Focaccia is a fine style of bread, quick to make and only your imagination limits what to top it with. I made a chanterelle mushroom variation, which is slightly different to the typical ones, but it worked very well. I had to use dried chanterelles, but do use fresh ones whenever you can get any, as they are much better. Their distinctive flavour is present in the dried mushrooms, but it's just not the same.
500ml wheat flour
1tbsp dry yeast
2tbsp olive oil
20g grated emmental
Mix the flour and yeast, then add the lukewarm water, sugar, salt and olive oil. Knead the dough and let it rise for about 30 minutes under a tea towel.
Soak the mushrooms for about 10 minutes, drain and cook briefly in a pan until the excess liquid has evaporated.
Hand-stretch the dough on a baking tin lined with baking parchment.
Sprinkle the grated cheese, rosemary, thyme, sea salt and chanterelles on the top.
Bake at 220C for about 20 minutes.
Serve with a salad, soup or stew, or just on its own.