Mushroom and cheese focaccia

Ingredients

For the dough

• 200 ml lukewarm water
• 21 g fresh yeast
• 5 g granulated sugar
• 1 teaspoon salt
• 20 g poppy seeds
• 350 g sifted white flour
• 4 tablespoons olive oil

For the topping

• 500 g mushrooms
• 3 tablespoons oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon oil
• 4 tablespoons sesame seeds
• 200 g grated cheese
• 5 g finely chopped celery leaves

Preparation

1. Clean the mushrooms, rinse them in two or three changes of water and slice them. Sauté them in a pan with 3 tablespoons of oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper for 12 minutes, until the liquid they release has evaporated. 2. Let the mushrooms cool. Mix the yeast with 1 teaspoon of salt and the sugar until it turns liquid, then add the lukewarm water, poppy seeds and flour. Knead, gradually drizzling in the 4 tablespoons of olive oil, until the dough no longer sticks to your hands. 3. Preheat the oven to 175°C with the fan on for 10 minutes. Grease the pan with 1 teaspoon of oil and sprinkle 3 tablespoons of sesame seeds over the bottom. Spread the dough in the pan. 4. Arrange the cooled mushrooms over the dough. Sprinkle with the grated cheese, the remaining tablespoon of sesame seeds and the finely chopped celery leaves. 5. Bake the focaccia for 35 minutes, until golden. Remove the pan from the oven and let it cool for 10 minutes before serving.