Sundried Tomato & Mushroom Focaccia

An olive oil flatbread that’s flavourful yet easy to make at home. The crispy crust bread paired with a touch of sweetness from the sundried tomatoes makes it a perfect appetizer for a party!

INGREDIENTS

DoughQuantity
Bread Flour1000g
Cold Water600ml
Olive Oil60g
Salt20g
Saf-instant® Gold Instant Dry Yeast11g
Magimix® Red4g
ToppingsQuantity
Sundried Tomatoes150g
Oregano10g
Rosemary10g
Thyme10g
Olives50g
Mushroom150g

FEATURED PRODUCT

Saf-instant® Gold

PREPARE THE DOUGH

  1. Mix dry ingredients in a bowl for 30 seconds.
  2. Add water and mix at slow speed for 5 minutes.
  3. Add oil and mix at high speed for about 2 minutes or until dough is 90% developed.
  4. Transfer dough to a pre-greased container.
  5. Cover and ferment for 90 minutes.
  6. Punch the dough down after fermentation.

SHAPING

  1. Divide the dough into 200g each and spread them in a round pan.
  2. Proof for about 1 – 2 hours until double in size.
  3. With a fork, make indentations all over the risen dough and press the toppings in.
  4. Brush with olive oil.

BAKING

  1. Bake at 220˚C (top) and 200˚C (bottom) with steam for 25 – 30 minutes or until golden brown.
  2. Remove from oven and cool on a wire rack before serving.

Watch the recipe video here.