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Mushroom, garlic and rosemary Foccacia Recipe Credit The South African Mushroom Farmers' Association


Even non-vegetarians will get a kick out of Vegetarian Awareness week May 10 - 16

Veggies have come a long way since Meatless Monday. They’re celebrated on restaurant menus, supermarkets are lining up their shelves with veggie-based meals and home cooks have been fired up by fast and easy meatless meals.

| SA Mushroom Farmers Association

Top of the heap  are umami-rich mushrooms.  Not only are they spectacular in the flavour category, they’re also low in fat, high in fibre and antioxidants and packed with vitamins and minerals.



Mushroom, garlic and rosemary Foccacia


Serves: 6

Oven temperature: 180°C


10ml olive oil

1 clove garlic, crushed

8 portabellini mushrooms, sliced

12 baby button mushrooms, sliced

3 sprigs rosemary, roughly chopped

Salt and pepper

400g white bread flour

5ml salt

10g instant yeast

15ml olive oil, plus extra for brushing

250ml lukewarm water

Flaked salt


1 Heat the olive oil in a pan and sauté the garlic, add the mushrooms and fry on both sides until, just golden. Season with salt and pepper and add the rosemary. Set aside.

2 Combine the flour, salt and instant yeast in a large mixing bowl.

3 Add the olive oil and enough water to form a soft dough. Knead for 8-10 minutes or until the dough is smooth and elastic. Cover with a kitchen towel and allow to rise. When risen punch the dough down and knead in three quarters of the mushroom mixture.

4 Shape into an oblong ball and flatten it with the palm of your hand on a greased baking tray. Brush the bread with olive oil and then arrange the remaining mushroom mixture onto the bread.

5 Leave in a warm area and allow to rise for 15 minutes. Once risen, bake in a preheated oven for 25 minutes. Enjoy warm.

Read more | Original article 

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