Why You’ll Love This Recipe
- Soft and fluffy interior with a crispy crust
- Packed with savory mushroom flavor
- Perfect as an appetizer or side dish
- Beautiful homemade artisan bread
- Great for entertaining guests
- Easy to customize with herbs and cheeses
- Delicious served warm or at room temperature
- Wonderful for sandwiches and dipping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Focaccia Dough
- 4 cups all-purpose flour
- 2¼ teaspoons instant yeast
- 2 teaspoons salt
- 1¾ cups warm water
- 3 tablespoons olive oil
For the Mushroom Topping
- 12 ounces cremini or mixed mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Finishing
- 2 tablespoons olive oil
- Flaky sea salt
- Fresh rosemary or thyme
- Grated Parmesan cheese (optional)
Directions
- In a large bowl, combine the flour, yeast, and salt.
- Add the warm water and olive oil.
- Mix until a sticky dough forms.
- Cover the bowl and let the dough rise for 1 to 1½ hours, or until doubled in size.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the mushrooms and cook for 6–8 minutes until browned.
- Stir in the garlic, thyme, salt, and black pepper.
- Cook for 1 minute more and remove from the heat.
- Generously oil a 9×13-inch baking pan.
- Transfer the risen dough to the pan and gently stretch it to fit.
- Cover and let rise again for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Drizzle the dough with 2 tablespoons olive oil.
- Use your fingertips to create dimples across the surface.
- Distribute the mushroom mixture evenly over the dough.
- Sprinkle with flaky sea salt and fresh herbs.
- Add Parmesan cheese if desired.
- Bake for 20–25 minutes until golden brown.
- Allow the focaccia to cool slightly before slicing and serving.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
Variations
- Garlic Mushroom Focaccia: Add extra roasted garlic to the topping.
- Three Cheese Focaccia: Top with mozzarella, Parmesan, and fontina cheese.
- Wild Mushroom Focaccia: Use a blend of shiitake, oyster, and cremini mushrooms.
- Truffle Mushroom Focaccia: Drizzle with truffle oil after baking.
- Spinach Mushroom Focaccia: Add sautéed spinach to the topping.
- Caramelized Onion Mushroom Focaccia: Include sweet caramelized onions.
- Rosemary Mushroom Focaccia: Increase the rosemary for a more herb-forward flavor.
Storage/Reheating
Storage
Store focaccia in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing
Freeze sliced focaccia wrapped tightly for up to 3 months.
Reheating
Warm in a 350°F (175°C) oven for 5–8 minutes or until heated through.
FAQs
What mushrooms work best for Mushroom Focaccia?
Cremini, baby bella, shiitake, oyster, and mixed mushrooms all work wonderfully.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated overnight for enhanced flavor.
Why is focaccia dimpled before baking?
The dimples help hold olive oil and create the bread’s signature texture.
Can I use dried herbs?
Yes. Use about one-third the amount of dried herbs compared to fresh.
How do I keep focaccia soft?
Store it in an airtight container once it has cooled completely.
Can I add cheese?
Absolutely. Parmesan, mozzarella, fontina, or goat cheese are excellent additions.
Why should I sauté the mushrooms first?
Cooking the mushrooms removes excess moisture and concentrates their flavor.
Can I make this recipe gluten-free?
Yes. Use a gluten-free bread flour blend designed for yeast breads.
What dishes pair well with Mushroom Focaccia?
Soups, salads, pasta dishes, roasted meats, and charcuterie boards are excellent companions.
Can I use this focaccia for sandwiches?
Yes. Its sturdy yet soft texture makes it ideal for sandwiches and panini.
Conclusion
Mushroom Focaccia is a flavorful artisan bread that combines a light, airy crumb with savory mushrooms, herbs, and olive oil. Perfect as a side dish, appetizer, or sandwich bread, this homemade focaccia delivers rustic Italian-inspired flavor in every bite. Whether served fresh from the oven or enjoyed the next day, it’s a versatile recipe that’s sure to become a favorite at your table.
PrintMushroom Focaccia
Mushroom Focaccia is a rustic Italian-inspired bread topped with savory mushrooms, herbs, olive oil, and flaky sea salt. With its crisp golden crust and soft airy interior, this homemade focaccia is perfect as a side dish, appetizer, or sandwich bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 2¼ teaspoons instant yeast
- 2 teaspoons salt
- 1¾ cups warm water
- 3 tablespoons olive oil
- 12 ounces cremini or mixed mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Flaky sea salt
- Fresh rosemary or thyme
- Grated Parmesan cheese (optional)
Instructions
- In a large bowl, combine the flour, yeast, and salt.
- Add the warm water and olive oil and mix until a sticky dough forms.
- Cover the bowl and let the dough rise for 1 to 1½ hours, or until doubled in size.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat.
- Add the mushrooms and cook for 6–8 minutes until browned.
- Stir in the garlic, thyme, salt, and black pepper and cook for 1 minute more.
- Remove the mushroom mixture from the heat.
- Generously oil a 9×13-inch baking pan.
- Transfer the risen dough to the pan and gently stretch it to fit.
- Cover and let rise again for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Drizzle the dough with 2 tablespoons olive oil.
- Use your fingertips to create dimples across the surface.
- Distribute the mushroom mixture evenly over the dough.
- Sprinkle with flaky sea salt and fresh herbs.
- Add Parmesan cheese if desired.
- Bake for 20–25 minutes until golden brown.
- Allow the focaccia to cool slightly before slicing and serving.
Notes
- Sautéing the mushrooms first removes excess moisture and intensifies their flavor.
- The dough can be refrigerated overnight for enhanced flavor development.
- Use cremini, shiitake, oyster, or mixed mushrooms for variety.
- Parmesan, fontina, mozzarella, or goat cheese make excellent additions.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Focaccia is excellent served with soups, salads, pasta dishes, or as sandwich bread.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 1 mg
