Garlic, mushroom and thyme focaccia recipe
A flavoursome focaccia recipe, made with simple ingredients.
Ingredients
- 3 tbsp grated Parmesan
- 560 g strong white flour
- 10 g sea salt plus a couple of big pinches for the topping
- 5 g of dried yeast (or 10g/0.3oz of fresh yeast if you can get it)
- 300 ml warm water
- 60 ml rapeseed oil (or olive oil) plus 3 large glugs for the roasting tin and a drizzle for on top
- 6 chestnut mushrooms
- 3 garlic cloves
- 1 handful of thyme
- 3 tbsp grated Parmesan
- 19.8 oz strong white flour
- 0.4 oz sea salt plus a couple of big pinches for the topping
- 0.2 oz of dried yeast (or 10g/0.3oz of fresh yeast if you can get it)
- 10.6 fl oz warm water
- 2.1 fl oz rapeseed oil (or olive oil) plus 3 large glugs for the roasting tin and a drizzle for on top
- 6 chestnut mushrooms
- 3 garlic cloves
- 1 handful of thyme
- 3 tbsp grated Parmesan
- 19.8 oz strong white flour
- 0.4 oz sea salt plus a couple of big pinches for the topping
- 0.2 oz of dried yeast (or 10g/0.3oz of fresh yeast if you can get it)
- 1.3 cups warm water
- 0.3 cup rapeseed oil (or olive oil) plus 3 large glugs for the roasting tin and a drizzle for on top
- 6 chestnut mushrooms
- 3 garlic cloves
- 1 handful of thyme
Details
- Cuisine: Italian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 140 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Weigh the flour and salt into a big bowl. Measure the water and oil into a jug. With a fork, stir the yeast into the water. Empty the jug into the bowl and stir all the ingredients together.
- Then knead the dough for 15 minutes (10 minutes in a mixer). Once you have a smooth and elastic dough nestle it back into the bowl and cover in cling film (air tight) and leave it in a warm place to grow to twice its size or for one hour (whichever is first).
- Glug three generous glugs of oil into your roasting tray (the base should be well covered so that as your focaccia bakes, the heat from the baking stone will fry the base so it’s deliciously crunchy).
- By hand, stretch your dough to about an inch thick and so it fits evenly into your very well oiled large roasting tray. If it’s larger than your tray, trim a bit off and use the dough for something else (pittas, rolls, bread sticks, pizza bases).
- Then drizzle a generous amount of oil on top, sprinkle over the garlic, mushrooms and thyme and dock the dough with your fingers (this is where you use the ends of your fingers and thumb to push firmly down onto the dough until you feel the base).
- The oil will be infused by the flavours from the other ingredients and will pool in the dock marks, plus it will help prevent massive bubbles forming in the dough.
- Cover the focaccia and leave it in a warm place to double in size or for one hour.
- Turn up your oven as high as she goes, uncover the focaccia and finish with a couple of generous bejewelling sprinkles of sea salt before placing into the over.
- Take it out when its baked and beautifully golden all over (about 15–20 minutes). Scatter with the Parmesan while it's hot.
- To get the best out of your focaccia serve it hot out of the oven or reheat it before serving. A fat slice of your focaccia will also make a great deli style sandwich.
The Fabulous Baker Brothers have partnered with the Mushroom Bureau to encourage the UK to use more mushrooms in their dishes. Visit www.moretomushrooms.com
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