiling (used red) potato, mashed it over heat in a sauce pan to steam off water; used 2c. white whole wheat to 1 c. semolina flour; mixed w. paddle mixer for longer time; bread hook for longer time til dough was less sticky; oiled proofing bowl w olive oil; could have halved the recipe and made a thinner focaccia; focaccia turned out about 1 inch thick, baking time was towards the 30- 33 minute window.
used mushrooms i had which were plain white ones and dried sage. Forgiving recipe

Veronica

I made the dough and refrigerated it overnight and it worked great. I also put a pan with an inch of water in the bottom rack of the oven for the first 10 minutes of baking (instead of spritzing water).

jules

Not quite your traditional focaccia dough. The potato threw me off. The topping was really tasty though.

Virginia

after boiling (used red) potato, mashed it over heat in a sauce pan to steam off water; used 2c. white whole wheat to 1 c. semolina flour; mixed w. paddle mixer for longer time; bread hook for longer time til dough was less sticky; oiled proofing bowl w olive oil; could have halved the recipe and made a thinner focaccia; focaccia turned out about 1 inch thick, baking time was towards the 30- 33 minute window.
used mushrooms i had which were plain white ones and dried sage. Forgiving recipe

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Potato Focaccia with Oyster Mushrooms Recipe (2024)

FAQs

Do you have to cook oyster mushrooms before eating? ›

While you can eat oyster mushrooms raw and they can be quite pretty added to salads, they tend to have a slightly metallic flavor when uncooked. Cooking brings out their delicate flavor, turning their spongy texture into something uniquely velvety.

Do oyster mushrooms cook differently? ›

Once you learn how to cook oyster mushrooms, you'll realize it isn't too different from cooking other types of mushrooms. Oyster mushrooms can be roasted, sautéed, grilled, or stir-fried. Because they soak up moisture easily, they are also good simmered in soup broth and stew or braised in sauce.

How do you cut and cook oyster mushrooms? ›

Decide on Slices or Chunks: Oyster mushrooms can be cut into thin slices or larger chunks, depending on your preference and the recipe you're following. Thin slices work well for sautéing or stir-frying, while bigger chunks are ideal for grilling or roasting.

What is the best way to eat oyster mushrooms? ›

Pan-fried. Whether it be king or pearl oyster mushrooms, pan-frying them is the best way to cook them because these mushrooms marinate easily and cook fast. Crispy fried mushrooms work great as a side or topping due to their ability to add textural contrast to any kind of dish you're making.

Do you eat the stems of oyster mushrooms? ›

Get ready to relish the full mushroom experience! The stems of white button, crimini, portabella, oyster, and king oyster mushrooms are entirely edible and bursting with savoury goodness. These tasty stems add texture and depth to your dishes, allowing you to enjoy the whole mushroom with every delightful bite.

Can you overcook oyster mushroom? ›

Overcooking is another issue since it can lead to a slimy texture instead of the desired slight chewiness. Also, due to their unique flavor, complementing them with other ingredients can be challenging for some.

How do you know when oyster mushrooms are done cooking? ›

King oyster

King oysters are big enough to be split lengthways and roasted, but Bebbington also suggests shredding them into strings with two forks before cooking them on a tray in the oven. “Low and slow, 15 minutes,” he says, “until they're chewy but not crispy.

Should I tear or cut oyster mushrooms? ›

Unlike some other mushrooms, the stems of oyster mushrooms are tender, and you don't need to remove them before cooking. Rather than use a knife to cut the large mushrooms into smaller pieces, use your fingers to gently tear them into smaller chunks.

What are the benefits of eating oyster mushrooms? ›

Eleven potential health benefits of oyster mushrooms include:
  • Prevent osteoporosis and arthritis.
  • Boost vitamin D levels.
  • Help maintain blood pressure.
  • Lower bad cholesterol levels.
  • May prevent anemia.
  • Rich in antioxidants.
  • Provide protection against cancer.
  • Boost bone mineral density.
Jul 7, 2022

Can you eat uncooked oyster mushroom? ›

Oyster mushrooms can come in many forms, like fresh or dried. You can eat raw oyster mushrooms, which are a great addition to salads, but sometimes they can have a slight metallic taste if they're uncooked. Cooking oyster mushrooms is simple, and when cooked, they have a subtle flavour and a velvet-like texture.

Are raw oyster mushrooms safe to eat? ›

All types of oyster mushrooms can be eaten raw, but they are generally better when cooked. Raw oyster mushrooms have a spongy texture and a slight metallic taste that is eliminated when cooked. King oyster mushrooms are technically edible raw, but their dense and chewy texture makes them less enjoyable.

Should you wash oyster mushroom with water before frying? ›

Most oyster mushrooms usually don't need too much cleaning—simply wipe them with a damp paper towel.

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