Focaccia Bread with mushroom, garlic and rosemary

Discover the bread baker in you with this easy focaccia bread recipe. This flat oven-baked Italian bread is fluffy and soft on the inside and crispy on the outside. If you are new to bread baking, focaccia is the perfect entry point as it is almost a foolproof bread to bake!

This focaccia bread is flavoured with the aromatic combination of mushrooms, garlic and rosemary. If you don’t have rosemary, you can always use some oregano as it pairs perfectly with garlic and mushrooms as well.

Focaccia bread is a delicious side dish to a braai or pasta. And if you are wondering what you can take along to your next family gathering, look no further than this focaccia recipe. However, you may need to bake more than one bread as this delicious bread tends to disappear very fast!

Fill your kitchen with the heavenly smell of freshly baked focaccia bread. It’s hard to resist and will call everyone in your home to the kitchen for a piece of warm bread.

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Focaccia Bread with mushroom, garlic and rosemary recipe

5 from 1 vote

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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