Mushroom Focaccia

There’s something about the scent of mushrooms drifting up with olive oil from a warm kitchen that just takes me somewhere quiet and sunlit, like stepping into a slower hour. This focaccia aux pleurotes – it isn’t fussy, no – but it feels thoughtful. The bread comes out pillowy and golden, and the oyster mushrooms (those soft, fan-shaped ones) settle into the dimples like they belong there. You hear it, too, when it bakes… that faint pop as the crust crisps and draws in. I usually make it late afternoons, windows open, and it always makes the hallway smell like rosemary and home.

Why You’ll Crave It

• Soft, chewy focaccia base with just enough crunch on the edges – you’ll keep tearing off pieces
• The mushrooms… those oyster mushrooms. Earthy, tender, and a little meaty without trying
• Fresh herbs make every bite fragrant – and not in an overpowering way, just gently there
• Bakes up into something gorgeous enough to share but comforting enough to eat alone with your fingers
• Honestly, the dough is kind of therapeutic – like kneading your thoughts away

The first time I made this, I sliced into it before it had even cooled – I barely noticed the steam on my fingers, just couldn’t wait.

What You’ll Need

• 500g all-purpose flour: plain white flour, nothing fancy – but make sure it’s fresh
• 300ml lukewarm water: not cold, not hot – just comfortably warm to the touch
• 10g salt: fine sea salt, stirred into the flour for even seasoning
• 5g sugar: a little helps the yeast wake up
• 7g dry yeast: one standard envelope – active dry is fine (just check the date!)
• 50ml olive oil: deep green, if you can find it, for richness and that peppery backnote
• 250g oyster mushrooms: cleaned gently with a damp cloth, then sliced thick enough to really taste them
• Fresh herbs: rosemary or thyme – both work, plucked fresh and roughly chopped for scattering
• Coarse sea salt: just a pinch sprinkled on top for that satisfying little crunch

Easy How-To

Make the Dough

In a big bowl, stir together the flour, sugar, salt, and dry yeast. Pour in the lukewarm water and mix (I use a wooden spoon first, then switch to hands) until things start sticking together. Knead on a floured surface for about 8 to 10 minutes – it shouldn’t feel dry, just elastic and smooth, like a balloon just before it pops. Cover with a damp cloth and let it rest in a warm, quiet spot for about an hour.

Cook the Mushrooms

While the dough rises, heat a drizzle of olive oil in a skillet. Add the mushrooms (they’ll hiss a little if it’s hot enough), then the garlic if you’re using any. Stir now and then. After a few minutes they soften and get those lovely golden edges. Sprinkle with salt and maybe a crack of pepper. Don’t overthink it.

Shape It Up

Once the dough is puffed and airy, punch it down gently (strange term, isn’t it?). Tip it onto a baking sheet lined with parchment, then stretch and press with your fingertips until it’s about an inch thick, more or less a rectangle. The dimples will hold oil and mushrooms like little wells.

Pile on the Good Stuff

Spoon the mushrooms over top, not too crowded – just enough that every bite hits one. Drizzle generously with olive oil, add herbs, then scatter on the coarse sea salt like you mean it.

Let It Rise Again

Cover it again and let it sit there for about 30 minutes. Meanwhile, preheat the oven to 220°C (like 428°F). It smells incredible already, doesn’t it?

Time to Bake

Slide it into the oven and wait. In about 22-25 minutes, the edges should go golden and the mushrooms will look just slightly crisped. Tap the bottom – it should sound a bit hollow. That’s when it’s done.

Cool Slightly, Then Devour

Let it cool on a wire rack for… however long you can wait. Just a few minutes is fine, really. Then cut or tear, and maybe dip in olive oil if that’s your thing. I don’t usually bother.

Good to Know

• If your kitchen’s cold, let the dough rise near the oven as it preheats – or nestled under a tea towel in the laundry, near the dryer (I’ve done that… more than once)
• Adding garlic to the sautéed mushrooms: not traditional for focaccia maybe, but very right
• The dough can be made in advance – it holds well in the fridge overnight, and tastes even better the next day baked fresh

Serving Ideas

• Alongside a bowl of simple tomato soup – the kind with basil and not too much cream
• As a snack with red wine and a few olives or marinated artichokes – you only need a little
• Cut into squares for a warm appetizer tray – especially good when you’re feeding people who like to linger

Top Tricks

• Use good olive oil – not just in the dough, but for drizzling. It makes all the difference
• Let the focaccia cool just slightly before slicing – it keeps the texture light and won’t collapse
• If reheating, wrap slices in foil first to prevent drying. Or toast it open-faced with extra mushrooms

Frequently Asked Questions

Can I make the dough the night before?

Yes, absolutely. After kneading, let it rise once as usual, then cover tightly and refrigerate. Bring back to room temp before shaping and baking the next day. I think it even develops more flavor that way.

What’s the best way to clean oyster mushrooms?

Gently wipe them with a slightly damp cloth or paper towel. Avoid running them under water unless they’re very gritty – they soak it up fast.

My focaccia didn’t rise. What went wrong?

Could be the yeast – old or inactive yeast is a common culprit. Also check that your water wasn’t too hot (kills yeast) or too cold (slows it down). And give it time – sometimes it just needs a little more warmth or patience.

Can I add cheese?

You can. A light sprinkling of grated fontina or parmesan just before baking adds a nice layer of saltiness. Don’t overdo it though – you don’t want it greasy.

Is focaccia okay without herbs?

Sure – it’s still good. But something green on top, even just a bit of thyme, wakes up the flavor. You could also try crushed fennel seeds or even a pinch of chili flakes instead.