A loaded, Mushroom Focaccia made with sautéed mushrooms and caramelised red onions. This impressive loaf will be a guaranteed hit with friends and family.
Breaking bread with friends and family is a pastime as old as time. Now, anyone can buy a loaf of bread from the supermarket. But making it by hand, for your nearest and dearest, is an act of love.
This delicious Mushroom Focaccia is the latest bread recipe on my website. If you're new to bread making, I suggest you start off with my No-Knead Loaf. Or for a meal the whole family can get involved with, check out my Homemade Pizza Dough.
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Ingredients in this recipe:
- Mushrooms: I used standard white mushrooms on my loaf. They are the most affordable type of mushroom, they're not too big and they taste great!
- Red onion: I really like the pops of colour the red onion brings to this bread. However, you could easily substitute it for brown onion and it would taste just as delicious.
- Flaky sea salt: My favourite for sprinkling on bread, sea salt is nice and crunchy in your mouth and it looks great too.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Dough: Place warm water and sugar in the bowl of a mixer and stir to dissolve. Add yeast and stir again, leave for 10 minutes covered with a tea towel. Add flour, salt and 3 tablespoons of olive oil. Turn the mixer to 'low' with the dough hook attached. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer.)
Cover with a tea towel and leave to rise in a warm place for 30 mins.
Using your fingers, poke dimples in the top of the dough. Set aside to rise for a further 20 minutes. Preheat the oven to 200°C fan bake.
Topping: While the dough rises, place a large frying pan over a medium heat. Add 1 tablespoon of olive oil and onions. Sauté for 5 minutes then add the sugar and balsamic vinegar. Cook for a few more minutes, then remove from the pan.
Add 1 tablespoon of olive oil to the pan, then add the mushrooms and cook for 5 minutes. Add the diced garlic and cook for 1 more minute. Remove the frying pan from the heat.
Once the dough has risen, scatter over the sea salt. Layer on the red onion, then the mushrooms. Finally sprinkle over the rosemary.
Bake for 25 minutes until cooked through.
Hint: Focaccia is great to eat as a snack, on a bread and dips board or with your favourite soup.
Recipe FAQs:
Other great additions or substitutions would include olives, crumbled feta, roasted capsicum, sun dried tomatoes and your favourite fresh herbs.
It sure is! Unless you added bacon to the top.
No. The dough is made from wheat flour which contains gluten and I haven't tried it with a gluten free alternative.
Storage:
Focaccia is best eaten on the day it is made. It will keep well overnight if kept in an airtight container in the pantry.
I wouldn't recommend freezing this focaccia.
Top tips:
If you don't have fan bake on your oven, cook the bread at 220°C conventional oven until the bread is golden and cooked through. All ovens are different so it's best to keep an eye on your baking as it nears the end of the suggested cook time.
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Mushroom Focaccia
A delicious, loaded focaccia made with sautéed mushrooms and caramelised red onions.
Ingredients
Dough
- 1 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 2 ½ cups high grade flour
- 1 tsp salt
- 3 Tbsp olive oil
Topping
- 3 Tbsp olive oil
- 1 red onion, sliced
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 400g mushrooms, trimmed and sliced
- 4 cloves garlic, finely diced
- 1 Tbsp fresh rosemary, finely chopped
- 1 ½ teaspoons flaky sea salt
Instructions
- Place warm water and sugar in the bowl of a mixer and stir to dissolve. Add yeast and stir again, leave for 10 minutes covered with a tea towel.
- Add flour, salt and 3 tablespoons of olive oil. Turn the mixer to low with the dough hook attached. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer.)
- Cover with a tea towel and leave to rise in a warm place for 30 mins.
- Grease a large baking tray well with cooking spray or olive oil.
- Place the dough in the centre of the tray and push out to the edges with your hands. Drizzle one tablespoon of olive oil over the dough mix making sure it is all covered.
- Using your fingers, poke dimples in the top of the dough. Set aside to rise for a further 20 minutes. Preheat the oven to 200°C fan bake.
- While the dough rises, place a large frying pan over a medium heat. Add 1 tablespoon of olive oil and onions. Sauté for 5 minutes then add the sugar and balsamic vinegar. Cook for a few more minutes, then remove from the pan.
- Add 1 tablespoon of olive oil to the pan, then add the mushrooms and cook for 5 minutes. Add the diced garlic and cook for 1 more minute. Remove the frying pan from the heat.
- Once the dough has risen, scatter over the sea salt. Layer on the red onion, then the mushrooms. Finally sprinkle over the rosemary.
- Bake for 25 minutes until cooked through
Notes
- Any type of mushrooms would work in this recipe. I like to use white button mushrooms.
- This loaf would make a lovely addition to a bread and cheese board.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 922mgCarbohydrates: 47gFiber: 3gSugar: 4gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thanks so much for checking out my recipe. I hope you enjoy this loaf as much as I do.
Vanya
Jennifer kerr says
What can I make this and your other recipes you use that have yeast in them yeast free? I am looking for yeast free recipes. Thanks from Jennifer.
VJ cooks says
I honestly couldn't recommend a substitute sorry. If you google 'yeast free bread' you will find recipes from people who have tested that method.