8/26/2021 Crispy Mushroom Focaccia Recipe - NYT Cooking

Crispy Mushroom Focaccia

By Erin Jeanne McDowell

YIELD 1 focaccia (about 12 pieces)

TIME 1 hour 10 minutes, plus rising and resting

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.

INGREDIENTS PREPARATION

FOR THE DOUGH: Step 1

3 ¾ cups/480 grams all-purpose flour
1 tablespoon instant yeast
1 ½ teaspoons kosher salt
1 ¾ cups/420 milliliters warm water
(about 95 to 100 degrees)
¼ cup/60 milliliters extra-virgin olive
oil
FOR THE TOPPING:
30 ounces/850 grams (about 2
pounds) trimmed assorted
mushrooms, such as oyster,
chanterelle, morels, trumpet, cremini
6 tablespoons/90 milliliters extra-
virgin olive oil
Kosher salt and black pepper
Grated Parmesan or flaky sea salt
½ lemon
Fresh chopped chives (optional)
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.)
Step 2
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.
Step 3
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.
Step 4
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 1/2-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.

Step 5
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

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8/26/2021 Crispy Mushroom Focaccia Recipe - NYT Cooking
appropriate thickness, not that it fills the whole pan.) Arrange the
cooled mushrooms in an even layer on top of the dough.

Step 6
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.

Step 7
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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