Focaccia Mushroom Medley

Posted: April 18, 2011 in Bread

Inspiration for lunch today came from mother in law who has discovered the art of making focaccia and kindly sent me her recipe. Although the dough is the same, I decided to make the topping a mushroom medley with garlic, thyme, red onion and cheese. This helped to use up the left over mushrooms from Friday nights dinner, five-spice beef with asian mushrooms . I even had a helper that was very keen to assist adding the ingredients to the kitchenaid, painting the dough with oil and spreading the ingredients.

Focaccia with Mushroom Medley
Recipe By: Heather Ferguson
Serving Size: 6
Main Ingredient:
Categories: Bread

-= Ingredients =-
250 mililiters cold tap water
3 cups plain flour
2 teaspoons sugar
1 teaspoon salt
2 tablespoon olive oil
2 teaspoons dry yeast
~~ Topping ~~
3 tablespoons olive oil
100g mushrooms sliced/pulled assorted
1/2 red onion diced
2/3 cup matured cheddar cheese, grated
1/2 cup parmesan cheese, grated
1 clove garlic, crushed
1 tablespoon fresh thyme
1 tablespoon fresh parsley

-= Instructions =-
Place ingredients into bread pan in the order listed.
Select dough setting.
Press start.

Hand shaping:
. Press dough into lightly greased 19cm x 29cm lamington tin.
. Cover with lightly greased plastic wrap and stand in a warm place for 30 mins or until doubled in size.
. Meanwhile saute onion and garlic until just soft then add mushrooms. Once cooked remove from heat
. Remove wrap from dough and brush with olive oil
. Sprinkle with herbs and dress with mushroom mix, add cheese
. Bake in a preheated oven 200’C for 30 – 35 mins or until golden brown

  1. Keryn says:

    I love having access to your personal recipe collection, I’m going to make this for family lunch tomorrow 🙂

  2. Keryn says:

    Winner, I did the same topping except used romano cheese intead of parmesan, it was yummy and the focaccia was surprisingly sweet, I’ll make this again.

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