Focaccia Mushroom and Egg Sandwich
Think tea time meets apertivo time with this Focaccia Mushroom and Egg Sandwich. Sliced into mini sandwiches, it’s both satisfying and savory, but not too filling… saving room for so much more!
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Cooking tools:
- Stand mixer
- Cake pan
- Nonstick ovenproof skillet
- Pepper mill
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Whisk
- Measuring spoon
- Spatula
- Bread knife
- Cutting board
Ingredients
- 1 ½ tsp active dry yeast
- 300 g warm water (80°F)
- 450 g bread flour
- 50 g Semolina flour or polenta
- 2 tsp white sugar
- 10 g kosher salt
- 3 tbsp Colavita Extra Virgin Olive Oil, plus more for oiling pans
- 6 eggs
- 8 oz cremini mushrooms
- ½ tsp salt
- Freshly ground black pepper
- ¼ cup grated Pecorino Romano cheese
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