Mushroom Focaccia
A rustic Italian focaccia topped with sautéed mushrooms and fresh herbs. Perfect for a flavorful bread to accompany any meal, with an easy-to-follow method for home cooks.
Author
chef_marco
Instructions
Dissolve the yeast and sugar in warm water and let it activate for about 10 minutes until foamy.
💡 Tip: Ensure the water is not too hot to avoid killing the yeast.
About 10 min
Mix flour and salt in a large bowl, add the activated yeast mixture and 40 ml olive oil. Knead for 10 minutes until smooth and elastic.
💡 Tip: Use a stand mixer with dough hook if available to save effort.
About 10 min
Let the dough rise covered in a warm place for 30 minutes or until doubled in size.
💡 Tip: A slightly humid environment improves yeast activity.
About 30 min
Sauté mushrooms with garlic in 20 ml olive oil until golden. Stretch dough on an oiled baking tray, dimple with fingers, scatter mushrooms and rosemary, drizzle with olive oil and sprinkle coarse salt. Bake at 220°C for 15-20 minutes until golden brown.
💡 Tip: The Maillard reaction during baking develops the focaccia’s golden crust and rich flavor.
About 20 min
