Stuffed Focaccia
A golden, crispy-crusted homemade focaccia filled with savory sautéed mushrooms, caramelized onions, and melted mozzarella cheese.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 packet active dry yeast (2 1/4 tsp / 7g)
- •1 tsp sugar
- •3/4 cup warm water (180ml)
- •1/4 cup extra virgin olive oil, divided (60ml)
- •1 tsp salt
- •1 tbsp fresh rosemary, chopped
- •1 cup cremini mushrooms, sliced
- •1 medium onion, thinly sliced
- •1 cup shredded mozzarella cheese (or vegan alternative)
- •1 tsp flaky sea salt
Instructions
- 1
In a small bowl, combine warm water, sugar, and active dry yeast, letting it sit for 5 minutes until frothy.
- 2
In a large bowl, mix the flour and salt, then pour in the yeast mixture and 2 tablespoons of olive oil, stirring until a dough forms.
- 3
Knead the dough on a floured surface for about 5 minutes until smooth, place in an oiled bowl, cover, and let rise for 1 hour.
- 4
While the dough rises, heat 1 tablespoon of olive oil in a skillet over medium heat, sauté the onions until caramelized, add the mushrooms, and cook until tender.
- 5
Preheat your oven to 400°F (200°C) and oil a 9-inch baking pan with olive oil.
- 6
Divide the risen dough into two equal halves; press one half evenly into the bottom of the prepared baking pan.
- 7
Spread the cooked mushroom and onion mixture evenly over the bottom dough, then top with the shredded mozzarella cheese.
- 8
Stretch or roll out the second half of the dough and place it over the filling, pinching the edges together to seal the focaccia.
- 9
Drizzle the top with the remaining olive oil, scatter the chopped rosemary and flaky sea salt over it, and use your fingers to poke deep dimples into the surface.
- 10
Bake for 25 to 30 minutes until the top is golden brown and the crust sounds hollow when tapped.
💡 Chef tips
- For a dairy-free pareve version, simply substitute the mozzarella with your favorite plant-based melting cheese.
- You can assemble the stuffed focaccia a few hours ahead of time and keep it covered in the refrigerator until ready to bake.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven to restore the crispy crust.
✅ How it should turn out
The finished stuffed focaccia features a delightfully crispy, dimpled top crust infused with rosemary, yielding to a soft, airy interior and a warm, gooey, savory filling.