Why You’ll Love This Recipe
This Marsala mushroom and onion focaccia is packed with savory goodness. The Marsala wine adds a deep, nutty flavor, which beautifully complements the earthy mushrooms and sweet onions. With its golden, crispy crust and soft interior, this focaccia is a perfect pairing for soups, salads, or as a snack with a glass of wine. The addition of parmesan and fresh thyme provides a delicate richness and aromatic finish, making it a truly memorable bread.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp active dry yeast
- 1 1/4 cups warm water
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 8 oz mushrooms (button, chestnut, or mixed)
- 1/4 cup Marsala wine
- 1/4 cup parmesan cheese, grated
- Fresh thyme sprigs
- Black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
- Knead the dough for about 10 minutes, then place it in a lightly oiled bowl. Cover with a cloth and let rise for 1 hour or until doubled in size.
- Meanwhile, sauté the onions in olive oil over medium heat until caramelized, about 10-12 minutes.
- Add the sliced mushrooms to the onions and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Pour in the Marsala wine and cook for 2-3 minutes, allowing the wine to reduce slightly.
- Preheat your oven to 400°F (200°C). Punch down the dough and stretch it onto a greased baking sheet.
- Top the dough with the mushroom and onion mixture, spreading it evenly. Sprinkle with parmesan, fresh thyme, and black pepper.
- Bake for 25-30 minutes until the edges are golden and crispy. Allow to cool slightly before slicing and serving.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Variations
- Cheese Options: You can substitute the parmesan with Emmental or Gruyère for a different flavor profile.
- Herbs: Try using rosemary or sage instead of thyme for a slightly different aromatic flavor.
- Gluten-Free Option: Substitute with a gluten-free flour blend to make this recipe gluten-free.
Storage/Reheating
Store any leftover focaccia in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and bake at 350°F (175°C) for 10-15 minutes until warm and crispy. It can also be frozen for up to 3 months.
FAQs
Can I use a different type of wine for this recipe?
Yes, you can substitute the Marsala wine with dry sherry or Madeira for a similar depth of flavor.
Can I use store-bought dough?
If you’re short on time, you can use store-bought pizza or focaccia dough, but homemade dough offers the best texture.
What if I don’t have fresh thyme?
Dried thyme works fine as a substitute if fresh thyme isn’t available.
How can I make this focaccia vegan?
Use a plant-based cheese substitute in place of parmesan, and ensure your dough is made with dairy-free ingredients.
Can I add other vegetables to the focaccia?
Yes, roasted bell peppers, olives, or spinach can be excellent additions to the topping.
Can I make this ahead of time?
Yes, you can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before baking.
How do I prevent the focaccia from being soggy?
Make sure the mushrooms are cooked thoroughly before placing them on the dough to prevent excess moisture.
Can I freeze the dough?
Yes, the dough can be frozen after the first rise. Just let it thaw and come to room temperature before shaping and baking.
Can I make mini focaccias?
Absolutely! Divide the dough into smaller portions and bake them individually for mini focaccia servings.
How do I know when the focaccia is done?
The focaccia is done when the edges are golden brown and crispy. The center should feel firm when pressed.
Conclusion
Marsala mushroom and onion focaccia is a showstopper bread with rich flavors and an irresistible texture. The Marsala wine adds complexity, while the mushrooms and onions bring savory depth. Whether served as an appetizer, side dish, or snack, this focaccia is sure to become a favorite. Easy to make and full of delicious flavors, it’s the perfect addition to any meal.
Print
Mushroom Focaccia Bread
- Total Time: 55 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Marsala mushroom and onion focaccia is a savory Italian-inspired bread topped with earthy mushrooms, caramelized onions, and a splash of Marsala wine. With a golden, crispy crust and soft, fluffy interior, this focaccia is perfect as an appetizer, side dish, or snack. Infused with rich flavors from the mushrooms, wine, and parmesan, it’s a memorable addition to any meal.
Ingredients
3 cups all-purpose flour
1 tsp salt
1 tbsp sugar
2 tsp active dry yeast
1 1/4 cups warm water
2 tbsp olive oil
1 onion, thinly sliced
8 oz mushrooms (button, chestnut, or mixed)
1/4 cup Marsala wine
1/4 cup parmesan cheese, grated
Fresh thyme sprigs
Black pepper to taste
Instructions
-
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
-
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
-
Knead the dough for about 10 minutes, then place it in a lightly oiled bowl. Cover with a cloth and let rise for 1 hour or until doubled in size.
-
Meanwhile, sauté the onions in olive oil over medium heat until caramelized, about 10-12 minutes.
-
Add the sliced mushrooms to the onions and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
-
Pour in the Marsala wine and cook for 2-3 minutes, allowing the wine to reduce slightly.
-
Preheat your oven to 400°F (200°C). Punch down the dough and stretch it onto a greased baking sheet.
-
Top the dough with the mushroom and onion mixture, spreading it evenly. Sprinkle with parmesan, fresh thyme, and black pepper.
-
Bake for 25-30 minutes until the edges are golden and crispy. Allow to cool slightly before slicing and serving.
Notes
Storage: Store leftover focaccia in an airtight container at room temperature for up to 3 days. Reheat by wrapping it in foil and baking at 350°F (175°C) for 10-15 minutes.
Cheese Options: You can substitute the parmesan with Emmental or Gruyère for a different flavor.
Gluten-Free Option: Use a gluten-free flour blend to make this recipe gluten-free.
Herb Substitutes: Rosemary or sage can be used instead of thyme for a different aromatic touch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
