Mushroom Cheddar Focaccia (Same-Day Recipe)

Ingredients

You only need 5 ingredients for the base recipe (topping ingredients listed below the base recipe). Here’s what you’ll need:

• Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat, just like how I do it in my Whole Wheat No Knead Focaccia recipe.
• Olive oil: You are going to need quite a bit of olive oil for this recipe. Use good-quality extra virgin olive oil for that rich, classic focaccia flavor.
• Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before adding the flour. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.

Mushroom Cheddar Topping

When it comes to the toppings, the mix of sauteed mushrooms, fresh thyme, garlic and aged cheddar is just chef’s kiss. To be honest, I think this was one of my favorite combinations. Here’s what you will need:

• Mushrooms: I am using a mix of cremini, shiitake and portobello. You can choose your own mix, or just go with plain white mushrooms if that’s what you have access to.
• Fresh Herbs: Thyme just goes so perfectly with mushrooms. It’s aromatic and earthy; rosemary, sage or oregano would work in a pinch. If you wanted to use dried thyme, you totally can. I would suggest you use less than outlined in the recipe. The rule of thumb is to use 1 teaspoon of dried herb for 1 tablespoon of the same herb in fresh form.
• Cheese. I love aged cheddar. It’s bold, sharp, and melty. It caramelizes nicely, too as the focaccia bakes. It’s what I use in my Jalapeno Cheddar Focaccia, Fig Onion Cheddar Focaccia, Corn Bacon Cheddar Focaccia and my Cheddar Biscuits recipes. You could use a mild cheddar or even a pizza mix. Or use Gruyere, Emmental, or even a little crumbled blue cheese for a funky twist.

Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.

How to Make This Mushroom Cheddar Focaccia Recipe

Step 1: Mix the Focaccia Dough. In a large bowl, combine flour, instant yeast, kosher salt, lukewarm water, and olive oil (Image 1). Mix with a fork, wooden spoon, or Danish whisk until a shaggy dough forms. Make sure all the flour is hydrated (Image 2). Cover and let rest for 30 minutes (Image 3).

Step 2: Stretch and Fold. Wet your hands and gently stretch and fold the dough four times, turning the bowl 90 degrees each time. Cover and let rest for 30 minutes (Images 5-6).
Step 3: Repeat. Continue stretch-and-folds every 30 minutes for a total of 3–4 rounds over 2 hours (Images 7-8). By the end, the dough should be smooth and elastic. It should also be visibly bouncy.

Step 4: Transfer to Pan. Grease a baking tray with butter and olive oil. Gently transfer the dough to the pan, fold like a letter, then flip it seam-side down (Image 8). Cover and let rise for 1.5 to 2 hours.
Step 5: Stretch. Preheat your oven to 450°F (230°C). If the dough hasn’t fully spread, lightly oil your hands and stretch it gently to fill the pan (Image 9).

Step 6: Cook the Toppings. Sauté mushrooms with olive oil, garlic, and fresh thyme until golden and fragrant. Season with salt and pepper to taste (Image 10). Remember the cheese will be salty, so don’t go overboard with seasoning the mushrooms.
Step 7: Dimple and Dress. Drizzle more olive oil over the dough and use your fingers to create dimples. Top with sautéed mushrooms and scatter aged cheddar over everything (Image 11).
Step 8: Bake. Bake for 20–25 minutes until deeply golden and bubbling around the edges (Image 12). Let cool for at least 30 minutes before slicing (we know, it’s hard!).

Expert Tips

• Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.
• Stretch-and-fold magic: Don’t skip this step! It builds gluten and structure without kneading. It’s the same process I outlined in my Tuscan Flatbread (Schiacciata) recipe.
• Pre-cook the mushrooms. Mushrooms release a lot of moisture and sautéing prevents soggy focaccia. Don’t skip this step!
• Use a metal baking pan. Metal pans are easier to work with and less likely to cause your focaccia to stick. I like to use a 9×13-inch pan, but a quarter baking sheet pan will work too. A large skillet also works. Glass is notorious for sticking, so avoid it if you can. Or use parchment paper.
• BUTTER THE PAN! Before you oil the pan, butter it. The butter creates a layer between the pan and the dough, making it so incredibly easy to remove the bread from the pan once baked.
• Olive oil is key. Don’t skimp on the olive oil. It’s what gives focaccia it’s outer crust and soft interior.
• Let it cool. As tempting as it is, wait before slicing. This sets the crumb and keeps it from turning gummy.

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