Wild Mushroom Focaccia Recipe

Bloom the yeast: in a medium bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast, and sugar. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough: in a large bowl combine the flour and salt. Make a well and add the foamed yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead: transfer dough to a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed for 5 minutes.

First rise: lightly oil a bowl with 1 tablespoon olive oil, place dough inside turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape: oil a 9x13-inch baking pan with 1 tablespoon olive oil. Turn the dough into the pan and press it to an even layer covering the pan. If it resists, let it rest 10 minutes and continue stretching.

Second rise & dimpling: cover the pan with plastic wrap and let the dough rise until puffy, about 30–40 minutes. Preheat oven to 450°F (230°C). Using your fingertips, press deep dimples across the surface of the dough.

Sauté mushrooms: while the dough undergoes the second rise, heat a large skillet over medium-high heat. Add butter and 1 tablespoon olive oil. When butter foams, add the sliced mushrooms in a single layer (work in batches if needed) and cook without stirring for 2 minutes to brown.

Continue cooking: stir mushrooms and cook until golden and any liquid has evaporated, 4–6 more minutes. Add minced garlic, chopped thyme leaves, salt, and black pepper; cook 30–45 seconds until fragrant. Remove from heat and stir in 1 teaspoon lemon zest. Let cool slightly.

Make Parmesan crema: in a small bowl, whisk together mascarpone (or crème fraîche), grated Parmesan, and 1 tablespoon milk until smooth and spreadable. Adjust with a few drops more milk if too stiff. Taste and add a pinch of salt if needed.

Assemble cheeses on dough: after dimpling dough, spoon dollops of Parmesan crema across the surface (about 1–1½ tablespoons per dollop), then sprinkle shredded fontina evenly over the dough, leaving gaps for mushrooms. Finish with the ½ cup grated Parmesan lightly sprinkled over.

Top with mushrooms: distribute the sautéed wild mushrooms evenly across the cheese-topped dough, tucking a few pieces into the dimples so they adhere during baking.

Final oil and salt: drizzle the dough with 2 tablespoons extra-virgin olive oil and sprinkle coarse sea salt over the top.

Bake: place the pan in the preheated 450°F (230°C) oven and bake until the crust is golden-brown and cheese is melted and bubbly, about 18–22 minutes. Rotate the pan halfway through if your oven heats unevenly.

Finish: remove focaccia from oven. Immediately scatter the remaining ½ teaspoon lemon zest over the hot focaccia, and if desired, garnish with a couple thyme sprigs. Let rest 5–10 minutes in the pan.

Slice and serve

Using a spatula, transfer focaccia to a cutting board. Cut into 8 rectangular pieces and serve warm. Offer extra Parmesan crema and a small bowl of olive oil for dipping if desired.