Embark on a gastronomic journey with this exquisite creation: Fluffy Brioche Focaccia with the earthy goodness of leek and mushroom toppings!
Questa ricetta è disponibile anche in italiano
The recipe I'm about to walk you through today features the same dough of this mouth-watering courgette stuffed brioche bread.
So, picture pillowy-soft brioche dough, lovingly kneaded to perfection and left to rise until it achieves a cloud-like texture.
As it bakes, the kitchen fills with an irresistible aroma, promising a symphony of flavours to come. Enter the scene: caramelized leeks, their sweet notes intertwining with the umami richness of sautéed mushrooms, creating a delectable melody for your taste buds.
But wait, there's more! This brioche focaccia isn't just about the toppings—it's a canvas for culinary creativity. Sprinkled with fragrant herbs like rosemary and thyme, and a generous drizzle of extra virgin olive oil, each bite is a harmonious blend of flavours and textures. The brioche base, with its buttery richness, provides the perfect foil for the savoury leeks and mushrooms, while also offering a hint of sweetness that elevates the entire experience.
Whether enjoyed warm out of the oven or at room temperature, this fluffy brioche focaccia with leeks and mushrooms is a testament to the artistry of baking and the joy of savouring simple yet sophisticated flavours. So gather your loved ones, pour a glass of wine, and let this delightful creation transport you to a realm of culinary bliss. Bon appétit! 🌿🍄🥖
How to make a perfect pillow-y Brioche Focaccia
STEP 1 - THE DOUGH
No great focaccia is born without an outstanding dough. This fluffy brioche bread dough features key ingredients such as plant milk and plant based fat that merge together creating an irresistible melt-in-the-mouth texture.
You can make the dough by hand or using a bread machine/mixer.
Start by weighing the fat of your choice (you can use vegan butter, margarine or simply some vegetable oil) and the plant milk (oat and soya are those I personally prefer to use) in a microwave proof jug and heat up until warm. Make sure liquids are not too hot, otherwise the bread won't rise!
In a large bowl add the flour, salt, sugar and yeast. Make sure salt and yeast won't mix at this stage, otherwise it will compromise the result (salt has the power to inactivate yeast, hence your dough will probably not rise!).
Gently pour the milk&fat mixture and the water (at room temperature) and start mixing with a fork or spatula.
Keep mixing for a good 5-10 minutes and don't be worried if dough will result too wet, that's exactly how is it meant to be like!
Cover with some film and allow to double up its volume (between 1 up 2 hours, depending on the surrounding temperature).
STEP 2 - TOPPINGS
Both leeks and mushrooms must be pre-cooked before being featured on this super soft focaccia sheet.
Start cleaning up both vegetables from dirt residues:
- Make sure to only clean the mushrooms with a damp cloth and brush before using them into your recipes.
- Remove the root ends and dark green tops of the leeks and discard. Cut leeks into ½ inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
1. Roughly chop the mushrooms and sauté for a few minutes in a pan with a clove of garlic, some olive oil and thyme. Season with salt and pepper to taste and set aside.
2. In another pan (or use the same one you sautéed the mushrooms in after giving it a rough clean with a kitchen paper) , melt some vegan butter, add leek slices and cook undisturbed for 6-7 minutes. Flip the slices over, season with salt & pepper and cook for another 6-7 minutes.
Allow both types of vegetables to cool down to room temperature before moving onto the next step.
STEP 3 - ASSEMBLING
As soon as the dough has doubled its size, transfer it into a 20x30 cm well-oiled* baking tray with deep sides (*if you don't want to use too much oil you can line the tray with some baking paper lightly greased).
Spread it all over and allow it to sit for another 30 minutes/1 hour.
Sprinkle some olive oil on top and dimple the dough by firmly press down with the tips of your fingers.
Arrange the cooked mushrooms and leek slices on top of the dough, gently pressing them down. Season with salt flakes, freshly ground pepper and thyme sprigs.
STEP 4 - BAKING
Preheat the oven at 200° C (390°F) and bake the Fluffy Brioche Focaccia with Leeks and Mushrooms for 30 minutes or until top turns golden.
Vegan Fluffy Brioche Focaccia with Leek and Mushroom Recipe
Ingredients:
...for the dough...
350 g All Purpose Flour
140 g Water (room temperature)
130 g Plant Milk (Slightly Warm)
100 g Vegetable Oil (or Vegan Butter/Margarine)
5 g Instant Yeast
1 teaspoon Sugar
1 teaspoon Sea Salt
...for the toppings...
1-2 Leeks
250 g Brown Mushrooms
...extras...
Extra Virgin Olive Oil
Salt
Pepper
Thyme
Garlic Cloves
Method:
1. Make the dough by weighing the fat of your choice and the plant milk in a microwave proof jug and heat up until warm.
2. In a large bowl add the flour, salt, sugar and yeast. Gently pour the milk & fat mixture and the water, and start mixing with a fork or spatula.
3. Keep mixing for a good 5-10 minutes and don't be worried if dough will result too wet, that's exactly how is it meant to be like!
4. Cover with some film and allow to double up its volume (between 1 up 2 hours, depending on the surrounding temperature).
5. Clean the vegetables according to recipe notes, then roughly chop the mushrooms and sauté for a few minutes in a pan with a clove of garlic, some olive oil and thyme. Season with salt and pepper to taste and set aside.
6. In another pan (or use the same one you sautéed the mushrooms in after giving it a rough clean with a kitchen paper), melt some vegan butter, add leek slices and cook undisturbed for 6-7 minutes. Flip the slices over, season with salt & pepper and cook for another 6-7 minutes.
7. Allow both types of vegetables to cool down to room temperature before moving onto the next step.
8. As soon as the dough has doubled its size, transfer it into a 20x30 cm well-oiled* baking tray with deep sides (*if you don't want to use too much oil you can line the tray with some baking paper lightly greased).
Spread it all over and allow it to sit for another 30 minutes/1 hour.
9. Sprinkle some olive oil on top and dimple the dough by firmly press down with the tips of your fingers.
10. Arrange the cooked mushrooms and leek slices on top of the dough, gently pressing them down. Season with salt flakes, freshly ground pepper and thyme sprigs.
11. Preheat the oven at 200° C (390°F) and bake the Fluffy Brioche Focaccia with Leeks and Mushrooms for 30 minutes or until top turns golden.
12. Enjoy the Vegan Brioche Focaccia warm or at room temperature.
Cathy
Absolutely gorgeous!
Toni
I've just made this recipe using spelt flour and almond milk, and it's a winner! Very easy to make and tastes so good with the mushroom and leek topping. Thank you - this will go on regular rotation in our house.
Adriana Z.
Thank you so much Toni for this lovely comment! I'm glad you enjoyed this recipe. I too make it on a regular basis, but I do vary toppings. I love how it can be such a blank canvas for so many flavours!