Mushroom and Onion Focaccia with Aubergines, Roasted Peppers and Mozzarella Cheese

A stunning recipe from Paul Hollywood: grilled focaccia bread topped with mouth-watering Mediterranean vegetables, and dripping with melted mozzarella
By Paul Hollywood
Mushroom and Onion Focaccia with Aubergines, Roasted Peppers and Mozzarella Cheese
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 45 minutes plus rising
  • Effort: medium



  • 500 g strong bread flour
  • 1 tbsp salt
  • 1 fast action dried yeast
  • extra virgin olive oil
  • 250-300ml warm water
  • 2 handfuls button mushrooms, sliced
  • 1 large onion, finely chopped
  • handful of basil
  • rocket, to serve

For the filling:

  • 1 aubergine
  • 4-5 red and yellow peppers, halved and deseeded
  • extra virgin olive oil
  • three125 g mozzarella, drained and sliced


1. Combine the flour, salt and yeast in a bowl. Add a splash of olive oil, then mix in enough water to form a dough. Knead for about 10 minutes until smooth and springy. Leave to rise in a warm place for 1 hour.

2. Mix the mushrooms, onion and basil into the dough, kneading until evenly distributed. Leave to rise for another hour.

3. Divide the dough into two. Stretch out each piece into an oval, about 30cm long, flattening them with your hands.

4. Place the dough on a baking sheet. Make holes all over the surface, using a skewer. Brush the dough liberally with more olive oil and leave to rise for another hour.

5. Preheat the oven to 200°C/gas 6.

6. Bake the focaccia for 25 minutes until golden brown.

7. Remove from the oven, brush with more olive and leave to cool.

8. To make the filling, place the peppers on a roasting tray, cut side down, and brush with oil. Roast at 200°C/gas 6 for 15-20 minutes until the skins start to brown and blister. Transfer to a bowl, cover with cling film and leave for 5 minutes. Peel off the skins and slice thickly.

9. While the peppers are roasting, brush the aubergine slices with oil and place on a preheated ridged stovetop griddle. Grill for 5-8 minutes, turning once, until tender.

10. Slice horizontally through the focaccia and open out flat. Place the mozzarella slices on top. Place under a preheated hot grill for 3-4 minutes until the cheese starts to melt.

11. Remove from the grill and top with aubergine and peppers.

12. Drizzle the rocket lightly with oil and serve with the focaccia.

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