Crispy Mushroom Focaccia Recipe (2024)

By Erin Jeanne McDowell

Crispy Mushroom Focaccia Recipe (1)

Total Time
1 hour 10 minutes, plus rising and resting
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In this recipe, the secret to achieving crispy, not soggy, mushrooms is roasting them twice: first, alone on a sheet pan until they’re just tender and their moisture reduced, then again on top of a soft and fluffy focaccia dough, where they will brown and crisp. For a vegan version, skip the Parmesan and use flaky salt or nutritional yeast instead.

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Yield:1 focaccia (about 12 pieces)

    For the Dough

    • cups/480 grams all-purpose flour
    • 1tablespoon instant yeast
    • teaspoons kosher salt
    • cups/420 milliliters warm water (about 95 to 100 degrees)
    • ¼cup/60 milliliters extra-virgin olive oil

    For the Topping

    • 30ounces/850 grams (about 2 pounds) trimmed assorted mushrooms, such as oyster, chanterelle, morels, trumpet, cremini
    • 6tablespoons/90 milliliters extra-virgin olive oil
    • Kosher salt and black pepper
    • Grated Parmesan or flaky sea salt
    • ½lemon
    • Fresh chopped chives (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

274 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 7 grams protein; 375 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Crispy Mushroom Focaccia Recipe (2)


  1. Step


    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.)

  2. Step


    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.

  3. Step


    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.

  4. Step


    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 ½-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.

  5. Step


    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.

  6. Step


    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.

  7. Step


    Squeeze the lemon over the surface of the focaccia. Cool at least 10 minutes before serving. Top with chives just before serving, if using.



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Cooking Notes

Linda Cooks

I wanted to love this. It's so simple! Dough needs more salt. I'd up it to 1.5 Tbsp. It states "baking sheet" but does not specify size. Since I have made the Milk Street (MS) Pour in the Pan Pizza (very similar recipe) I knew it was a quarter sheet. The dough sticks like crazy. The MS recipe says to use nonstick spray AND olive oil to prevent sticking. I realized that as I was pouring this onto the pan. Otherwise, an easy recipe. Just needs a bit more flavor and nonstick spray.

Marian Modrak

Do not put salt on the mushrooms before roasting or they will never get really brown. Salt afterward.


The dough is dull. Try making the dough from Cook’s illustrated (it has potato in it. Also more salt. I think it would be better if the Parmesean didn’t go on until the focaccia comes out of the oven.


Made using my usual fridge foccacia recipe (from Alexandra's Kitchen website), which is quite similar. I roasted a mix of cremini and shiitake mushrooms tossed with about 6 sprigs of thyme for the topping, and added a dusting of grated pecorino about 10 min before the bread finished baking. To avoid the sticking problem I baked on a silicone baking mat on a rimmed baking sheet, with the dough rolled in 2 tbsp olive oil before stippling. It was delicious and I will definitely make again.

Maggie P

Parchment paper does the trick.


Love how the extra yeast gives a great rise. It needed more salt but not as much as the previous poster recommended. I’d do 1TBSP. Maybe I needed to bake a little longer because it was too wet and soft in the middle. Can’t add too much Parmesan. That was the highlight.


The overnight slow rise helps develop flavor which is a key to many of Alexandra’s delicious breads. Too much salt in an initial dough mix might reduce the rise.


A sticking problem? pour a GOOD, healthy dose of olive oil in the pan before dropping out the dough. Not only will the dough not stick but it gives the focaccia a slightly crisp, buttery crust.

Ben Cooks

Used 1.5 tablespoons of salt (misread the instructions), but I think about 1 tablespoon it would have been good. I also added onions with the cooled mushrooms and it worked great.I would have baked the bread for 25-27 mins. I did it for 23 and it was still a little spongy.


I made this is a stand mixer and I have a couple notes: the dough needs more salt, and I needed to add 3 or 4tbsp more of flour for it to become a dough (it was very loose before that). The roasted mushrooms were nice, though I think adding aromatics to them would make them stand out more. Overall an ok recipe, but I don't believe I will be making it again soon

Veronica G

Overall a good recipe, though if I make this again, I’ll bake at closer to 440 or 450 degrees as the temperature wasn’t high enough to brown the crust. I used a mixture of cremini & shiitake mushrooms and subbed chives for fresh oregano (baked with the focaccia.) Following other comments, I added Parmesan after pulling it from the oven. Try coating your hands with olive oil before spreading the dough and add more oil to the baking sheet, I didn’t have an issue with sticky dough.

crispy mushrooms only

I had a whole thing typed out and the app crashed, which is probably a sign I should be more concise!I don’t bake often and comments here gave me pause, so went with a trusted focaccia dough recipe instead. The types of mushrooms recommended here are perfect. I had to rinse mine but depends on what mushrooms you get and where you get them! Press your mushrooms if you do have to rinse. Takes forever but it’s worth it. Don’t salt, just dry roast at high temp


My first focaccia - maybe there are better recipes, but we liked it. Followed the recipe, made the dough the night before and put it in the fridge in the morning. Might try another focaccia recipe mentioned to see how different it is, but I’ll be making it again.


Willl definitely make again. Total crowd pleaser ar the party I made it for. This is one of those recipes that looks fancy but is truly easy to prepare. Added some thyme and red pepper flakes to the mushrooms pre-roast and garnished with parsley and green onion. Definitely recommend mixing some sh*takes in for texture The dough is super loose, but worked out fine. Needed a little extra baking time to brown to my liking, closer to 30-33 minutes

a cook from Toronto

This turned out well. Roasted the mushrooms (white, portobello, oyster and shiitake) a little longer on a tray lined with a silicone mat. Did not add S&P. Made dough at 9 last night and finished at 7 this morning. Used avocado oil on mushrooms and in dough (olive oil allergy) but worried that the flavour was too strong so used canola oil to finish the bread. Sprinkled sea salt and dried rosemary before topping with mushrooms. Baked at 425 for just under 30 minutes and it was perfect.


Made this. Huge amount for 2 people. Really not worth the effort in my opinion.




Can you substitute or mix in whole wheat flour?


I combined this recipe with the BA “shockingly easy no knead focaccia” after reading some comments about this focaccia being bland - i think I cracked the code! Soooo good. I added a couple garlic cloves on top and I think this recipe really needs that - next time I’ll definitely add more. Topped with truffle oil to push it over the top and definitely will make again!

So Yummy!

The whole fam loved this. I used three kinds of mushrooms and followed the note to add more salt to the dough. Delish! I did not add cheese because we are dairy free, but maybe if I had the dough wouldn't have needed the extra salt.


I was very excited to try this as I’ve enjoyed making my own pizza dough. In 9 hours the dough had doubled in size and was quite mushy so it spread easily in the pan ( unlike my pizza dough that needs a bit of coaxing) so I was not sure if that was correct. Unfortunately during baking it did not plump up but only got quite crispy… I thought focaccia had a soft texture in the middle? Any suggestions?


I don't know if we did something wrong, but this was horrible. The mushrooms didn't roast in the oven, they dried up and were crispy, but not in a good way. We did only use one type of mushroom. Maybe that was the issue.The other day we had made the NY Times Eggplant Focaccia with Ricotta and Olives by Melissa Clark. That recipe was so good!

Renee Castle

Loved this! I did add 1 tsp more salt and 3 cups more flour and the bread came out fluffy and light, so lovely!

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Crispy Mushroom Focaccia Recipe (2024)
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