Focaccia Bread

Focaccia Bread with mushroom, garlic and rosemary: Soft and flavoursome. Image: SAMFA.

Mushroom and garlic focaccia: An Italian starter that calls you back for more

If you love Italian food and great flat breads, try our mushroom and garlic focaccia. It’s easy to make and a great winter warmer with your family.

Focaccia Bread

Focaccia Bread with mushroom, garlic and rosemary: Soft and flavoursome. Image: SAMFA.

Do you love Italian food and going to restaurants where you can buy delicious pizza and bread? You can make great pizza bread at home and our mushroom and garlic focaccia is a great treat as a starter with friends when you have a braai. It’s like a pizza without a saucy topping but is essentially the same thing but with different toppings. Mushrooms and garlic are always a great combination and adding rosemary adds even more goodness.

Mushroom and garlic focaccia tips

The dough is very similar to bread dough and some of the cooked mushroom and garlic mixture is added to it. Bake this focaccia in the oven and it’s even better if you have a pizza stone that has been pre-heated. Use your pizza oven for the best experience ever if you have one. You can easily make different toppings like any family pizza night and make small focaccia for everybody.

If you love Italian food and great flatbreads, try our mushroom and garlic focaccia. It’s easy to make and a great winter warmer with your family.

Mushroom and garlic focaccia recipe

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Recipe by South African Mushroom Farmers’ Association Course: Sides, SnacksCuisine: VegetarianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 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

  • flaked salt

Method

  • 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.

Notes

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