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Marsala, onion and mushroom focaccia is a type of savoury mushroom bread with mushrooms, marsala wine and parmesan. This fluffy focaccia recipe isn’t hard to make and it smells amazing while it cooks. I love Italian focaccia still warm from the oven.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

Italian focaccia is one of the most delicious types of bread ever. There are plenty of tasty focaccia toppings to choose from and this mushroom and Marsala flavoured version is one of the best.

Home bakers might also like to try their hands at making apple crumb muffins or this Starbucks style lemon poppy seed loaf. If you want more side dishes to go with your focaccia, parmesan truffle fries are really good.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

Italian Focaccia Ingredients

Bread-making staples like flour, water, yeast, sugar, and salt all feature in this savoury mushroom bread recipe. In addition, you need mushrooms, onion, Marsala wine, parmesan, oil, black pepper, and fresh thyme.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

Use any type of mushrooms you like in this crispy mushroom focaccia recipe. You can stick with button mushrooms or brown chestnut mushrooms or pick up a variety pack with different kinds in.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

Marsala wine is a fortified Sicilian wine. It is a popular ingredient in caramelized, nutty sauces. There are different kinds to choose from. I typically use dry marsala because it goes with pretty much anything. The semi-sweet and sweet ones tend to feature in desserts like zabaglione. The dry varieties are nice in sauces and of course marsala mushroom and onion focaccia.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

Marsala is comparable to sherry or madeira wine in terms of both price and flavour. Once the bottle is open it will keep for about a month.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.

You can use a different cheese in place of the parmesan if you want. Emmentaler would be good here, or Gruyere.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this savoury mushroom bread with Italian focaccia toppings.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

How to Make Savoury Mushroom Bread

If the idea of marsala mushroom and onion focaccia bread is making your mouth water, you’re not alone! It sounds great and, believe me, tastes even better!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Once you’ve gathered the bread-making ingredients and focaccia toppings, you’re ready to start. Add warm water, sugar and yeast to a mixer bowl and let it sit for a few minutes. You will notice it getting foamy. Next add salt, flour and oil and mix thoroughly to make a soft dough.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Transfer the dough into a greased bowl and leave it somewhere warm to rise for an hour. Slice and sauté the onion then add some butter. Add the mushrooms, salt, pepper, and some fresh thyme.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Once the mushrooms are golden you can pour in the marsala wine and cook until it has been absorbed. Grease a baking dish and then put the dough in there. Make some holes in it with your fingers.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Add the parmesan on top followed by the mushroom mixture. Add a sprig of thyme in the middle then cover the dish. Leave it somewhere warm so the Italian focaccia rises.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Bake the marsala mushroom and onion focaccia for half an hour then let it cool for a while before serving.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

The History of Italian Focaccia

This classic Italian staple is crispy on the outside thanks to the olive oil in the recipe and moist yet airy on the inside. It is believed to date all the way back to either ancient Greece or before the Roman Empire even existed. Unleavened flatbread isn’t too different and that dates back thousands of years to the Middle Eastern region.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

‘Panis focacius’ is Latin for ‘hearth bread’ and it used to cook over hot coals. The first recipe would have been very simply, perhaps flour, oil, water, salt, and yeast. It would have been torn apart and dipped into soups and stews.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Many modern recipes for this bread include tasty focaccia toppings like cheese, garlic, onions, sage, or rosemary. There are also sweet versions which can be topped with lemon, sugar, raisins, honey, and so on.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Fluffy Focaccia Recipe FAQs

Why do you poke holes in the dough before adding focaccia toppings?

Poking holes into the top of the dough stops big bubbles from showing up on the surface as the bread bakes. Your focaccia with crispy mushrooms will be better if you do this.

What should you pair with marsala mushroom and onion focaccia?

Offer some extra-virgin olive oil on the side for dipping. You can warm it up or serve it cold, toast it in slices or even use it to make sandwiches. I like to pair a slice or two of focaccia with homemade ham soup, spring mix salad, white bean soup or an Italian minestrone.

How long will focaccia stay fresh?

Wrap the marsala mushroom and onion focaccia in plastic wrap and keep it at room temperature. It’s best enjoyed within 2 days although if you have some left after that, you can always toast it if it’s a little dry. Another option is to freeze it and this savoury mushroom bread should be fine for a month in the freezer

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for marsala mushroom and onion focaccia. You will love this fluffy focaccia recipe.

Focaccia With Mushrooms Recipe

5 from 4 votes

Marsala Mushroom and Onion Focaccia Bread

By: Bella Bucchiotti
Marsala mushroom and onion focaccia is a type of savoury mushroom bread with mushrooms, marsala wine and parmesan. This fluffy focaccia recipe isn’t hard to make and it smells amazing while it cooks. I love Italian focaccia still warm from the oven.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rise Time:: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12

Ingredients 

  • 4 Cup all purpose flour
  • 16 Oz mushrooms, sliced
  • 1 onion, small
  • 2 Tablespoons unsalted butter
  • 2 1/2 Cup water, warm
  • 2/3 Cup Marsala wine
  • 1/2 Cup parmesan cheese, shredded
  • 3 Tablespoon olive oil, plus more for pan
  • 2 1/2 Teaspoons yeast, quick rise
  • 2 Teaspoon sugar
  • 2 + 1/4 Teaspoons salt, separated
  • 1/2 Teaspoon black pepper
  • thyme, fresh
  • flake salt, optional garnish

Instructions 

  • In the bowl of a mixer gently combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  • Add in the 2 teaspoons of salt, flour, and 3 Tablespoons of olive oil. Mix until fully combined, then mix for 5 additional minutes. The dough will be very soft.
  • Grease a new bowl with a Tablespoon or more of olive oil. Dump the dough into the greased bowl. Cover with a lint free towel and let rise for 1 hour.
  • While the dough is rising, slice the onions thinly and sauté in some olive oil until they become translucent.
  • When the onions are translucent, add in the butter. Once melted, add in the sliced mushrooms, black pepper, ¼ teaspoon salt, and 3 sprigs of fresh thyme.
  • Sauté the mushrooms until they are golden, then add in the marsala wine. Cook until all the liquid has been absorbed by the mushrooms and onions. Remove from heat and set aside.
  • Coat the bottom of a 9×13 baking dish with olive oil.
  • Once the dough has finished the first rise, dump the dough into the prepared 9×13" baking dish. Spread the dough out evenly and use your fingers to poke tons of holes in the dough.
  • Sprinkle the parmesan cheese over the top evenly. Then spread the mushroom and onion mixture over the top of the cheese.
  • Remove any of the leftover stems from the thyme. Place one fresh sprig of thyme on the top center of the dough.
  • Cover with a lint free towel and let rise for 30 more minutes.
  • While the dough is rising, preheat the oven to 400 degrees F.
  • After the 30 minute rise, bake in the preheated oven for 25 to 30 minutes.

Nutrition

Calories: 243kcal | Carbohydrates: 38g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 511mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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The aroma of marsala mushroom and onion focaccia cooking is one of the best smells ever. This easy, fluffy focaccia recipe boasts parmesan, mushrooms, thyme, and other rich flavours.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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