EASY MUSHROOM AND THYME FOCACCIA

When it comes to baking bread, focaccia is not only one of the tastiest but also one of the simplest varieties to make at home. Have a go at making this lovely focaccia to enjoy with family, topped with mushrooms, fresh thyme and some sundried tomatoes. This bread can be enjoyed on its own, with a number of dishes or when you when you need a fancy carb fix. 

Ingredients 

  • 500g strong white bread flour
  • 30ml water 
  • 2 packets of dried yeast
  • 1 heaped tsp salt.
  • 2 tbsp olive oil  (extra for drizzling)

For the topping:

  • 200g mushrooms (sliced)
  • 1 handful of fresh thyme (hard stalks removed and finely sliced)
  • Zest of 1 lemon
  • 1 handful of sundried tomatoes (sliced)
  • Salt and pepper to taste

Method

  1. In a large mixing bowl, add the flour, yeast and salt and mix well and then add in the water gradually, and mix into a dough. 
  2. Once it has come together properly, drizzle some olive oil over a large chopping board and then knead for around five minutes, until the dough is smooth and springy. 
  3. Add to a clean mixing bowl with a little olive oil and cover, leaving to prove until it has doubled in size (around 30 minutes to one hour).
  4. While the bread is proving, fry the mushrooms in a pan with a little oil until they have slightly coloured and the water has been extracted. Stir in the thyme and sundried tomatoes and leave to cool.
  5. Once the dough has doubled in size, line a deep baking tray with more olive oil and then pull and stretch it out to cover the whole bottom of the tray, and leave to prove for a further 20 minutes. 
  6. Meanwhile, preheat the oven to gas mark 7/220℃/425℉.
  7. Once the focaccia has finished proving, use your fingers to prod wells all along the focaccia and drizzle with more olive oil. 
  8. Add the mushroom topping and bake for around 20 minutes until golden brown. 
  9. Tuck in! 

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