Recipe - Porcini Olive And Rosemary Focaccia

Hot water
1 ounce Dried porcini mushrooms;
reconstituted in 1
; cup hot water (see
; instructions below)
1 Envelope dry yeast
One fourth cup Olive oil
2 teaspoon Coarse salt
2 teaspoon Chopped fresh rosemary
2 cup Plus 4 tablespoons; (about)
unbleached
; all purpose flour
One half cup Coarsely chopped pitted
brinecured; (such as
Kalamata)
; olives

RECONSTITUTED PORCINI MUSHRO
1 ounce Dried porcini mushrooms
1 cup Hot water

Add enough hot water to porcini soaking liquid to measure Three fourths cup if
necessary. Heat liquid in small saucepan to 105F to 115F. Pour into
processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12
minutes. Add oil, 1 teaspoon salt and 1 teaspoon rosemary. Process 3
seconds. Add 2 cups plus 2 tablespoons flour and process until moist clumps
form, adding more flour if necessary. Mix in olives, using 4 on/off turns.
Turn out dough into large bowl. Add porcini and knead until mixed in (dough
will be firm and sticky).

Generously flour heavy large baking sheet. Turn out dough onto sheet. Using
floured hands, press out dough to irregular 13 x 9inch rectangle. Sprinkle
dough with remaining 1 teaspoon salt and 1 teaspoon rosemary. Cover baking
sheet with plastic wrap. Let dough rise in warm draftfree area until
puffy, about 1 hour.

Preheat oven to 400F. Bake bread until crusty, about 25 minutes. Serve warm
or at room temperature.

To reconstitute the dried porcini mushrooms:

Combine porcini and water in medium bowl. Let stand until porcini soften,
about 40 minutes. Pour mixture into strainer set over small bowl. Press
porcini to release excess liquid. Coarsely chop porcini. Pour soaking
liquid into measuring cup, leaving any sediment behind; reserve soaking
liquid.

Serves 8.

Bon Appetit October 1994

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