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Mushroom Focaccia

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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.

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

  1. In a large bowl, combine the flour, yeast, and salt.
  2. Add the warm water and olive oil and mix until a sticky dough forms.
  3. Cover the bowl and let the dough rise for 1 to 1½ hours, or until doubled in size.
  4. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat.
  5. Add the mushrooms and cook for 6–8 minutes until browned.
  6. Stir in the garlic, thyme, salt, and black pepper and cook for 1 minute more.
  7. Remove the mushroom mixture from the heat.
  8. Generously oil a 9×13-inch baking pan.
  9. Transfer the risen dough to the pan and gently stretch it to fit.
  10. Cover and let rise again for 30 minutes.
  11. Preheat the oven to 425°F (220°C).
  12. Drizzle the dough with 2 tablespoons olive oil.
  13. Use your fingertips to create dimples across the surface.
  14. Distribute the mushroom mixture evenly over the dough.
  15. Sprinkle with flaky sea salt and fresh herbs.
  16. Add Parmesan cheese if desired.
  17. Bake for 20–25 minutes until golden brown.
  18. 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

Find it online: https://thefamilycooking.com/mushroom-focaccia/