Focaccia: Mushrooms, fresh spinach, QTee® pears, feta & walnuts

Making the focaccia:

1. Put all the ingredients in the bowl of your mixer, but make sure the yeast does not come into direct contact with the salt.
2. Mix with the dough hook.
3. Once the dough is homogeneous, you have two options:
   • To use the dough the next day: Cover the dough with plastic wrap (directly on the dough to prevent a crust from forming) and let it rise slowly overnight in the refrigerator.
   • To use the dough the same day: Let the dough double in volume by allowing it to rise for about an hour, either at room temperature if it’s warm enough, or in an oven turned off with a bowl of boiling water inside.

The next day or after rising:

1. Spread your dough on a baking sheet lined with parchment paper to a thickness of about 0.5 cm.
2. Then top the dough with thyme, fleur de sel, olive oil, pieces of feta, and walnuts.
3. Let it rise for about 1 hour at room temperature.
4. Bake for about 30 minutes in a preheated oven at 180°C.

Preparing the vegetables:

1. Wash the mushrooms and quarter them. Sauté them briefly in a hot pan.
2. Wash the fresh spinach and sauté it briefly with a little oil, a clove of garlic, salt, and pepper.
3. Peel your pears, cut them into wedges, and sauté them in well-foamed butter.

Finishing:

1. Distribute all the elements over your focaccia: the sautéed pears, the sautéed spinach, the mushrooms, pieces of feta, and the walnuts.
2. Serve while the focaccia is still warm.

Recipe by Capfood for QTee®.