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Mixed Mushroom and Shallot Butter Foccacia

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Serves: 2 Pizzas

Ingredients:

  • 2 cups plain flour
  • 1/3 cup finely grated Perfect Italiano parmesan cheese
  • 1x7g sachet dry yeast 
  • salt and black pepper, to taste
  • 1 cup lukewarm water
  • 30g Western Star butter, melted
  • 1 French shallot, peeled and roughly chopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon white or red wine vinegar
  • 6 sprigs thyme, leaves picked
  • 150g mixed mushrooms, cut into bite-size pieces

Method:

  1. Combine flour, 1 tablespoon parmesan, yeast and seasonings in a large bowl. Make a well in the centre, pour in water. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Roll dough into a 40cm x 20cm rectangle, place onto a buttered baking tray. Cover lightly a tea towel and rest in a warm place for 40 minutes until doubled in size.
  2. Lightly press fingers into the dough at 5cm intervals to create small dents, without creating holes. Combine butter, shallot, mustard, vinegar, half the thyme and pepper in a small bowl and sprinkle over the dough base. Sprinkle with mushrooms, remaining parmesan and thyme. 
  3. Bake the foccacia at 200°C for 15-20 minutes until crisp and golden. 

Cooking Time: Prep: 25 minutes + proving time, Cooking: 20 minutes