Grilled Porcini Tomato-Dusted Garlic Focaccia Recipe

Recipe Category: Vegan

Grilled Porcini Tomato-Dusted Garlic Focaccia Recipe

Ingredients

Makes 4 servings

  • 3 sun-dried tomatoes (not oil-packed)
  • 3 slices dried porcini mushroom
  • 1/2 teaspoon sugar
  • 1 package active dry yeast (21/4 teaspoons)
  • 1¾ cups warm water
  • 3 cups all-purpose flour
  • 3 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • olive oil

Method

  1. In a spice grinder or high-speed blender, grind the tomatoes and mushrooms to a powder
  2. Set aside
  3. In a small bowl, combine the sugar and yeast with 1/4 cup of the water, stirring to dissolve
  4. Let stand for 5 minutes
  5. In a large bowl, combine the flour, the garlic, 1/2 teaspoon of the powdered tomato and mushrooms, the salt and the garlic powder
  6. Stir in the yeast mixture and as much of the remaining water as needed to form a soft dough
  7. On a lightly floured work surface, knead the dough until it is smooth and elastic, about 3 minutes
  8. Place the dough in a large lightly oiled bowl, turning the dough to coat with oil
  9. Cover with plastic wrap or clean dish towel and let rise in a warm place until doubled in size, about 1 hour
  10. Preheat the grill
  11. Punch down the dough and stretch it out into a 12-inch circle
  12. Brush the dough with oil on both sides
  13. Sprinkle the top with the remaining mushroom and tomato powder, using your fingers to rub it into the dough
  14. Place the dough on a hot grill, seasoned side up and cook until the bottom is nicely browned, about 10 minutes
  15. Turn the dough over and cook the other side for 5 minutes
  16. Brush the top with more oil and serve

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