When you go to an Italian restaurant you often get some focassia to start but it’s often dry. Delve into your baking skills from the past or find your inner baker by making your own. Focaccia is an Italian flat bread that’s soft on the inside and crispy on the outside, often just flavoured with garlic and herbs. But we add something extra with some mushrooms with our Focaccia with mushroom, garlic and rosemary recipe.
Focaccia isn’t pizza, so it doesn’t get loads of toppings but it is still delicious. Often served as a starter, this is a great snack to surprise your friends with. If you have a pizza oven, this is the perfect recipe for it. Mushrooms just add a bit of meatiness to the party. Rosemary gives adds smell and taste to this great bread. Finish it off with a garnish of olive oil and parmasan cheese for the ultimate lift to your Focaccia with Mushroom, Garlic and Rosemary.
Great as a starter and will put restaurants to shame, try our Focaccia with Mushroom, Garlic and Rosemary. Bound to become a brand new favourite.
Focaccia with Mushroom, Garlic and Rosemary Recipe
Course: Sides, SnacksCuisine: VegetarianDifficulty: Easy
10 ml olive oil
1 clove garlic, crushed
8 portabellini mushrooms, sliced
12 baby button mushrooms, sliced
3 sprigs rosemary, roughly chopped
salt and pepper
400 g white bread flour
5 ml salt
10 g instant yeast
15 ml olive oil, plus extra for brushing
250 ml lukewarm water
Preheat the oven to 180°C. Heat the olive oil in a pan and sauté the garlic, add the mushrooms and fry on both sides until, just golden. Season with salt and pepper and add the rosemary. Set aside.Combine the flour, salt and instant yeast in a large mixing bowl.Add the olive oil and enough water to form a soft dough. Knead for 8 – 10 minutes or until the dough is smooth and elastic. Cover with a kitchen towel and allow to rise. When risen punch the dough down and knead in three quarters of the mushroom mixture.Shape into an oblong ball and flatten it with the palm of your hand on a greased baking tray. Brush the bread with olive oil and then arrange the remaining mushroom mixture onto the bread.Leave in a warm area and allow to rise for 15 minutes. Once risen, bake in a preheated oven for 25 minutes. Enjoy warm.
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