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.
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
- Meanwhile, preheat the oven to gas mark 7/220℃/425℉.
- Once the focaccia has finished proving, use your fingers to prod wells all along the focaccia and drizzle with more olive oil.
- Add the mushroom topping and bake for around 20 minutes until golden brown.
- Tuck in!