Whey-Sourdough Focaccia
Mushroom Conserva and Chives
Chef Shaun Lafountain of Brooklyn Winery | Brooklyn
Adapted by StarChefs | FEbruary 2025 | Photo: Alexander Zeren
INGREDIENTS
Dough:
Yield: One loaf
675 grams buttermilk whey
135 grams sourdough discard
15 grams active dry yeast
1.5 kilograms unbleached high-gluten flour
30 grams kosher salt
Mushroom Conserva:
Yield: 2 cups
9 ounces black trumpet mushrooms, cleaned
1 teaspoon kosher salt
1 cup Corto TRULY 100% extra virgin olive oil
1 teaspoon fennel seeds
⅓ cup minced shallots
¼ cup Champagne vinegar
1 clove garlic, smashed and minced
1 tablespoon chopped thyme
1 teaspoon granulated sugar
¼ teaspoon crushed red chile flakes
Focaccia:
Yield: One loaf
All-purpose flour
Extra virgin olive oil
Flaky sea salt
To Assemble and Serve:
Yield: 1 serving
2 ounces Corto TRULY 100% extra virgin olive oil
Minced chives
METHOD
For the Dough:
In a mixing bowl, combine buttermilk whey, sourdough discard, yeast, and 675 grams hot water until incorporated. Let sit 15 minutes at room temperature. Add flour and mix until well combined. Add salt and mix until incorporated. Let rest 30 minutes. Stretch and fold dough 4 times, waiting 30 minutes in between each fold. Transfer to a large nonreactive container. Cover and refrigerate 2 days.
For the Mushroom Conserva:
In a sauté pan over medium heat, add mushrooms. Season with salt. Cover pan with lid and cook 4 minutes. Remove cover and add a splash olive oil. Cook 5 minutes, stirring occasionally, or until mushrooms are lightly browned. Transfer mushrooms to a nonreactive container and set aside. In the same pan over medium heat, add fennel seeds. Toast 2 minutes, or until seeds are fragrant. Stir in remaining ingredients. Reduce heat to low and cook 5 minutes. Transfer mixture to container with mushrooms. Cover and refrigerate 2 days.
For the Focaccia:
Line a sheet tray with parchment paper and coat in olive oil. Set aside. Transfer Dough to a lightly floured work surface. Shape into an 18-inch by 13-inch rectangle. Dust with flour, then transfer to sheet tray. Cover Dough with a cheesecloth and let proof 2 hours at room temperature, or until Dough has doubled in size. Remove cheesecloth and drizzle with olive oil. Using your fingers, press into Dough to form dimples. Sprinkle with a generous amount flaky salt. Bake 20 minutes, or until deep golden brown.
To Assemble and Serve:
On a work surface, slice a 1-inch-thick piece Focaccia. In a sauté pan over medium-high flame, heat oil. Add Focaccia slice and toast on both sides until golden brown. Transfer to a serving plate. Top with desired amount Mushroom Conserva. Garnish with chives.
