I don’t really know whether it’s more correct to call this focaccia than flatbread – it certainly looked like focaccia. The recipe, however, says that it’s flatbread – or, rather, Schiacciata All’ Fungi (Flatbread with Mushroom) – so flatbread it is.
I’ve never had much luck with focaccia (or flatbread) in the past, which was why I was so thrilled with this recipe. It worked a treat. Of course, I think it’s better because of the mushrooms – which I’d sourced that morning from the Mushroom Man at the local Farmer’s Market, but I suspect that it would have tasted equally as good with supermarket mushrooms.
What you need
For the dough
- 1 tsp caster sugar
- 10g dried yeast
- 3 1/3 cups plain flour (500g)
- 1 tbs extra-virgin olive oil
- 1/2 tsp salt flakes
For the topping
- 1/4 cup extra-virgin olive oil (60ml)
- 150g swiss brown mushrooms cut into 1cm-thick slices
- a few rosemary sprigs with the leaves picked
- Extra 2 tsp olive oil for drizzling
- Salt flakes to season
What you do with it
To make the dough
- Combine 2 cups warm water, sugar and yeast in the bowl of your stand mixer. Cover and leave it in a warm place until it’s frothy – about 10 mins.
- Add flour, oil and salt and knead it for 10 minutes – using the dough hook thingie for your mixer. The dough should be quite shiny and elastic, but will also be quite wet.
- Cover it with a (clean) tea towel and let it sit somewhere warm for an hour or so – until it’s doubled in size.
To make the topping
- Heat the oil in a frypan over high heat, add the mushroom and cook for a minute or so – until just cooked through.
- Stir through the rosemary and set aside
Putting it all together
- Preheat your oven to 200C and grease a 24cmx30cm baking tray
- Press dough into the tray and top with the mushroom, pushing it down into the dough a tad.
- Drizzle over the extra oil and sprinkle with the salt flakes
- Leave it to rest in that lovely warm place for another 10 minutes to prove slightly
- Bake for 30 minutes or until the dough is golden brown and the smell is amazing.
To give credit where it’s due, this recipe came from one by Guy Grossi in the Delicious mag.