Mushroom focaccia

In this recipe, the secret to achieving crispy, not soggy, mushrooms is roasting them twice: first, alone on a sheet pan until they’re just tender and their moisture reduced, then again on top of a soft and fluffy focaccia dough, where they will brown and crisp. For a vegan version, skip the Parmesan and use flaky salt or nutritional yeast instead.

Born in Italy, the Focaccia is a flat, oven-baked bread, quite similar in texture to the pizza. In fact, it even looks like a pizza, and is on many occasions also used as a base for rustic pizzas. …

Crispy, fluffy and chewy focaccia bread topped with mushrooms, scallions and garlic. Brushed generously with miso garlic butter... a slice of heaven. This no knead small batch focaccia is a must try!

A note: to make sure that I was completely on track, I placed my mixing bowl on a food scale and measured all of the ingredients in grams. I will include the gram count below in case you want to do the same.

Easy peasy! This delectably fragrant and squishily tender flatbread is a crowd pleaser. Makes a wonderful starter or a great side for a salad.

Grab the recipe for this Caramelized Wild Mushroom Pizza loaded with mozzarella, fontina AND goat cheese plus fresh thyme.

A delicious, loaded focaccia made with sautéed mushrooms and caramelised red onions.

Sheet pan garlic mushroom focaccia pizza with a thick pillowy and crispy crust is topped with sautéed garlic mushrooms, melty mozzarella and lots of basil.

5 years ago, I created this FOCCACIA recipe that was mediocre, but I enjoyed it. Every year, I would make it better and better. Once I got the perfect measurements & bake time, I felt stagnant. I asked myself how I could possibly make this FOCCACIA better? Well, I found a way and I know all your garlic butter lovers will thank me later!

Rustic, freeform and super impressive!