For the focaccia
1 block fresh yeast
300ml lukewarm water
50ml olive oil
For the topping
2 garlic cloves
150ml olive oil
2 red onions
250g chanterelle mushrooms
100g porcini mushrooms
2t fennel seeds
fleur de sel and black pepper
To prepare the focaccia dough, sift flour into a bowl and make a well in middle. Dissolve yeast into water and pour into well. Add oil and salt, then knead to silky consistency. Shape into a ball, cover up and leave to rest for two hours.
To make the topping, crush garlic and mix with oil. Cut onions into wedges. Clean leek and cut into three parts, then again lengthwise into strips around eight millimetres wide. Clean mushrooms and cut large ones into quarters or slices. Halve large chanterelle mushrooms lengthwise.
To make the focaccia, preheat oven to 220˚C. Knead dough vigorously and divide into four pieces. Make oval shapes by rolling out two pieces of dough until around half a centimetre thick.
Place dough shapes on a baking tray lined with parchment. Cover and allow to prove for another 15 minutes, then pierce holes in dough with a finger or tip of a spoon. Garnish with half the mushrooms, leek strips and onions. Drizzle with half the garlic oil, sprinkle with half the fennel seeds and season to taste.
Bake on bottom rack of oven for 15–20 minutes. In the meantime prepare and bake the remaining two pieces of dough in the same way.
This recipe was published in HL June 2016.