Mushroom focaccia, feta and arugula

Focaccia aux champignons

Lorsque je vais le week-end au marché (au lieu de la semaine, oui j’ai de la chance, je suis toujours à la maison avec Mini-Mademoiselle)), il y a un petit producteur de champignons qui a plein de variétés, dont des supers champignons de Paris. Really, je n’en ai jamais mangé de meilleurs, alors je les mange cuisinés à toutes les sauces autant crus que cuits. C’est d’ailleurs avec ses champignons que je vous avais préparé un petit velouté pendant les fêtes (quoi vous ne l’avez pas encore goûté !!!).

Aujourd’hui, head to Italy with this mushroom and feta focaccia with a little arugula for freshness, to taste with a good salad or not ! And then this focaccia is beyond reproach, because the dough is made with wholemeal flour, that I also find in a super producer on the market.

Focaccia aux champignons

Focaccia aux champignons

Mushroom focaccia, feta and arugula

Ingredients (pour 1 medium focaccia)

  • 250 g whole wheat flour or T 80
  • 40 g d’huile d’olive
  • 13 cl lukewarm water + 2 c. to s.
  • 1 packet of baker's yeast
  • 1 c. at c. sugar
  • 2 g de sel
  • 200g fresh button mushrooms
  • 100 g of feta
  • 40 g of parmesan
  • 2 cloves of garlic
  • 1/2 bunch of arugula


Put the baker's yeast, the sugar and the two tablespoons of water in a ramekin and set aside 10 minutes.

Mix the flour together, salt and olive oil then add the yeast mixture. Knead about 5 minutes to obtain a nice elastic dough. Place the dough in a greased bowl, cover with a tea towel and let stand at room temperature 30 minutes.

Meanwhile chop the mushrooms and garlic and put everything in a pan with a drizzle of olive oil. Fry over medium heat 10 minutes, by the time the mushrooms have sweated out all their water.

Degas the dough with your fist then roll it out in a rectangular shape. Let rise again 20 minutes under cover.

Preheat the oven to 220°.

Make small indentations with your fingers all over the dough then add the mushrooms and the feta cheese into pieces. Drizzle with olive oil.

Bake 20 minutes.

Focaccia aux champignons

Spread the arugula over the cooked focaccia.


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  • BoopCook

    I love it will be tested ! ;P

  • Melanie

    Your focaccia is beautiful and it must be so delicious

  • Louise

    She makes you want, this focaccia !

  • LadyMilonguera

    How beautiful is your focaccia !

  • moum007

    this focaccia is superb!

  • lydia

    She really makes you want ! Kisses

  • Syl

    Oh dear !!! It is really beautiful, I'm drooling in advance.

    • Ava

      Hello Emily
      You have probably already specified, sorry to make you repeat but where are you going to do your shopping? I really like this story of small producers.
      Thank you for your great recipes!

      • Emilie

        No worries Ava ! I shop at the Estacade in Grenoble, small producer side at the end of the market towards the station, I hope you will find your happiness there. !
        Thanks to you !

  • Milounette

    If I had known… I just finished my button mushroom tray!! Bon, there's more to buy then, this recipe really makes me crave!!!

  • Juliette

    A marvel to look at and taste, I have no doubt about it !
    What happiness these small markets with delicious and super fresh products, a real chance !
    Kisses and happy weekend

    • Emilie

      Thank you Juliet, it is true that these markets are a great opportunity, I love chatting with producers !
      Good day to you !

  • To the chef

    Very nice focaccia, Yum !