Mushroom Cheddar Focaccia (Same-Day Recipe)

Slices of mushroom cheddar focaccia on a wooden board.

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Mushroom Cheddar Focaccia (Same-Day Recipe)

I’ve never met a focaccia that I didn’t love, and let me tell you, this Mushroom Cheddar Focaccia may just be the best one I have ever made! If you are a fan of mushrooms and cheese, this one is for you! This is a same-day recipe, so there’s no overnight proofing necessary. It comes together in under 5 hours, which is mostly hands-off time.

Prep Time20

Cook Time20

Rise Time4

Total Time4 40

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $5

Equipment

9x13 Baking pan or large rimmed baking sheet - Affiliate Link
Kitchen Scale - Affiliate Link

Ingredients

For the Base Dough

3¾ cups All purpose flour - 500 grams
2 tsp Kosher salt - 10 grams
2 tsp Instant yeast - 7 grams
2 tbsp Extra virgin olive oil - 28 grams
1¾ cups Lukewarm water - 415 grams

For Greasing the Pan

1 tsp Butter
2 tbsp Extra virgin olive oil

Mushroom Mix

1½ lbs Fresh mushrooms (roughly chopped)
1 tbsp Olive oil
1-2 Garlic cloves (minced)
1 tbsp Fresh thyme leaves
Salt and pepper - To taste

Remaining Toppings

2 tbsp Extra virgin olive oil
1 cup Shredded aged cheddar

Instructions

Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 1¾ cups Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat. Repeat 2 more times. As you do this, try to scrape down any dough stuck to the sides of the bowl. Cover and let rest for 30 minutes.
Repeat Stretch and Fold. Repeat the stretch and fold process every 30 minutes, for a total of 3 to 4 rounds over 2 hours. At this point, the dough should be much smoother.
Transfer. Grease a baking tray with 1 tsp Butter and 2 tbsp Extra virgin olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover and rest for 1.5 to 2 hours.
Preheat the oven to 450°F/230°C.
Stretch. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan. Grease your hands with a little olive oil so they don't stick to the dough.
Cook the Toppings. Sauté 1½ lbs Fresh mushrooms (roughly chopped) with 1 tbsp Olive oil, 1-2 Garlic cloves (minced), and 1 tbsp Fresh thyme leaves until golden and fragrant, about 7-9 minutes. Season with Salt and pepper to taste. Remember, the cheese will be salty, so don’t go overboard with seasoning the mushrooms.
Dimple and Dress. Drizzle 2 tbsp Extra virgin olive oil over the dough and use your fingers to create dimples. Top with sautéed mushrooms and scatter 1 cup Shredded aged cheddar over everything. Dimple again, pressing down the cheese and mushrooms.
Bake. Bake for 20-25 minutes until golden brown. Let cool for at least 30 minutes before slicing.

Notes

Refer to the blog post above for step-by-step recipe photos, tips and helpful advice.

Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.

Key Ingredient Notes:

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.
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.
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.
Cheese. I love aged cheddar. It’s bold, sharp, and melty. It caramelizes nicely, too as the focaccia bakes. 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.

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