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Focaccia:
Topping:
Place the mushrooms in a small bowl, cover them with the boiling water and allow them to soak for 10 to 15 minutes, or until they are very soft.
Set a fine mesh sieve over a glass 2-cup measure and drain the liquid, pressing the mushrooms gently to squeeze out as much excess liquid as possible. (I used a coffee filter). Reserve the liquid.
Place all the ingredients and 1 cup of the reserved mushroom liquid into the bread machine (in the order suggested by the manufacturer) and program for dough. If after the first 30 to 40 minutes of kneading, the dough appears dry and crumbly, add 1 to 2 more tablespoons of the mushroom liquid until the dough forms a slightly sticky but discrete ball.
When the machine is finished, form the dough into a 9" round and place it on a baking sheet or pizza pan lightly dusted with cornmeal.
Cover it with a clean cloth and allow the dough to rise in a warm place until almost doubled in bulk (about an hour because of the minimal wheat gluten).
Preheat the oven to 425°F with the rack in the center position. Use your fingertips to make indentations in the top of the dough. Drizzle the top with the oil and sprinkle the salt. Bake 20 to 25 minutes, or until the top is deep brown and the underside is dry and browned as well.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1 ounce (3/4 cup) dried porcini mushrooms
1-3/4 cups boiling water
1 tbsp. yeast
2 cups less 2 tbsp. all-purpose flour
1 cup whole wheat flour
2 tbsp. buckwheat flour (I used wheat germ)
1/3 cup cornmeal
1-1/2 tsp salt
1 tbsp. sugar
1 tsp. coarsely ground black pepper
1/3 cup porcini oil (I used olive oil)
1 tbsp. caraway seeds
2 tbsp. porcini oil (I used olive oil)
2 tsp. coarse salt
I made this for Thanksgiving and it was delicious.