olive oil 50 ml
cherry tomatoes 50 gm
refined flour 250 gm
yeast 15 gm
water 150 ml
sugar 15 gm
salt to taste
In a pan, on a slow flame heat 30 ml of olive oil. Saute the mushrooms and tomatoes and keep aside.
Knead the flour, yeast, remaining olive oil, water, sugar and salt into a nice smooth and soft dough. Let the dough rest for about 10 min.
Fold in half the quantity of the mushrooms and tomatoes in to the dough.
Punch the dough in to a tray applying little olive oil.
Arrange the remaining mushrooms and tomatoes on top.
Allow the dough to sit for another 30 min.
preheat the oven at 240c. Bake the foccacia for 12 min, and then another 6 min. on 190c.
Brush the foccacia with olive oil once it's done.
Serve it hot.