Wild Mushroom & Goat's Cheese Focaccia

Wild Mushroom & Goat's Cheese Focaccia

Wild Mushroom & Goat's Cheese Focaccia

An irresistible savory side dish.


  • 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


  1. Measure out the flour, salt and yeast into a bowl and mix thoroughly with a spoon.
  2. Add 3 tbsp of olive oil and all the water and combine with a spoon until a wet dough is formed
  3. 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.
  4. Soak the dried mushrooms in 60ml boiling water for 10 minutes. Drain and leave to cool
  5. Cut the goat’s cheese into 15-20 rough chunks.
  6. Liberally oil a medium sized baking tray and gently tip the risen dough on to it. Carefully stretch the dough to cover the surface.
  7. 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.
  8. Uncover the risen dough and season with flaked salt and cracked black pepper.
  9. 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).
  10. Remove from the oven and put on a cooling rack and drizzle with more olive oil.
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