Description
This Crispy Mushroom Focaccia is a golden, airy Italian bread with a perfectly crisp crust and a fluffy interior. Infused with earthy sautéed mushrooms, fragrant herbs, and rich olive oil, it delivers a savory umami flavor that pairs wonderfully with soups, salads, or pasta, or can be enjoyed on its own as an artisan delight.
Ingredients
Scale
For the dough:
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
For the topping:
- 1 1/2 cups mushrooms (sliced – cremini or button)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp fresh thyme or rosemary
- Salt and black pepper to taste
- Optional: flaky sea salt, grated parmesan
Instructions
- Activate the yeast: In a bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a sticky dough forms, then knead by hand for 8 to 10 minutes until the dough becomes smooth and elastic.
- First rise: Place the dough in an oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare mushrooms: Heat olive oil in a pan over medium heat. Sauté the sliced mushrooms with minced garlic, salt, and black pepper until the mushrooms are golden and the moisture has evaporated. Stir in fresh thyme or rosemary, then remove from heat and set aside.
- Shape and second rise: Transfer the risen dough to a well-oiled baking tray. Gently stretch it out to fit the tray. Let it rest for an additional 20 to 30 minutes to allow a second rise.
- Dimple and top: Using your fingers, press into the dough to create dimples all over the surface. Spread the sautéed mushrooms evenly on top. Drizzle more olive oil and sprinkle flaky sea salt if using.
- Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes until it is golden brown with crispy edges.
- Cool and serve: Allow the focaccia to cool slightly before slicing. Serve warm and enjoy!
Notes
- Use plenty of olive oil to achieve the signature crispy crust.
- Don’t skip the dimpling step as it helps the focaccia hold flavors and prevents over-rising during baking.
- Keep the dough slightly sticky to ensure an airy texture.
- Try adding caramelized onions or mozzarella for additional flavor variations.
- Drizzling truffle oil after baking adds a gourmet touch.
