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Focaccia with Wild Mushroom Pate (Serves two)


Perfect starter!

We have been serving this to our catering clients for years.  Once we got an email from a guest saying that they had dreamt about it.

  • Thaw overnight in the fridge or on your counter
  • place on greased metal baking tray approx. 9 x 7, cover with plastic wrap or even better a damp towel. NOTE: if dough has risen in the refrigerator or if you have thawed on a counter at room temp, you may go directly to step below.
  • when doubled in size, push out into pan, cover and let double again. (Hint: The thinner the dough is pushed out the thinner and crunchier the resulting bread will be.  You should be aiming at 1/4" thickness)
  • pre-heat oven to 450.  
  • when doubled, press fingers in dough to create typical focaccia dimpling.
  • Mix 1 TBSP olive oil, 1.5 tsp. WATER, 1/4 tsp. salt and drizzle over bread trying to get into all the depressions
  • Check the focaccia after 10 -15minutes. If you find it is cooking faster on one side than another, turn the pan accordingly. Bake for another 5 to 8 minutes or until the bread is golden brown in color. Lift the focaccia out of the pan with spatulas, and transfer it to a cooling rack.
Thaw pate, stir and place in small oven proof baking ramekin and bake at 375 until the top has browned.
Tablefield Grocery

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