Ingredients

• 40 g fresh yeast (at room temperature)
• 300 ml warm water
• 1 teaspoon sugar
• 500 g all-purpose flour (cake flour)
• 2 teaspoons sea salt
• 60 ml extra virgin olive oil + for greasing the pan or proofing basket

Additionally

• a handful of chanterelles
• a pinch of salt
• 1/2 tablespoon olive oil or melted butter
• fresh oregano (thyme or a pinch of dried herbs)

Preparation

1. Rinse the chanterelles and dry thoroughly; cut larger ones. Place in a small bowl, season with salt, mix with olive oil or butter and set aside.
2. Add crumbled yeast to warm water, 1 teaspoon sugar and 1 tablespoon flour, mix. Set aside for approximately 15 minutes until the yeast forms foam on the surface.
3. Sift the flour into a large bowl, add the yeast starter, salt and mix everything by hand or with a wooden spoon. Begin kneading the dough by pouring in the olive oil. Knead the dough for approximately 10 - 15 minutes (by hand or with a mixer). Set aside in a warm place for approximately 45 minutes to rise (the dough should double in volume).
4. Grease a cake pan or proofing basket with olive oil. Knead the dough for approximately 1 - 2 minutes, then place in the prepared pan or basket, flatten with your fingers across the entire surface, pressing your fingertips into the dough repeatedly. Top with chanterelles, sprinkle with fresh oregano and set aside in a warm place to rise for approximately 45 minutes.
5. Preheat the oven to 180 degrees C, don't turn on the proofing basket yet. Place the baking sheet with risen dough in the oven (without cover) and bake for approximately 35 - 40 minutes, or cover and turn on the proofing basket and bake for approximately 50-60 minutes. The dough should turn golden and a toothpick inserted should be dry. Different ovens and different pans will bake focaccia differently, so it's worth observing it and checking at the appropriate time. If the chanterelles are already very browned, you can cover the focaccia with a piece of aluminum foil.
6. Let the dough cool before cutting. You can dip it in olive oil with added salt, pepper, dried herbs. You can reheat on a toaster or grill before serving. After cooling completely, store at room temperature covered or in a closed proofing basket.