Mushroom focaccia

ChefGomba gombas focaccia

Mushroom focaccia


  • 310 ml of warm water
  • 7 g of dry yeast
  • 2 teaspoons sugar
  • 400-450 g of flour
  • 2 teaspoons salt
  • 60 ml of olive oil
  • 2 branches of rosemary
  • 1 handful of olives
  • 100 g of white button mushrooms

Make the dough: sprinkle the yeast with sugar in a little warm water and leave for 5-10 minutes. In a food mixer, carefully add  the flour, olive oil, salt to the yeast mixture. Mix at high power approx. for 5 minutes. When the dough is ready, rest for 45-60 minutes.

Put in a baking tray, stretch it out and let it rest for another 20 minutes.

Sprinkle with olive oil, rosemary, olives and place very thinly sliced mushrooms on the focaccia. Bake at 200 degrees.