Crispy, fluffy and chewy focaccia bread topped with mushrooms, scallions and garlic. Brushed generously with miso garlic butter… a slice of heaven.
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Miso Garlic Butter Focaccia with Mushrooms and Scallions
- Total Time: 12 hours 25 minutes
- Yield: 6 servings 1x
Description
Crispy, fluffy and chewy focaccia bread topped with mushrooms, scallions and garlic. Brushed generously with miso garlic butter… a slice of heaven. This no knead small batch focaccia is a must try!
Ingredients
Focaccia
- 324g bread flour
- 5g instant yeast
- 6g salt
- 285ml water
- 1/4 cup olive oil, divided
- 1 scallion, sliced
- 2–3 oyster mushrooms, sliced
- 6–8 cloves of sliced of roasted garlic (I used my miso braised garlic)
Miso Garlic Butter
- 4 tbsp vegan butter (60g)
- 2 tbsp miso paste (40g)
- 1 – 1 1/2 tbsp maple syrup (20ml)
- 4–6 garlic cloves, minced (25g)
- Flaky salt, optional
Instructions
- Night before: In a large bowl, add flour, salt and instant yeast and whisk together. Then pour in the water and mix with a spatula or wooden spoon until a wet and sticky shaggy dough ball forms. A wet dough will result in a fluffier focaccia. Add 1 tbsp of olive oil on top and rub the surface to coat. Cover the bowl with a slightly damp tea towel and then place into the refrigerator overnight (12-15 hours).
- Following day: The dough should still be wet and increased in size. Grease or line a 11 x 8 inch pan. Add one tablespoon of olive oil to the pan. Rub some olive oil onto your fingers and then pull the sides of the dough towards the middle, rotating the bowl until all sides are pulled in. Transfer to prepared baking pan and flip it once to ensure the entire ball of dough is coated in olive oil. Let the dough rest for at least 2 1/2 – 4 hours or until the dough has spread close to the edges of the pan (it should look double in size).
- In the meantime, make the miso garlic butter. Add butter to a pan over medium high heat. Once belted, add minced garlic and cook until fragrant. Turn off and remove from heat and strain the butter to separate the garlic. Whisk in the miso paste and maple syrup. Taste and adjust amount of miso paste and maple syrup to desired taste.
- Slice the oyster mushrooms 2mm (1/8 inch) thick. Slice scallions 2 inch in length.
- Preheat oven to 425 F. Drizzle one tbsp of oil on the dough and lightly coat fingers in oil again. Dimple the dough using your fingers by pressing them close to the bottom of the pan (but not all the way through). Allow the bubbles to form (don’t pop them!).
- (Optional: Sprinkle flakey salt on top (not too much because the butter is salted)). Place desired amount of sliced mushrooms on the dough. Press scallions into the dough between oyster mushrooms. If using braised miso garlic, spread and press those in as well. Drizzle with one more tablespoon of oil on top.
- Place into middle rack of your oven and bake for 20-22 minutes or until surface is crisp and deep golden. Transfer the focaccia to a cooling rack. Generously brush the miso garlic butter on top. Allow it to cool for 15 minutes before slicing and serving.
Notes
- *prep time does not include resting time
- Helpful Equipment: spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 12 hours
- Cook Time: 25 minutes
- Category: bread
- Method: baking
- Cuisine: vegan, italian
Nutrition
- Serving Size: 1 serving
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I feel like the payoff for this recipe is phenomenal: it’s delicious, not difficult to make, and looks incredible too. Mine turned out a little flatter than expected, but I think it’s because I used a pan that was too large and the dough spread out thinner that it was supposed to. The miso butter is also incredible!
This is by far my favorite recipe from Lisa, but it’s amazing! The miso takes the flavors of the focaccia to another dimension and it’s so addicting. This page is bookmarked and my go to focaccia recipe!
This recipe was soooo good! I brought the focaccia over to my parent’s house while it was still warm and my dad went in for another piece! He’s my harshest critic so for him to go back for seconds was a huge compliment. The only thing I wish is that I didn’t have to let it rest for 12 hours, then another 4 hours. But the fluffiness and crunch was worth it in the end. Overall this is a great recipe and easy to make. I can’t wait to make this more during the holidays with different toppings – YUM!!
First time bread maker here! And this was very easy to make. It’s both crispy and chewy and that miso butter is undeniably good!! I will be making this recipe many many more times!
Super duper tasty! Everyone loved it! Will be making again!!
Sooo tasty!! Roommates and gf loved it, would definitely make again (especially since I left it in the oven a bit too long and it stuck to the pan🤦♀️) The miso butter was and braised garlic are addicting, it’s hard not to spread it on everything!
Absolutely delicious and easy to make! My housemates and I are obsessed. I’ll be baking this every week 🤤
Never made a foccacia before and I can vouch that this was SO EASY and EXTREMELY YUMMY full of umami with that garlic miso butter. Everyone kept mmmm-ing whilst devouring the whole thing. Love this recipe so much!!! Thank you Lisa for sharing this wonderful recipe. 10/10 will make again!
The texture is glorious! My new favourite focaccia recipe. I did half left over caramelised onion and pear from a pizza night and the other with the miso butter. Worked well with both but I made the mistake of including some of the miso chunks and that got a bit burnt 😅 would for sure make again, so easy too!
The miso butter sauce is delicious! The bread is crispy and flavorful!