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Home » Uncategorized » Blue Cheese, Pepper, Steak & Mushroom Focaccia

Blue Cheese, Pepper, Steak & Mushroom Focaccia

August 12, 2009 · WCC Administr@tr · 8 Comments

mushroomfocaccia-3780619

I’m catching up on my Bread Baker’s Apprentice Challenge with Peter Reinhart’s recipe for Focaccia (which you can get from his book below, starting on page 159-167). There are 2 versions of Focaccia in his book – standard and poolish (which involves a starter). For this challenge I went with the standard recipe. This time around, I didn’t make individual portions or mini focaccia, but I do plan on it in the future!

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The standard recipe involves a dough made with flour, yeast, salt, sugar, olive oil and water. Once it’s combined into a sticky dough, it’s formed into a rectangle, stretched and folded upon itself. This recipe definitely requires patience since you must stretch and fold it upon itself 3 times every 30 minutes.

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Once it’s had it’s third fold over, the dough is left to rest for an hour. The dough gets a nice, liberal coating of herb oil (and I stress liberal!) before it’s wrapped and chilled overnight.

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I could have left the focaccia as is and baked it once it came up to room temperature, but I wanted to turn this dough into a pizza. For toppings, I used a mixture of caramelized cremini mushrooms, onion, red bell pepper, crumbled blue cheese and seasoned skirt steak. It’s baked in a 500 degree oven until beautifully browned.

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This recipe was a lot of fun to make simply because you really got your hands in the dough. (I especially enjoyed dimpling the focaccia.) I liked how rustic it was and versatile enough to customize it with whatever toppings you want.

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Comments

  1. Becca says

    August 13, 2009 at 3:08 pm

    This looks delish! Did you cook the steak before adding to the foccacia and baking?

    Reply
  2. Patsyk says

    August 13, 2009 at 5:52 pm

    Love the flavor combination you chose to top the bread!

    Reply
  3. Lisa says

    August 13, 2009 at 6:32 pm

    Looks delish! I've always wanted to make my own foccaccia from scratch. This sounds like a good recipe to try!

    Reply
  4. Krystal R says

    August 13, 2009 at 10:28 pm

    Hmmm, you had me at blue cheese. I love these flavor combos, your foccacia bread looks great. Bread is such a challenge for me…I'll wait until the season changes a bit before I attempt this one. I'm still bookmarking it!!!

    Reply
  5. Pete Eatemall says

    August 14, 2009 at 3:59 am

    Cant wait to make this recipe. I make focaccia all the time so it will be nice to compare….Yours looks awesome!! Happy Baking!

    Reply
  6. Spryte says

    August 16, 2009 at 11:29 pm

    This looks fabulous!!!!

    Reply
  7. misterrios says

    August 20, 2009 at 6:41 pm

    The whole thing looks great. Nice idea on adding all those toppings!

    Reply
  8. Nico says

    August 28, 2009 at 2:57 pm

    very tempting!! nice

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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