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Mushroom, Garlic and Rosemary Focaccia
Serves 6
Ingredients
10ml olive oil
1 clove garlic, crushed
8 Portabellini mushrooms, sliced
12 Baby Button mushrooms, sliced
salt and pepper
3 sprigs rosemary, roughly chopped
400g white bread flour
5ml salt
10g instant yeast
15ml olive oil, plus extra for brushing
250ml lukewarm water
flaked salt
Method
1 Heat the 10ml 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.
2 Combine the flour, salt and instant yeast in a large mixing bowl.
3 Add the 15ml olive oil and enough warm 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.
4 Shape into an oblong ball and flatten it with the palms of your hands on a greased baking tray. Brush the bread with olive oil and then arrange the remaining mushroom mixture on the bread.
5 Leave in a warm area and allow to rise for 15 minutes. Once risen, bake in a preheated 180°C oven for 25 minutes. Serve warm sprinkled with flaked salt.