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