Focaccia with Chanterelles and Rosemary

STARTER PROCEDURE

• 1
  Mix the ingredients with 150 ml of lukewarm water in a bowl, cover it with cling film, and set aside in a warm place for 10 to 12 hours.

DOUGH PROCEDURE

• 1
  In a bowl, mix the starter, 200 ml of lukewarm water, water, and salt, and knead briefly. A thinner, sticky dough will form. Place it in a bowl greased with olive oil, cover with a tea towel, and let it rise for 2 hours, deflating the dough every 30 minutes by folding it in half.

FILLING PROCEDURE

• 1
  While the dough is rising, prepare the chanterelles. Clean them, cut larger ones in half, and mix them in a bowl with a tablespoon of olive oil and a pinch of salt. Pick the leaves from the rosemary sprig.
• 2
  Grease a deep baking tray measuring 35 x 24 cm with olive oil and spread the risen dough over its entire surface. Make indentations in the dough with your fingers, place the prepared chanterelles on top, and pour the remaining olive oil into the indentations. Lightly sprinkle the entire focaccia with flake salt and rosemary and gently press them into the dough. Let it rise for 1 to 2 hours (until it doubles in volume).
• 3
  Bake for 25 to 30 minutes in an oven preheated to 230°C.