Herbed focaccia with mushrooms

Due to a strike of Thelma (our beloved camper and home), we stayed with my parents for a moment. It was nice to have a proper shower, warm room to sleep in and actually to stay in one spot for some time. We forget how fortunate we are with all these little things, don’t we…

With all the news about the Corona Virus in Italy we started to talk with my mum about awesome family time we had over there years ago. We used to stop in Venice on our way to France almost each year. We had a caravan at the time (this is where my camping lifestyle comes from most probably) and it was possible to sleep next to the Venice in a parking lot for a night. We had a lot of pizza like always, amazing pasta and focaccia for breakfast. From word to word we’ve decided to make an Italian day. In the morning I baked focaccia and served it with mushrooms, in the evening we had pizza.

I share the focaccia recipe with you. Focaccia is in general very easy to make, the only difficult part is kneading for like 10-15 minutes, but it actually is a pleasant part as well. And the mushrooms – who doesn’t like them.



  • ¾ cup warm water
  • 1 tsp instant yeast
  • big pinch of sugar
  • 2 cups flour
  • 1 tsp salt
  • 1 tbsp olive oil


  • 3 tbsp olive oil
  • 1 tbsp parsley
  • pinch of salt and pepper


  • 1 tbsp olive oil
  • two handfuls of champignons
  • 1 tsp chopped rosemary
  • 1 tbsp butter
  • 1 tbsp sour cream, thick
  • 1/4 tsp lemon zest
  • pinch of salt and pepper
  • parmesan
In a cup mix water, yeast and sugar, cover and leave for a few minutes on a side. Meantime, in a bowl, mix flour, salt and olive oil. Pour the yeast with water on it and knead for about 10 minutes, until dough is elastic. Place it in a bowl brushed with a bit of oil, cover and keep in a warm place for about an hour.

When the dough doubled its size, divide it into 4 equal parts, place it on a baking tray covered with a paper and form oval shapes. Press fingers in few spots, so it flattens a bit, then cover it with a towel and let it rest for about 30 minutes.

In a blender, blend oil, parsley, salt and pepper. Brush each focaccia with the oil mix.

Bake in 200*C (400*F) for about 25 minutes.

While your focaccia is baking and smells like heaven, start to prepare the topping. Wash and cut the champignons into small pieces. Heat a frying pan with one tablespoon of oil and start frying. It will take a moment till the mushrooms are golden brown. When it happens add chopped rosemary and fry a bit more. Then add butter and cream, mix it well and fry some more. In the end add the lemon zest.

Cut your focaccia into smaller pieces (or not) and top it with mushrooms and sprinkle with parmesan.

Enjoy, Marta

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