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Bacon and Mushroom Focaccia

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Author: Amanda McInerney


  • Pre-made yeast pizza dough
  • or
  • 500 gms strong bakers flour
  • 1 tsp sea salt
  • 1 sachet of instant yeast 8 gms
  • 200 mls milk
  • 120 mls water
  • 50 mls good olive oil
  • 300 gms mushrooms sliced
  • 4 rashers bacon chopped
  • 1 cup grated tasty cheese
  • 4 spring onions chopped
  • 2 tsp dried oregano I use the imported Italian kind, or my own fresh from the garden
  • 50 mls olive oil
  • pepper


  • Whisk flour, salt, and yeast together in a large bowl.
  • Heat milk and water to blood temperature and add, with oil, to flour.
  • Mix all together until combined in a rough dough.
  • Cover and stand for ½ hr.
  • Give it a very quick knead, cover again for 1 hour or until doubled.
  • Roll out into a large rectangle, roughly 50x40 cms.
  • Cut in half and place half the dough on a greased shallow baking tray.
  • Preheat oven to 220C.
  • Heat oil in fry pan, add bacon and spring onions, saute until bacon crisp. Remove and drain on kitchen towel.
  • Add mushrooms to same oil and saute until soft and cooked, sprinkle with oregano, add pepper to taste. Cool.
  • Sprinkle base of focaccia on the baking dish with the grated cheese, then sprinkle remaining ingredients over evenly.
  • Gently cover with other half of dough and pinch edges together.
  • Dimple top of dough with your knuckle, drizzle with extra virgin olive oil and sprinkle with sea salt.
  • Bake for 20-25 minutes. Remove from baking pan and cool on rack.