Cheddar, leek & mushroom focaccia

It works equally well as a light-tasting but hearty supper or as a fresh-from-the-oven appetizer for relaxed cocktails. Earthy, chewy and satisfying.

  • Prep: 1 h
  • Cooking: 25 min
Yields 6 Serving
cheddar leek mushroom focaccia

Ingredients

  • 1 homemade milk pizza dough or 1 package (19 oz – 570 g) store-bought pizza dough
  • 1 tbsp (15 mL) butter
  • 2 leeks cut into ½˝ (1 cm) lengths
  • 8 oz (225 g) cremini mushrooms halved
  • Salt and freshly ground pepper
  • 1 tbsp (15 mL) dried wild mushrooms (chanterelle, cep, shiitake, etc.)
  • 7 oz (200 g) Canadian Medium Cheddar grated
  • Milk pizza dough
  • 1 cup (250 mL) milk
  • 2 tbsp (30 mL) butter
  • 2 1/4 cups (560 mL) flour
  • 1 tsp (5 mL) sugar
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) instant yeast (quick-rising)

Preparation

Preheat oven to 450°F (230°C). Cut parchment paper to fit a 9˝ x 12˝ (23 x 30 cm) baking sheet.

Using a rolling pin, roll out pizza dough on the parchment paper. Transfer to baking sheet and let rise for 30–45 minutes.

In a large skillet, melt butter over medium-high heat and cook leeks and mushrooms for 10 minutes. Season with salt and pepper.

In a mini food processor, grind dried mushrooms until fine and powdery.

Sprinkle pizza dough with a quarter of grated cheese, add leek and mushroom mixture and top with remaining cheese and dried mushroom powder. 

Cook on top rack of the oven for 12 minutes.

Milk

pizza dough

In a small saucepan, heat milk over medium-high heat for 2 minutes. Add butter and let melt.

In a bowl, mix flour with sugar, salt and yeast.

Pour in warm milk and butter; stir with a wooden spoon. Knead the dough by hand for 5 minutes.

Shape dough as needed and let rise for 30–45 minutes. 

Tips

Cheese alternatives: Canadian Swiss cheese, Gouda, Provolone.

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Nutrition

Nutritional Information

per serving
Energy: 417 Calories
Protein: 17 g
Carbohydrate: 45 g
Fat: 19 g
Fibre: 2.4 g
Sodium: 668 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 28 % / 313 mg
Folate: 63 %
Selenium: 62 %
Riboflavin: 41 %
Thiamin: 40 %