Mushroom Focaccia


Serves 4
500g flour
10g yeast
2 tsp salt
1/2 cup olive oil (plus extra for top)
10g dried mushrooms, soaked in 1 cup boiling water and cooled
Selection of fresh mushrooms
Fresh rosemary


Mix together flour, yeast and salt.
Drain then finely chop the reconstituted dried mushrooms, then add to the dry ingredients.
Add olive oil and mushroom soaking water, then mix adding more water as needed to form a soft dough.
Knead for 10 minutes until smooth, cover and leave to rise until doubled.
Place risen dough into oiled rectangular baking tin, drizzle with olive oil then press and stretch dough into the tin.
Toss fresh mushrooms with rosemary and season with salt and pepper and a drizzle of olive oil before arranging onto the dough.
Cover and leave to rise for 30minutes.
Bake at 180c for 50minutes – 1 hour or until bread is cooked through.