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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Been wanting to try this this recipe since I saw a video of it on instagram and wow it did not disappoint!! Left it overnight (even though I was very tempted not to), and woke up a few hours before work to make it and amazing!! The miso garlic butter really just takes it up a notch.
Will definitely be adding this recipe to my staples and 10/10 will be baking this for Christmas!!
My favorite recipe on this blog to date. The miso maple butter sends it home and the mushrooms add the nicest texture. The focaccia is easy, delicious, and bakes beautifully. I’ve made this many times now both for myself, and entertaining and it is a crowd pleaser. I’ve been experimenting with proofing times and find that the final product is delicious when proofed 1 hour, 12 hours, or anytime in between. This will be a recipe I make for the rest of my life.
This is the easiest and yummiest bread with yeast recipe, and there’s no need to get my kitchen messy!!!!!
Super easy to make I seriously loved the combination of flavors, would have never thought to mix those things together but it works amazing! The dough was the perfect texture as well!
First time trying to make focaccia! This recipe really, 1.) Made it easy to do.
2.) Was soo good!
I burnt it because of my distracted brain but that butter saved everything. Probably can cure depression (disclaimer: not really but just let me think it does)
Super excited to try it again!
just AMAZING. One of the best things I’ve ever eaten for sure. Nearly ate the entire thing and definitely could have. Thank you so much Lisa!!! <3 looking forward to making it again!
Delicious!! I will definitely make it again and try different vegetables. ❤
This was such an easy recipe to prep and make. I let my bread do the second proof in the oven with the light on and it spread out so quickly. The final, baked flavor and texture of the bread is amazing and addictive. The outside is so crunchy, while the inside is soft and airy. When I make it, it never last past that day. My husband and I find any excuse to enter the kitchen and steal a slice. This is by far my favorite focaccia recipe.
Hiiii! Thanks for all the awesome suggestions and the reels that make it looks so simple!
I’ll be honest, my focaccia bread did not turn out as light as yours but I’m gonna keep trying because I loved the taste! I also added some tomatoes so the oyester mushrooms and the garlic just made my day!
Keep going gurrrlll!!! 😍💚🙏🏼👏👏👏👏
Very yummyliscious and super easy to make. 13/10 points. The miso garlic butter is unreal and I could swim in it. The focaccia itself was crunchy on the outside and soft inside. I ate the whole thing in one evening. Totally easy and yummy