Mushroom, garlic and rosemary Foccacia

Serves: 6

Oven temperature: 180°C


  • 10ml olive oil
  • 1 clove garlic, crushed
  • 8 portabellini mushrooms, sliced
  • 12 baby button mushrooms, sliced
  • 3 sprigs rosemary, roughly chopped
  • Salt and pepper
  • 400g white bread flour
  • 5ml salt
  • 10g instant yeast
  • 15ml olive oil, plus extra for brushing
  • 250ml lukewarm water
  • Flaked salt


1 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.

2 Combine the flour, salt and instant yeast in a large mixing bowl.

3 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.

4 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.

5 Leave in a warm area and allow to rise for 15 minutes. Once risen, bake in a preheated oven for 25 minutes. Enjoy warm.

*This recipe was sponsored by SAMFA


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