Mushroom Focaccia

Mushroom focaccia is soft and fluffy inside, golden and crisp outside and topped with onions, parmesan and mushrooms cooked with butter and Marsala wine.

Also try classic focaccia, apple crumb muffins or this Starbucks style lemon poppy seed loaf. You might like honeycomb bread too.

Why You’ll Love It

Big flavor payoff: The marsala mushrooms and parmesan bring depth and richness.
Easy to make: The dough is simple and forgiving.
Impressive but unfussy: Looks bakery-style without the stress.
Versatile dish: Serve it as a side, appetizer or lunch.
Crowd-pleaser: Everyone loves freshly baked bread!

Mushroom Focaccia Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All purpose flour: Forms the structure of the focaccia.
Mushrooms: Add an earthy, savory topping.
Onion: Brings sweetness and depth to the topping.
Unsalted butter: Enhances the richness of the mushroom mixture.
Water: Activates the yeast and hydrates the dough.
Marsala wine: Adds depth and a hint of sweetness. Marsala is comparable to sherry or madeira wine in terms of both price and flavor. Once the bottle is opened, it will keep for about a month.
Parmesan cheese: Adds sharp, salty flavor.
Olive oil: Adds moisture and helps crisp the crust.
Yeast: Gives the dough its rise and fluffiness.
Granulated sugar: Helps activate the yeast.
Fresh thyme: Adds a fragrant, herbal touch.
Flake salt: Optional garnish for extra texture and flavor.

How to Make Mushroom Focaccia Bread

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dough: Combine warm water, sugar and yeast in a mixer bowl. Once foamy, add salt, flour and olive oil. Mix to form a soft dough.
Let it rise: Transfer to an oiled bowl, cover and let rise for an hour.
Sauté the topping: Cook sliced onions in olive oil until translucent. Add butter, then mushrooms, salt, pepper and thyme. Once golden, add Marsala and cook until absorbed.
Shape the dough: Oil a baking dish and stretch the risen dough to fill it. Poke all over with your fingers.
Assemble: Sprinkle with parmesan, add mushroom mixture and a sprig of thyme. Let rise again for 30 minutes.
Bake: Bake until golden and cooked through.

Substitutions and Variations

Use dry white wine: If you don’t have Marsala, a dry white wine will still give a nice depth.
Try different cheeses: Swap parmesan for asiago or gruyère.
Add toppings: Try roasted garlic, olives or sundried tomatoes for variation.

Serving Suggestions

As an appetizer: Offer some extra-virgin olive oil on the side for dipping or perhaps homemade garlic marinara. You can warm it up or serve it cold.
With a salad: Try it with a lemon and Parmesan salad or with this charred zucchini salad.
With soup: I like to pair a slice or 2 of focaccia with homemade ham soup, chicken pastina soup or classic Italian minestrone.

How to Store Focaccia with Mushrooms

Store: 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.
Freeze: You can freeze it in an airtight container for up to a month.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a 350°F oven for 5 to 10 minutes from chilled or thawed or about 15 to 20 minutes if partially frozen. Wrap it in foil for a soft result or sit it on top of foil for a crispier result. Alternatively wrap leftover focaccia in a damp paper towel and microwave it for 30 seconds.