1. Prepare the classic mixture for potato focaccia.
2. Pour the red wine into a pan and bring to the boil to evaporate the alcohol.
3. Add the red wine reduction to the potato focaccia mixture.
4. Leave the mixture to rest and prove for the time indicated on the packet.
5. Spread the rested and proved mixture over an oven tray, making “dimples” with your fingers. Brush with evo oil and garnish with rock salt and rosemary.
6. Bake at 200° for 15 minutes.
7. Complete with the 5 cheese sauce and sautéed Nameko mushrooms and return to the oven for a further 4 minutes.