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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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😹
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!
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!
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!
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.
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 😉
Can’t recommend this recipe enough!
I’m making it again, right now, as I write this!
Absolutely love this recipe! Quick, easy, delicious!
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!
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.