Focaccia with Porcini Mushrooms

Clean the porcini mushrooms and cut them into slices. Melt some butter in a saucepan and briefly sauté the porcini mushrooms in it. Season with salt and pepper and let cool. Dissolve the yeast in lukewarm water. Sift the flour onto a work surface and knead with yeast, oil and a good pinch of salt to form an elastic dough. Form into a ball and let rise, covered with a cloth, in a warm place for 1-1 1/2 hours. Brush each baking sheet with olive oil, divide the dough, roll it out and place it on the baking sheet. Drizzle with olive oil. Press depressions into the dough with your fingertips. Spread the porcini mushrooms over the top and sprinkle heavily with coarse sea salt. Let rise again for about 30 minutes. Meanwhile, preheat the oven to 220 °C. Put baking sheet in oven, place 1/2 cup of water in the oven or pour it on the bottom of the oven. After 5 minutes, reduce heat to 180 °C and bake bread for another 15 minutes. Remove and portion as desired.

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