Always check the labels of the products you use.
Method
- 1
Dough. Mix the flour, yeast, salt, warm water and 2 tbsp oil to a sticky dough with no dry flour. Rest 15 min, fold it over itself four times round the bowl, then cover and refrigerate 12-24 h. A long cold rise gives big bubbles and a deeper flavour.
- 2
Tin. Oil the tin with 3 tbsp oil, tip in the cold dough and turn it over. Cover and leave in a warm spot 2-3 h, until it has spread out, doubled and wobbles when you shake the tin; ease it into the corners as it softens.
- 3
Mushrooms. Heat the oven to 220 °C (200 °C fan). Toss the mushrooms with 3 tbsp oil, salt and pepper on the roasting tray in one layer and roast 20-25 min, turning once, until browned and shrunken. Driving off their water first means they crisp on the bread instead of making it soggy.
- 4
Top. Dimple the dough deeply, spread the roasted mushrooms over the top and sprinkle with the cheese.
- 5
Bake. Bake 25-30 min, until the edges of the mushrooms are crisp and the base is golden; the centre reads about 96 °C.
- 6
Finish. Scatter the lemon zest and chives over the warm bread, cool 10 min on a rack and cut into 12.
Storage
Keep in the fridge for up to 2 days and reheat at 200 °C for 6-8 min until hot through; freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 1.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- large roasting tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 255 kcal |
| Protein | 7.4 g |
| Carbohydrate | 33.2 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 10.5 g |
| of which saturates | 1.8 g |
| Fibre | 1.8 g |
| Salt | 1.21 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
