Focaccia with Chanterelles and Rosemary

INSTRUCTIONS FOR STARTER

• 1
  Mix the ingredients with 150 ml of lukewarm water in a bowl, cover it with cling film, and set aside for 10 to 12 hours in a warmer place.

INSTRUCTIONS FOR DOUGH

• 1
  In a bowl, mix the starter, 200 ml of lukewarm water, water, and salt, and knead briefly. A looser sticky dough will form. Place it in a bowl greased with olive oil, cover with a cloth, and let it rise for 2 hours, deflating the dough by folding it in half every 30 minutes.

INSTRUCTIONS FOR FILLING

• 1
  During the rising, prepare the chanterelles. Clean them, cut larger ones in half, and mix them in a bowl with a tablespoon of olive oil and a pinch of salt. Strip the leaves from a sprig of rosemary.
• 2
  Grease a deep baking tray measuring 35 x 24 cm with olive oil and spread the risen dough over its entire surface. Make dimples in the dough with your fingers, place the prepared chanterelles on it, and pour the remaining olive oil into the dimples. Lightly sprinkle the entire focaccia with flake salt and rosemary and gently press them into the dough. Let it rise for 1 to 2 hours (until it doubles in size).
• 3
  Bake for 25 to 30 minutes in an oven preheated to 230°C.