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Baked mushroom focaccia bread in a white dish, topped with savory focaccia toppings and fresh herbs, sits beside stacked plates and utensils.
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5 from 7 votes

Mushroom Focaccia

This mushroom focaccia combines pillowy, golden-baked bread with a savory topping of marsala mushrooms, sweet onions and parmesan. It’s hearty, aromatic and easy to make from scratch. If you love focaccia or mushrooms, this is a must-try recipe.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Rise Time:30 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Bread
Servings: 12

Ingredients

  • 4 Cups all purpose flour
  • 16 Ounces mushrooms sliced
  • 1 onion small
  • 2 Tablespoons unsalted butter
  • 2 ½ Cups water warm
  • Cup marsala wine
  • ½ Cup Parmesan cheese freshly shredded
  • 3 Tablespoon olive oil plus more for greasing
  • 2 ½ Teaspoons yeast quick rise
  • 2 Teaspoons granulated sugar
  • 2 ¼ Teaspoons salt
  • ½ Teaspoon black pepper
  • thyme fresh

Optional Garnish

  • flake salt

Instructions

  • In the bowl of a mixer gently combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  • Add in 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 x 13-inch baking dish with olive oil.
  • Once the dough has finished the first rise, dump the dough into the prepared baking dish. Spread it 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.

Notes

Don’t skip the second rise: It helps develop a better texture.
Poke deeply: Those holes help the olive oil and toppings settle in.
Use fresh thyme: Dried won’t give the same brightness.
Cool slightly before cutting: This helps the texture set properly.

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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