Stuffed Focaccia
A golden, crispy-crusted homemade focaccia filled with savory sautéed mushrooms, caramelized onions, and rich dairy-free cheese.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 packet active dry yeast (7g)
- •1 teaspoon sugar
- •3/4 cup warm water (180ml)
- •4 tablespoons extra virgin olive oil, divided
- •1 teaspoon kosher salt
- •2 cups cremini mushrooms, sliced
- •1 large yellow onion, thinly sliced
- •2 cloves garlic, minced
- •1 cup shredded dairy-free mozzarella or cheddar-style cheese
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 kosher salt, then pour in the yeast mixture and 2 tablespoons of olive oil.
- 3
Knead the dough for about 5 minutes until smooth and elastic, then cover and let rise in a warm place for 1 hour.
- 4
While the dough rises, heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the sliced onions until caramelized, about 15 minutes.
- 5
Add the sliced mushrooms and minced garlic to the onions, cooking until the mushrooms are browned and tender; season with a pinch of salt and set aside.
- 6
Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan with the remaining olive oil.
- 7
Divide the risen dough into two equal halves. Press the first half evenly into the bottom of the prepared baking pan.
- 8
Layer the mushroom and onion mixture evenly over the bottom dough, leaving a small border around the edges, then sprinkle the dairy-free cheese on top.
- 9
Stretch or roll out the second half of the dough and place it over the filling, pinching the edges together to seal well.
- 10
Drizzle the top with a little olive oil, dimple the surface with your fingertips, and bake for 25 to 30 minutes until golden brown and crisp.
💡 Chef tips
- You can substitute the mushroom and onion filling with sautéed spinach and dairy-free ricotta for a different flavor profile.
- Store leftover stuffed focaccia in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore crispiness.
✅ How it should turn out
The finished focaccia has a shatteringly crisp, olive-oil-rich crust hiding a savory, melt-in-your-mouth filling of earthy mushrooms and sweet onions.