Description
This Crispy Mushroom Focaccia is a delicious Italian-inspired bread topped with sautéed cremini mushrooms, garlic, and fresh thyme. The focaccia is golden brown with a crispy crust and a soft, fluffy interior, enhanced with a sprinkle of Parmesan cheese and sea salt. Perfect for a savory snack or a flavorful side to any meal.
Ingredients
Scale
For the Dough
- 3 1/2 cups all purpose flour
- 1 1/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/4 cup olive oil
For the Topping
- 2 tablespoons olive oil (for topping)
- 8 ounces cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons grated Parmesan cheese
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together the flour and kosher salt. Add the foamy yeast mixture and 1/4 cup olive oil, mixing until a sticky dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 8 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Sauté Mushrooms: While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes until they release moisture and begin to brown.
- Add Aromatics: Stir in minced garlic, fresh thyme, and black pepper. Cook for another minute until fragrant, then remove from heat and set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly oil a 9 by 13 inch baking pan with the remaining olive oil.
- Shape Dough: Press the risen dough evenly into the prepared baking pan. Use your fingertips to create dimples all over the dough surface.
- Add Toppings: Drizzle the dough with the remaining 2 tablespoons of olive oil. Spread the sautéed mushrooms evenly over the top and sprinkle with sea salt and grated Parmesan cheese.
- Rest Dough: Allow the dough to rest for 15 minutes before baking to let it absorb flavors and slightly proof.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the focaccia is golden brown and crispy around the edges.
- Cool and Serve: Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
- For extra flavor, add thinly sliced shallots or caramelized onions along with the mushrooms.
- Use a mix of wild mushrooms for a deeper, earthier taste.
- For a crispier crust, bake the focaccia on the lower rack of the oven during the last 5 minutes of baking.
