Soft, fluffy and delicious focaccia with shiitake, cheese and roasted sesame garlic! Learn how to make a quicker focaccia with this no-knead easy recipe.
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Quick Focaccia With Shiitake, Cheese and Roasted Sesame Garlic
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Soft, fluffy and delicious focaccia with shiitake, cheese and roasted sesame garlic! Learn how to make a quicker focaccia with this no-knead easy recipe.
Ingredients
Quick Focaccia
- 1 1/2 cups (200g) bread flour
- 1 tsp (3g) instant dry yeast
- 1 scant tsp (3g) salt
- 1 tsp (5g) sugar
- 3/4 cup (175ml) warm water
Toppings
- 1 head of garlic
- 2 tsp sesame oil
- 3/4 (100g) vegan mozzarella cheese, shredded
- 2–3 shiitake mushrooms, sliced
- flaky salt
- pepper
Instructions
- Into a mixing bowl, add the bread flour, sugar, salt and yeast and whisk together. Add water and mix with a silicon spatula until a shaggy dough forms. Then continue to mix for about 3 minutes until well combined. Transfer the dough into a lined or well greased 8 inch round pan. Cover and let it ferment for about one hour or until slightly more than double in size.
- In the meantime, roast the garlic. Slice the top off the head of garlic, drizzle with sesame oil and sprinkle with salt. Wrap in foil and bake at 450 F (232 C) for 12-15 minutes. Slice the mushrooms and measure out the vegan cheese. Once garlic is roasted, set oven to 400 F (200g)
- Once dough is ready, remove the cover and drizzle with olive or sesame oil. Dip your fingers in oil and then dimple the dough. Top with the sliced mushrooms, roasted garlic and then sprinkle cheese on top.
- Bake for 15 minutes or until cheese is melted and the top if golden brown. Remove from pan onto a cooling rack. Cool for 5 minutes before slicing. Serve and enjoy!
Notes
- Overnight method: Alternatively, you can use my no-knead overnight focaccia method instead and use the same toppings.
- Helpful Equipment: spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Cook Time: 15 minutes
- Category: bread
- Method: baking
- Cuisine: vegan, italian, japanese
Nutrition
- Serving Size: 1 serving
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In love with this simple recipe! Tried it so many times and it never fails!! Highly recommended 🙌🏻
My biggest gripe with focaccias is the long proving time. Planning is not my forte so being able to decide on a whim to make a focaccia with this recipe suits me perfectly. I used plain flower so the texture was not quite there. The flavor though!
Seriously delicious, mouthwatering, making again and again!!!!! Made one batch, ate more than half and the other small half I gave to my boyfriend! He went to sleep afterwards and I made a second batch which I ate by myself!!! A must try!!!
The best focaccia I ever made! I love the recipe is quick and simple and the umami taste given by mushrooms and roasted garlic 🤩
Made focaccia bread for the first time using this fun and easy recipe and it turned out amazing! I could eat this all day!
This recipe is an instant killer!! Really delicious!! I made it twice in 1 day, we ate it all and it has already become a new favorite in the house. 😀
Just about to pop this into the oven; super easy and if any of the other recipes I’ve made from okonomikitchen are an indicator, this one is gonna be awesome too!
My go-to recipe these days! It’s quick, delicious and will definitely impress everyone!
I loved this quick alternative to my typical overnight ferment focaccia. It comes out very different in texture and taste but is hard to put down once you start eating it. I made it twice this week, so it must be pretty good! 😉
I can only comment on the base recipe, as I made one plain and one with alternate toppings. I made once using volume measures and once using weights. When I weighed, the dough came out super wet, and I ended up adding more flour as I kneaded it. I will say several things about both of my attempts – I did a pretty sloppy job of measuring, timing, etc…. But it still came out delicious and had a lovely texture. I think this is a recipe that you probably won’t mess up, even if you’re not used to baking a lot!
I ended up baking longer by about 5 min, and then broiling to get the top crispy.
Awesome recipe! This stands up to any of the other more complicated focaccias I’ve made!