The allure of Italian-style Marsala, onion, and mushroom focaccia lies in its harmonious blend of earthy mushrooms, sweet marsala wine, and nutty Parmesan. This delectable bread recipe is surprisingly easy to prepare, filling your kitchen with an irresistible aroma as it bakes. Fresh from the oven, there’s nothing quite like savoring a warm, fluffy focaccia, its textures and flavors a perfect reflection of Italian culinary excellence.
Marsala’s rich, velvety notes and the earthy essence of mushrooms create a match made in heaven. This savory delight is just one of many mouthwatering focaccia variations to try. For added indulgence, consider pairing your freshly baked loaf with sweet treats like apple crumb muffins or lemon poppy seed loaves, à la Starbucks.
For a delightful accompaniment to your focaccia, why not try parmesan truffle fries? They’re sure to elevate the snacking experience.
How to Make Savoury Mushroom Bread
The tantalizing aroma of marsala mushroom and onion focaccia bread is sure to satisfy even the most discerning palates! The combination may sound intriguing, but trust me when I say that the end result is truly divine.To begin, combine warm water, sugar, and yeast in a mixer bowl. Allow it to sit for a few minutes, during which time you’ll notice the mixture becoming frothy. Next, add salt, flour, and oil, and mix until a soft dough forms.Transfer the dough to a greased bowl and let it rise in a warm environment for about an hour. Meanwhile, slice and sauté the onion until it’s translucent, then add butter. Add sliced mushrooms, salt, pepper, and fresh thyme, stirring until they’re well coated.Once the mushrooms are golden brown, pour in the marsala wine and cook until it’s fully absorbed. Grease a baking dish, then place the dough inside. Create small holes in the dough with your fingers to allow for even rising.Top the dough with Parmesan cheese, followed by the mushroom mixture. Place a sprig of thyme in the center, then cover the dish. Allow the focaccia to rise in a warm environment once more.Preheat your oven and bake the marsala mushroom and onion focaccia for 30 minutes. Let it cool for a while before slicing and serving.
The History of Italian Focaccia
Focaccia, a classic Italian staple, boasts a crispy exterior thanks to the olive oil in its recipe, while maintaining a moist yet airy interior. Its origins stretch back centuries, with some believing it dates as far back as ancient Greece or even predates the Roman Empire. In fact, unleavened flatbread has a similar history in the Middle Eastern region, dating back thousands of years.The Latin term ‘Panis focacius’ roughly translates to ‘hearth bread,’ and its original preparation likely involved cooking over hot coals. The earliest recipes would have been straightforward, consisting of basic ingredients like flour, oil, water, salt, and yeast. This rustic flatbread was typically torn apart and served with soups or stews.While modern recipes often feature flavorful toppings such as cheese, garlic, onions, sage, or rosemary, sweet variations also exist, adorned with lemon, sugar, raisins, honey, and other sweet treats.
Fluffy Focaccia Recipe FAQs
Poking holes into the dough before adding focaccia toppings serves a crucial purpose – it prevents large bubbles from forming on the surface as the bread bakes, resulting in a more visually appealing final product. This simple step can make all the difference in creating a crispy, golden-brown crust that complements the various toppings of your choice. In fact, I’ve found that when done correctly, this technique can elevate even the most humble focaccia creations into a truly show-stopping experience.
When it comes to pairing marsala mushroom and onion focaccia with other dishes, I’m a big fan of offering a side of extra-virgin olive oil for dipping. Whether you prefer it warm, cold, toasted or even used as a sandwich filling, this versatile condiment is sure to bring out the best in your focaccia. And if you’re looking for some inspiration on what to pair with your savoury mushroom bread, I recommend trying it alongside homemade ham soup, spring mix salad, white bean soup or Italian minestrone – the possibilities are truly endless.
Finally, when it comes to storing and enjoying your freshly baked focaccia, it’s generally best to wrap it in plastic wrap and keep it at room temperature for up to two days. If you do find yourself with some leftovers after that point, fear not – a quick toast can breathe new life into even the most stalwart of focaccia. Alternatively, you can always freeze your savoury mushroom bread for up to a month, knowing that it will still retain its crispy texture and rich flavour when thawed out.
Focaccia With Mushrooms Recipe
Marsala Mushroom and Onion Focaccia Bread
This delectable Marsala mushroom and onion focaccia, a savory bread infused with the rich flavors of mushrooms, Marsala wine, and Parmesan, is surprisingly easy to prepare. The aroma wafting from the oven as it bakes is simply intoxicating. As an Italian focaccia enthusiast, I can attest that there’s nothing quite like biting into a still-warm slice straight from the oven. To make this delightful bread, you’ll need about 15 minutes of prep time, followed by an hour and 30 minutes of cooking and rising. In total, you’re looking at around two hours and 15 minutes to create a dozen mouthwatering servings.
Instructions
As you prepare your mixer, combine warm water, sugar, and yeast in a gentle motion. Allow the mixture to sit for five minutes, during which it will become frothy. Next, add salt, flour, and olive oil, blending until fully incorporated. Continue mixing for an additional five minutes, resulting in a very soft dough. To prepare the dough for its first rise, grease a new bowl with a substantial amount of olive oil and transfer the dough to this container. Cover the bowl with a lint-free towel and let it sit at room temperature for one hour. Meanwhile, thinly slice the onions and sauté them in olive oil until they are translucent. Once the onions have reached this stage, add butter to the pan, allowing it to melt before introducing sliced mushrooms, black pepper, salt, and fresh thyme. Cook the mushroom mixture until it is golden brown, then stir in marsala wine. Continue cooking until all liquid has been absorbed by the mixture, after which you can remove it from heat and set it aside. Prepare a 9×13-inch baking dish by coating its bottom with olive oil. Once the dough has completed its first rise, transfer it to the prepared baking dish, spreading it out evenly before poking numerous holes into the surface using your fingers. Sprinkle parmesan cheese over the top of the dough, followed by the mushroom and onion mixture. Finally, place a single fresh sprig of thyme in the center of the dough. Cover the dish with a lint-free towel and let it rise for an additional 30 minutes. While the dough is rising, preheat your oven to 400 degrees Fahrenheit. After the dough has completed its second rise, bake it in the preheated oven for 25-30 minutes.