Stuffed Garlicky Mushroom and Cheese Focaccia
Make a double batch of these mushrooms and freeze them for other meals if you like.
This focaccia can be made using any of your favourite fillings. Just replace the mushrooms with your preferred fillings and assemble and bake as detailed.
This focaccia can be made using any of your favourite fillings. Just replace the mushrooms with your preferred fillings and assemble and bake as detailed.
Servings: 6 pieces
Calories:
Ingredients
For the Garlicky Mushrooms
- 2 Tablespoons ghee or olive oil
- 1 clove garlic crushed
- 300 g mushrooms sliced, any type
- 1 teaspoon chopped thyme
- 1 Tablespoon chopped parsley
- Salt & pepper
For the Focaccia
- 2 x 500g balls stored bread dough 1kg total
- 1 x quantity garlicky mushrooms
- 250 g grated Swiss cheese
- Olive oil and sea salt extra
- You will also need a baking tray 20cm x 30cm x 3cm.
Instructions
To make the Garlicky Mushrooms
- In a large fry pan, briefly saute the garlic in the melted ghee for one minute.
- Add the mushrooms, thyme and some salt. Cook for about five minutes, stirring often, until the mushrooms have released most of their moisture and are starting to fry.
- Stir in the parsley, season with additional salt (if necessary) and pepper, and remove from the heat.
- Allow to cool slightly.
To make the Focaccia
- Pre-heat the oven to 200C (180C fan forced)
- Either with a rolling pin or by hand, roll or stretch one of the dough balls to fit the base of the baking tray. Place the sheet of dough into the tray.
- Spread the cooled mushrooms over the dough, leaving a clear 2cm edge on each side of the dough.
- Sprinkle the cheese over the top of the mushrooms.
- Roll out the remaining dough ball to fit the baking dish and carefully lay this over the top of the cheese.
- Crimp the two pieces of dough together.
- Dimple the top of the focaccia with your fingers. Drizzle olive oil over the top of the focaccia and sprinkle with sea salt.
- Cook for 30 - 40 minutes until the focaccia is golden brown.
- Remove from the oven and slide the cooked focaccia from the baking tray onto a board or rack.
- Cut into pieces and serve.
Notes
To crimp the dough, I tuck my fingers under the bottom layer of dough, pull it up over and roll it together with the top layer. It doesn't really matter how you crimp it together, as long as you get a good seal on the two pieces of dough.
I usually just stretch the dough by hand until it fits the baking tray. I find this easier than trying to roll it out, but it will give you a more rustic appearance. Both ways work, so use whichever you prefer.
As much as I try, I can never seem to get really good dimples in the top of my dough. Maybe I don't push hard enough, but don't be too discouraged if your dimples disappear.