How gorgeous is this Nettle, Pioppino Mushroom, and Pansy Focaccia? Traditional focaccia gets upraged with edible flowers, nettle, and meaty mushrooms.
Want more foccacia inspiration? Check out our focaccia feed for more delicious recipes like No-Knead Focaccia Dough and Focaccia Pizza.
- 2 1/ 4 teaspoons instant yeast
- 2 teaspoons sugar
- 1 1/ 3 cups warm water
- 4 cups flour
- 2 teaspoons kosher salt, plus more for topping
- 1/ 2 cup olive oil, plus more for greasing
- 1/ 4 cup ground dried nettle
- edible toppings for decoration
Combine the yeast, sugar and water in a bowl. Stir gently and set aside for 15 minutes. While the yeast mixture is resting, work on the flour mixture.
Add flour, salt, olive oil and ground nettle to a mixing bowl. Mix to incorporate the ingredients.
While the mixer is running, pour the yeast mixture in slowly until evenly distributed. Allow to mix for 5 minutes.
While the dough is mixing, add olive oil to coat the bottom and sides of a large mixing bowl.
Turn off the mixer and form dough into a ball and transfer to the prepared bowl. Rotate the dough to coat evenly in olive oil.
Cover the dough and allow to rest for 1 ½ to 2 hours, or until it's doubled in size.
After the dough has doubled in size, preheat your oven to 400ª F. Grease the bottom of your pan with olive oil.
Use your hands to spread the dough to the edges of the pan. Cover the dough again and allow to rest for 30 more minutes.
Brush the top of the dough with olive oil and use your fingers to press down through the focaccia until you feel the pan underneath.Repeat this evenly over the surface of the dough.
Now it's time to decorate! You can use mushrooms, peppers, tomatoes, and edible flowers. The possibilities are endless! Lightly coat the toppings with olive oil and sprinkle with kosher salt.
Bake for 25-30 minutes or until golden brown and cooked through. Allow to cool slightly before serving.