Best 5 Crispy Mushroom Focaccia Recipes

CRISPY MUSHROOM FOCACCIA

Steps:

• In a large bowl, stir the flour, yeast, salt, water and oil together until well combined. The ingredients should come together easily to form a wet dough, about 2 minutes. Cover the bowl and let rise at room temperature for at least 8 hours and no more than 10 hours. (You can refrigerate at this point for up to 18 hours, then allow to come to room temperature before stippling.)
• Heat the oven to 425 degrees. Prepare the mushrooms: Use a paring knife to trim the mushrooms and cut them into medium-large pieces, leaving smaller mushrooms whole whenever possible because they will shrink when they roast. On a baking sheet, toss the mushrooms with 3 tablespoons olive oil, and season with salt and pepper.
• Spread the mushrooms in an even layer and roast until tender, 25 to 30 minutes. They should shrink a lot, but should only just begin to brown. Set aside to cool.
• When the dough has fully risen, pour 2 tablespoons olive oil onto a baking sheet and spread all over the baking sheet with your hands. Pour the risen dough onto the baking sheet, and use your fingers to spread and stipple the dough until about 1/2-inch thick. Don't worry if your dough doesn't stretch much at first; it will be easier after it rests. Let sit for 15 to 20 minutes.
• Drizzle with remaining 1 tablespoon olive oil and stipple again, but don't let it thin out too much. (It's more important that it remains the appropriate thickness, not that it fills the whole pan.) Arrange the cooled mushrooms in an even layer on top of the dough.
• Top the focaccia with a generous, even layer of grated Parmesan or flaky sea salt. Bake until the edges of the focaccia become golden brown and the mushrooms are very crisp, 20 to 25 minutes.
• Squeeze the lemon over the surface of the focaccia. Cool at least 10 minutes before serving. Top with chives just before serving, if using.

MUSHROOM FOCACCIA

Steps:

• Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11x7-inch oval. Brush with 2 tsp, of the oil and let rise in a warm place for 45-60 minutes.
• Meanwhile, heat remaining oil in a large skillet; sauté mushrooms and onion for 4 minutes or until moisture has evaporated; add oregano and garlic, cook for 1 minute more, then let cool slightly.
• With thumb or end of wooden spoon, make dimpled surface on focaccia; top with mushroom mixture, pressing lightly into dough. Top with olives, black pepper and parmesan cheese.
• Bake in a 400F oven for 20-25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve.
• TIP: To create a warm place for dough to rise, turn oven on to 200F for 1 minute, then turn off and place dough in warm oven.
• Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.
• VARIATION: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavored with herbs or spices to drizzle as desired.

HARVEST FOCACCIA

Steps:

• Put 1 3/4 cups lukewarm water (105 degrees F to 110 degrees F), the yeast, 1/2 cup olive oil and 1 tablespoon each turbinado sugar and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed until the yeast and sugar dissolve, then let stand until foamy, about 10 minutes. Add both flours and mix on medium speed to make a smooth but sticky dough, about 4 minutes.
• Poke the butter pieces into the dough, spacing them evenly apart. (Do not mix.) Cover the dough with plastic wrap and set aside in a warm place until doubled in size, 45 minutes to 1 hour.
• Mix the dough with the dough hook on low speed just until there are streaks of butter throughout, about 1 minute. Put the grapes and raisins in a microwave-safe bowl, cover loosely and microwave until juicy, about 10 minutes. Let cool, then strain through a sieve, discarding the liquid.
• Brush a rimmed baking sheet with 2 tablespoons olive oil. Divide the dough in half and transfer one piece to the baking sheet, leaving the other in the bowl. Cover both pieces of dough loosely with parchment paper; set aside until plump and airy, about 30 minutes. Meanwhile, put a pizza stone or inverted rimmed baking sheet on the lowest oven rack and preheat the oven to 450 degrees F.
• Spread the dough on the baking sheet so it fills the pan, dimpling it with your fingertips. Scatter half of the grape-raisin mixture evenly on top. Put the remaining piece of dough on top and stretch and pat it to cover the bottom piece of dough. (Don't worry if the dough tears.) Scatter the walnuts and the remaining grape-raisin mixture on top; dimple the dough all over with your fingertips, poking the topping into the dough. Cover loosely with parchment and set aside until the dough rises above the sides of the baking sheet by about 1/2 inch, 35 to 40 minutes.
• Mix the remaining 1/4 cup sugar, the coriander, rosemary, the remaining 3/4 teaspoon salt and the pepper; sprinkle over the dough. Place the baking sheet on the hot stone and bake 10 minutes. Reduce the oven temperature to 400 degrees F and bake until the focaccia is golden and springs back when pressed, 20 to 30 more minutes. Brush with the remaining 2 tablespoons olive oil; let cool in the pan 15 minutes, then transfer to a rack to cool slightly or let cool completely and freeze.

EASY FESTIVE FOCACCIA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
• Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
• Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.

CRISPY MUSHROOM CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 2 cups of the cooking water then drain the pasta.
• While the pasta is cooking, arrange the mushrooms in a large skillet in an even layer. Turn the heat to medium-high and let the mushrooms cook, untouched, until they begin to release their liquid, 3 to 4 minutes. Add the thyme, 3 tablespoons of the butter and 1/2 teaspoon salt. Cook and melt the butter, stirring the mushrooms occasionally, until they are a deep golden brown, have released all their liquid and crisp up, 4 to 5 minutes.
• Remove the mushrooms to a plate and reduce the heat to medium-low. Add the olive oil and remaining 4 tablespoons butter to the skillet and heat until the butter is melted and the foam subsides, about 1 minute. Add the 1 tablespoon plus 1 teaspoon pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and 1 1/2 cups of the reserved cooking water to the skillet and toss to coat. Sprinkle the 2 cups Parmesan on top and continue to cook, tossing until the cheese is melted and the pasta is well coated, about 2 minutes. If necessary, add a little more of the reserved cooking water to loosen the sauce. Transfer the pasta to a large bowl and top with the mushrooms. Garnish with more pepper and Parmesan, if desired.