Smoky Mozzarella-Mushroom Focaccia
Makes 1 loaf
7 tablespoons extra-virgin olive oil, divided
2 (8-ounce) packages sliced crimini (baby bella) mushrooms
1 tablespoon roasted garlic puree
2 1/2 teaspoons salt, divided
2 1/4 teaspoons ground black pepper, divided
2 cups warm water
1 tablespoon quick-rising dry yeast
1 tablespoon black truffle oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 1/2 cups bread flour, divided
1 (7-ounce) package smoked mozzarella, shredded
1 (4.5-ounce) ball fresh mozzarella, shredded
1. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add mushrooms, roasted garlic puree, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until mushrooms are browned, about 14 minutes; set aside.
2. In a large bowl, stir together water and yeast. Using a wooden spoon, stir…
