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
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.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: bread
- Method: baking
- Cuisine: vegan, italian, japanese
Ingredients
Quick Focaccia
- 1 ½ cups (200g) bread flour
- 1 tsp (3g) instant dry yeast
- 1 scant teaspoon (3g) salt
- 1 tsp (5g) sugar
- ¾ cup (175ml) warm water
Toppings
- 1 head of garlic
- 2 tsp sesame oil
- ¾ (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).
Nutrition
- Serving Size: 1 serving
Keywords: focaccia, no knead bread
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VINA LE says
Hello! This looks sooo good! I've never baked anything, so I have some dumb questions -
1. About how long does it take for the bread to ferment? Like should i start making the garlic and slicing the mushrooms right after I cover the dough?
2. What should I use to cover the dough, I don't have a lid like yours. Is a tea towel ok?
3. If I don't have a circle pan what other size pan would work?
Sorry for all the questions!
Alison says
As soon as I saw you post this recipe, I instantly made it! Had everything at home except for the sesame oil, so I used truffle infused oil instead to bring out the mushroom flavour! So awesome and fluffy !
★★★★★
Tammy Cohen says
Hi Lisa!
I love your recipes ❤️❤️
Do I have to use bread flour or can I use regular one?
Thanks!
Lisa Kitahara says
you can use all purpose but the texutre will slightly be different!
Julie says
Had to try this recipe with all the focaccia frenzy that's going on. And needless to say I was happy with the results. My mom especially loved it! You are my go-to person when trying out vegan recipes♡
★★★★★
Derzafanistori says
I'm sure you are already aware but the scale tool in the recipe scales only volume measurements and the ones in brackets stay the same (e.g. flour 200g here is shown in 1x, 2x and 3x version). Perhaps it has merit to somewhere mark this on top, so people using grams are aware to scale themselves and not rely on the tool. Other than that - Great recipe! Thank you very much for sharing all the wonderful creations with the world! 🙂
★★★★★
ES says
This recipe is incredible . I used mozzarella and rosemary.... definitely the star of the meal.
★★★★★
G Okamura says
Oishi! I made this in my air fryer changing the temperature to 325 and just 12 minutes. I also did not have any flakey salt so I used a little Hawaiian salt instead.
★★★★★
Danielle Dalechek says
Delicious, quick, and repeatable recipe! Can't wait to make it again. 🙂
★★★★★
Mc says
Made this today for a potluck, and was blown away by how quick and easy it was to make! I've never put mushrooms or used sesame oil in bread before, and everyone at the party loved the bread. Definitely inspired me to experiment more with my breads!
★★★★★
M says
Made this for a mushroom-themed potluck - was blown away by how quick and easy it was to make! I've never used mushrooms or sesame oil in my bread before, and everyone at the potluck loved the bread. Definitely has inspired me to be a little more experimental with my bread making. Thanks for putting out such easy to follow and student-kitchen friendly recipes!
★★★★★
Daisy says
Quick and easy recipe even for first time bakers! I used regular all purpose flour and instant yeast and I skipped the cheese but added extra herbs and scallion. Super delicious~~~ would love to make this again in different flavor variations! I can’t believe I bake bread now >.<
★★★★★
Beldy says
One of the best focaccia I have ever made/eaten !!!
So easy and testy !!!
★★★★★
Rachel Nguyen says
Holy moly this bread is SO GOOD!! My boyfriend and I ate it all within 24 hours. It’s that good. And it’s super easy to make. Great recipe!!!
★★★★★
Sydney says
I actually went out of my way to buy bread flour and yeast JUST to make this after seeing how delicious it looked and I was NOT disappointed. it was so fast and easy for me to make, I had to stop myself from eating the whole thing in one sitting 😅 will definitely be making this again and playing around with different toppings!
★★★★★
Laura says
It was sooooo delicious ! I'll never try another foccacia recipe <3 (But will try with others topings !!
★★★★★
Alina L says
Delicious!!! Just made it and my fiancé and I devoured the whole loaf.
Question: if I were to double the recipe, does that change the baking time?
★★★★★
Angela says
I baked focaccia for the first time in my life today and I am glad I used this recipe!! Just wow.. It was too good that I almost don't want to try the overnight method lol BUT I will!!!
Natalia says
Perfect recipe if it’s your first time making bread, and still perfect even if it’s not your first go around. So easy to make and so delicious. Only took 2 hours to make, most of the time being proofing and baking not prep. 10/10 will be making again this week.
★★★★★
Bruna says
A very good recipe and rich in flavor!
★★★★★
Sarah says
I loved making this, as always! Thank you for sharing your beautiful recipe! I definitely prefer the longer prepared focaccia but I don't know if that because I used sourdough flour? Either way I would definitely make this again as it was wonderfully fast. I used the whole thing to slice I'm half today and make into a mega sharing sandwich 🥪
★★★★
Peiyao says
It was so good!! Smells like heaven from the start, soft and moist on the inside, we fiished it in a flash lol, will definitely make seconds (bigger)!!
★★★★★
Megan Dalaya says
Awesome recipe! This stands up to any of the other more complicated focaccias I've made!
★★★★★
jen says
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.
★★★★★
Ali says
My go-to recipe these days! It's quick, delicious and will definitely impress everyone!
★★★★★
Amy says
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!
★★★★★
Chloé says
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. 😀
★★★★★
Lisa says
Made focaccia bread for the first time using this fun and easy recipe and it turned out amazing! I could eat this all day!
★★★★★
Agnieszka says
The best focaccia I ever made! I love the recipe is quick and simple and the umami taste given by mushrooms and roasted garlic 🤩
★★★★★
Christina says
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!!!
★★★★★
Roel Goossens says
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!
★★★★★
Derick says
In love with this simple recipe! Tried it so many times and it never fails!! Highly recommended 🙌🏻
Angie says
This was my first go at bread baking and I’m kicking myself that I didn’t start sooner. I didn’t have mushrooms or bulbs of garlic in the house, so I used an heirloom tomato and mozzarella. It didn’t last more than 10 minutes after it came out of the oven. I’d add a pinch more salt next time, but otherwise it’s as simple and delicious a baking recipe as you can find.
★★★★★
Avanthi B says
I made this and combined it with the Miso Chilli Oil Focaccia and I could honestly eat this all day every day. It was soooo bouncy and chewy, and the flavour combo was just next level. I didn't have bread flour so I used regular all-purpose flour and it still worked really well! It didn't have as much bounce as the recipes one because of it but it was still so satisfying and delicious!! And I love that I could make it in a couple hours rather than over two days!
★★★★★
Jack says
Absolutely love this recipe! Quick, easy, delicious!
★★★★★
Jack K says
Can’t recommend this recipe enough!
I’m making it again, right now, as I write this!
★★★★★
Thu Ha says
My first try to make focaccia and it was so easy! The focccia was airy, springy and crispy. I used crushed garlic and mixed it with the sesame oil. Can't wait to try other toppings and will also try out the one with longer proofing. My elderly neighbour also approves 😉
★★★★★
Dahiáhŭbŭ says
made this and shared with my gf and her mom, i asked them how many stars and we all said 5. It was fun, quick and easy to make with greater result than i expected.
★★★★★
Ju says
This is such a simple, quick, and delicious recipe! Will be my go-to for when I'm craving focaccia 😊 so easy to customize the toppings too!
Ju says
This is such a simple, quick, and delicious recipe! Will be my go-to for when I’m craving focaccia 😊 so easy to customize the toppings too!
★★★★★
Nell Attwood says
Such a fool proof bread recipe! Absolutely loved the addition of shitaake mushrooms and the roasted garlic- so so so delicious and such a deep umami flavour , we devoured it!
★★★★★
sophie yuen says
i tried both the overnight proofing recipe and this no second proof recipe and this will not affect the fluffy texture!! it helps me a lot when im not available the another day for a second proofing and perfect for impatient people😹
★★★★★