Recipe Details
Potato Focaccia with Oyster Mushrooms
Updated March 11, 2020
Total Time
30 minutes (active preparation) + 3⅓ hours (rising & baking)
Description
A rustic, savory focaccia infused with creamy mashed potato and umami-rich oyster mushrooms, finished with a crisp crust and tender interior. This recipe balances traditional techniques with flexible substitutions, as highlighted by user feedback.
Comments
- 3 Comments (includes a verified review by Virginia):
"After boiling red potatoes, I mashed them in a saucepan over low heat to steam off excess water. Used a 2:1 ratio of white whole wheat flour to semolina flour, mixing with a paddle attachment (then bread hook) for extended kneading until the dough lost stickiness. Proofed in an olive oil-oiled bowl. I recommend halving the recipe for a thinner focaccia—my version was 1 inch thick, baking 30–33 minutes to achieve a golden crust. Substituted plain white mushrooms for oyster mushrooms and added dried sage for depth."
Ingredients (Scaled for Original Recipe; Adjust for Halving if Needed)
For the dough:
200g (2 cups) white whole wheat flour
100g (1 cup) semolina flour
200g (1 medium) red potato, peeled and cubed (or substitute with any potato)
15g (1 packet) active dry yeast
8g (1½ tsp) salt
300ml (1¼ cups) warm water (105–110°F)
2 tbsp olive oil (plus extra for proofing)
For the filling:
250g (8 oz) oyster mushrooms, sliced (or plain white mushrooms)
1 tsp dried sage
2 tbsp olive oil (for sautéing)
Salt/pepper to taste
Step-by-Step Preparation
1. Prepare the Mashed Potato
- Boil red potato cubes in salted water until fork-tender (15–20 minutes). Drain, then transfer to a saucepan over low heat. Stir constantly to steam off excess moisture (2–3 minutes). Mash until smooth; set aside to cool slightly.
2. Mix & Knead the Dough
In a large bowl (or stand mixer), combine white whole wheat flour, semolina flour, and mashed potato.
Add yeast and salt; mix to distribute evenly. Slowly pour in warm water, stirring with a wooden spoon or using the paddle attachment of a stand mixer (1–2 minutes).
Switch to the bread hook attachment; knead for 5–7 minutes (or by hand for 10–12 minutes) until the dough is smooth, elastic, and less sticky (should not cling to the bowl). If too dry, add 1–2 tbsp water; if too wet, dust with semolina flour.
3. First Proofing
Grease a large bowl with olive oil. Transfer the dough to the bowl, turning to coat all surfaces. Cover loosely with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm place (75–80°F) for 1½–2 hours, until doubled in volume.
4. Prepare the Mushroom Filling
While the dough proofs, heat 2 tbsp olive oil in a skillet over medium heat. Add sliced mushrooms and cook until golden and moisture has evaporated (5–7 minutes).
Stir in dried sage, salt, and pepper. Remove from heat; set aside to cool.
5. Shape & Proof the Dough
Transfer the risen dough to a floured work surface. Gently press to release air; shape into a rough rectangle (or oval) with a rolling pin. Aim for a thickness of ~1 inch (adjust if halving the recipe for thinner focaccia).
Spread the cooled mushroom mixture evenly over the dough, leaving a ½-inch border along the edges. Fold the border inward to seal the filling.
Transfer the shaped focaccia to a parchment-lined baking sheet. Cover loosely with oiled plastic wrap and proof for 30–45 minutes (until puffed slightly).
6. Bake
Preheat oven to 425°F (220°C). Score the top of the focaccia with 2–3 shallow cuts (optional, for even rising).
Bake for 30–33 minutes, rotating the sheet halfway through, until the crust is golden and crisp. The interior should feel springy when tapped.
7. Rest & Serve
- Remove from the oven and let cool for 10 minutes before slicing. Enjoy warm with a drizzle of olive oil or a simple tomato sauce.
Chef’s Tips
Time-Saving: For faster dough preparation, use a stand mixer with a bread hook for kneading.
Substitutions: Swap semolina flour with all-purpose flour (1:1) or add 100g additional whole wheat flour for a denser texture.
Texture Control: If doubling the recipe, divide the dough into two and bake on separate sheets for thinner, more even cooking.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 1 month.
Recipe adapted from NYT Cooking, with user feedback integrated for practicality.
这样改写后，结构清晰，补充了详细的制作步骤，并整合了用户评论中的关键细节，语言专业且符合英文美食文章的规范。# Potato Focaccia with Oyster Mushrooms
Updated March 11, 2020
Total Time
30 minutes (active preparation) + 3⅓ hours (rising & baking)
Description
A rustic, savory focaccia balanced with creamy mashed potato and umami-rich oyster mushrooms, finished with a crisp crust and tender interior. This flexible recipe incorporates user-proven tips for texture and efficiency.
Chef’s Feedback
(3 comments; highlighted by Virginia’s review):
“Boil red potatoes, then steam dry and mash. Use 2:1 white whole wheat to semolina flour. Knead with a stand mixer (paddle → bread hook) until non-sticky. Proof in an olive oil–greased bowl. For thinner focaccia, halve the recipe; mine was 1 inch thick, baking 30–33 minutes. Substitute oyster mushrooms with plain white if unavailable.”
Ingredients
Dough:
200g (2 cups) white whole wheat flour
100g (1 cup) semolina flour
200g (1 medium) red potato, peeled & cubed
15g (1 packet) active dry yeast
8g (1½ tsp) salt
300ml (1¼ cups) warm water (105–110°F)
2 tbsp olive oil (plus extra for proofing)
Filling:
250g (8 oz) oyster mushrooms, sliced
1 tsp dried sage
2 tbsp olive oil (sautéing)
Salt/pepper to taste
Step-by-Step Instructions
1. Prepare Mashed Potato
Boil potato cubes in salted water until fork-tender (15–20 mins). Drain; transfer to a saucepan.
Heat over low heat, stirring constantly to steam off excess moisture (2–3 mins). Mash until smooth; cool.
2. Mix & Knead Dough
In a large bowl (or stand mixer), combine flours and cooled mashed potato. Add yeast, salt, and warm water.
Stir with a wooden spoon (or use paddle attachment) until partially incorporated. Switch to bread hook; knead 5–7 mins (or hand-knead 10–12 mins) until smooth and non-sticky.
3. First Proofing
- Grease a bowl with olive oil. Transfer dough, turning to coat. Cover loosely; rise 1½–2 hours in a warm spot (75–80°F) until doubled.
4. Sauté Mushrooms
- Heat 2 tbsp olive oil in a skillet. Add mushrooms; sauté until golden (5–7 mins). Stir in dried sage, salt, and pepper. Cool completely.
5. Shape & Proof Focaccia
Deflate risen dough; shape into a 1-inch thick rectangle (or oval) on a parchment-lined sheet.
Spread mushroom filling evenly, leaving a ½-inch border. Fold edges inward to seal.
Cover loosely; rise 30–45 mins until puffed.
6. Bake
Preheat oven to 425°F (220°C). Score the top lightly (optional).
Bake 30–33 mins, rotating halfway, until crust is golden and crisp.
7. Rest & Serve
- Cool 10 mins before slicing. Enjoy with olive oil drizzle or tomato sauce.
Chef’s Tips
Substitutions: Swap semolina with all-purpose flour (1:1).
Efficiency: Halve the recipe for thinner focaccia (adjust baking time to 25–30 mins).
Storage: Refrigerate leftover focaccia in an airtight container for up to 3 days.
Recipe adapted from NYT Cooking, refined with user feedback.
Note: Total active time ≈ 30 mins; total process time ≈ 3 hours 50 mins (including rising).