Wild Mushroom & Goat's Cheese Focaccia
Wild Mushroom & Goat's Cheese Focaccia
An irresistible savory side dish.
Ingredients
- 400g strong white flour
- 2 tsp dried yeast
- 1½ tsp salt
- 3 tbsp olive oil (normal) plus extra for
- kneading, oiling the bowl and drizzling
- 275ml water
- 30g dried mushrooms
- 60ml boiling water
- 150g goat’s cheese
- Flaked salt and cracked black pepper
Method
- Measure out the flour, salt and yeast into a bowl and mix thoroughly with a spoon.
- Add 3 tbsp of olive oil and all the water and combine with a spoon until a wet dough is formed
- Pour a couple of tbsps of olive oil onto the work surface and tip out the dough. Knead for at least 15 minutes – the dough will be sloppy – don’t be tempted to add more flour. Alternatively use a mixer with a dough hook for about 5 minutes. Oil a large bowl and place the dough in and prove dough until double it’s size, either using the dough proving setting or in a warm place.
- Soak the dried mushrooms in 60ml boiling water for 10 minutes. Drain and leave to cool
- Cut the goat’s cheese into 15-20 rough chunks.
- Liberally oil a medium sized baking tray and gently tip the risen dough on to it. Carefully stretch the dough to cover the surface.
- Poke the mushrooms and the cheese deeply into the surface of the dough, cover with cling film and leave to rise for about an hour.
- Uncover the risen dough and season with flaked salt and cracked black pepper.
- Bake in a preheated oven at 200°c using Low Humidity or SteamBake™ for 20 – 25 minutes until golden brown. (If using SteamBake™ remember to add water and preheat for 5 minutes before baking).
- Remove from the oven and put on a cooling rack and drizzle with more olive oil.
