Directions

1. In a large bowl, whisk together the flour, salt, sugar, and yeast.

2. Add the water and olive oil, stirring until all the ingredients are thoroughly combined. The mixture should be homogenous and slightly moist. If it is too wet or too dry, you can add additional flour or olive oil, but do remember that it will become wetter and more sticky as it rises and the yeast matures.

3. Cover the bowl with a towel or other breathable cover and set it aside for 15 minutes.

4. Uncover the bowl and fold the dough. You do this by wetting your hands and proceeding to lift a side of the dough, pulling it towards the middle and patting it lightly into place. Repeat this on the area next to the side you pulled inwards, and continue until you have made your way around the entire ball of dough. Finally, flip the dough, so the smooth side that was previously on the bottom now faces up.

5. Cover the bowl again, and set it aside for another 15 minutes.

6. Repeat steps 4 and 5 three more times, making sure to cover the bowl again each time.

7. After completing the fourth fold, set the covered dough aside to rise for a full hour at a warm room temperature (including the 15 minutes from step 5). After it rises, the dough should have roughly doubled in size and become very puffy.

8. Prepare a 12-inch cast iron pan for the dough. Mix the melted butter and 2 tablespoons of olive oil together, and add the mixture to the bottom of the pan.

9. Place the risen dough into the pan, gently stretching it so it gets as close to the edges as possible. Don’t worry if some of the oil from the bottom gets on it, that’s part of the process.

10. Cover the pan, and let the dough rise at room temperature for 1 to 1 ½ hours, until it’s soft and jiggly. Near the end of the rise, preheat the oven to 475 ℉, with racks on the upper and lower thirds of the oven.

11. Once the dough has risen, it should almost but not quite reach the edges of the pan. Lightly coat your hand in olive oil and gently stretch it until it touches the edges. Then, press divots into the dough with your fingers, pressing down until you feel the bottom. Be careful not to tear the dough. Continue this process until there are divots about every 1 ½ inches, and some of the oil in the pan has seeped from the edges of the dough into the divots.

12. Slice the crimini mushrooms in half. Separate the maitake and oyster mushrooms gently with your fingers to create small, appealing clusters of mushrooms.

13. Slice two large cloves of garlic in large, thin slices.

14. Place the mushrooms, sliced garlic, and sprigs of herbs around the top of the focaccia, pressing them lightly into the dough.

15. Brush the remaining olive oil over the top of the mushrooms. This will help the herbed salt sprinkle adhere to the mushrooms and help the mushrooms to crisp in the oven.

16. Mince the other 3 cloves of garlic, and finely chop the tarragon, thyme, rosemary and sage. Add them all to a small bowl.

17. Add the Bitterman Salt Co. Flake Salt and the pepper into the bowl. Stir the mixture together.

18. Lightly sprinkle the contents of the bowl evenly over the top of the dough and mushrooms.

19. Place a lid over the pan and place it into the oven on the lowest rack. Bake it for 13 to 16 minutes.

20. Take the pan out of the oven and remove the lid. Place it onto the top rack, and leave it to broil at 475 ℉ for 4 minutes, or until golden brown.

21. Turn off the oven, and move the pan down to the lower rack. Leave it for another 5 minutes, then take it out and place the pan on a potholder.

22. Let the pan and bread cool for 10 minutes. Serve while still warm, and enjoy!