Avocado Focaccia Recipe

In a large bowl or the bowl of a stand mixer, combine warm water, sugar and yeast. Stir gently and let sit 5–10 minutes until foamy.

Add flour, salt and 2 tablespoons (about 0.125 cups) of the olive oil. Mix with a wooden spoon or with the dough hook on low until shaggy. Knead by hand about 8–10 minutes or on medium speed 5–6 minutes until smooth and slightly sticky.

Lightly oil a clean bowl with remaining olive oil (reserve a tablespoon for drizzling later). Place dough in bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Generously oil a 9x13-inch or similar rimmed baking sheet. Transfer risen dough to the pan and stretch/press it to fill the pan. Let rest for 10 minutes; if it resists, let it relax another 10 minutes then continue.

Dimple the dough with your fingertips all over, pressing to make shallow indentations. Drizzle remaining reserved olive oil over the top, sprinkle chopped rosemary and coarse/flaked salt.

Cover loosely and let the dough proof another 20–30 minutes until puffed. Meanwhile preheat oven to 425°F (220°C).

Bake focaccia on the center rack for 18–25 minutes until golden brown on top and bottom. Remove from oven and cool 10 minutes on a rack before slicing into pieces for assembling the sandwich.

While the dough rises, place sliced red onion in a jar or bowl. Warm the vinegar, water, sugar and salt just until sugar dissolves (about 30 seconds in microwave or 1–2 minutes on stovetop).

Pour the hot pickling liquid over the onions, press them down so they are submerged, let cool to room temperature, then refrigerate at least 15–30 minutes. They will be ready quickly but are even better after 1 hour.

Preheat oven to 425°F (if not already for the focaccia). On a baking sheet, toss mushrooms with 1 tablespoon olive oil, minced garlic, chopped thyme/rosemary, salt and pepper.

Spread mushrooms in a single layer and roast 12–18 minutes until browned and slightly caramelized, stirring once halfway through. Remove and set aside to cool slightly.

If using store-bought hummus, stir lemon juice into the hummus and adjust seasoning to taste. Transfer to a small bowl and set aside. Drizzle a bit of olive oil over top before spreading on the focaccia.

Slice the cooled focaccia into serving portions (about 4 pieces). If desired, lightly toast cut sides face up in a 400°F oven for 3–4 minutes to crisp the surface.

Spread approximately 3 tablespoons (about 0.75/4 cup) of hummus evenly over each focaccia piece to form a base layer.

Arrange roasted mushrooms evenly over the hummus on each piece.

Slice the avocado in half, remove the pit, and thinly slice or fan the avocado. Toss sliced avocado gently with 1 teaspoon lemon juice and a pinch of salt to prevent browning and to season. Place avocado slices over the mushrooms.

Top with sliced tomato or halved cherry tomatoes, distributing evenly.

Scatter pickled red onion over each focaccia piece to taste.

Pile about 1/4 cup fresh arugula on each portion. Drizzle arugula lightly with 1 teaspoon olive oil and a squeeze of lemon juice, and season with salt and pepper to taste.

Finish with an optional additional drizzle of olive oil over the assembled focaccia and a light sprinkle of flaked sea salt and freshly ground black pepper. Serve immediately.