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
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In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
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In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.
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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.
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Meanwhile, sauté the onions in olive oil over medium heat until caramelized, about 10-12 minutes.
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Add the sliced mushrooms to the onions and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
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Pour in the Marsala wine and cook for 2-3 minutes, allowing the wine to reduce slightly.
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Preheat your oven to 400°F (200°C). Punch down the dough and stretch it onto a greased baking sheet.
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Top the dough with the mushroom and onion mixture, spreading it evenly. Sprinkle with parmesan, fresh thyme, and black pepper.
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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
