White focaccia-base sheet pizza
Mushroom & Fontina Focaccia Pizza
Deeply browned garlic-thyme mushrooms under a blanket of melting fontina on a crisp focaccia base — earthy, savory, and nutty, with no tomato to get in the way.
- Total
- 4.3 hr
- Hands-on
- 35 min
- Hydration
- 70%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Saute sliced mushrooms with garlic and thyme until browned and dry, then spread them over a proofed 70% hydration focaccia base with fontina (no tomato). Bake at 245°C/475°F for about 15 minutes until the cheese melts and the base crisps.
Why this works
Mushrooms are mostly water; adding them raw would steam the top and sog the base. Sauteing them first drives off that water and builds browned, savory depth. Fontina melts smoothly at a lower temperature than mozzarella, blanketing the mushrooms without turning oily, while the dry, pre-cooked topping lets the oiled base fry crisp.
The schedule
~45m hands-on of 4.1h total · same day
- Mix & fold · 45m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 15m
- Cool · 8m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast; add water and 15 g oil, then salt. Mix to a shaggy, sticky dough with no dry flour.
Look for: Wetter and stickier than a hand-kneaded pizza dough, but firmer than plain focaccia.
- 2
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: The dough looks bubbly and feels airy and extensible.
- 3
Saute the mushrooms
Heat oil in a wide pan over high heat. Add the mushrooms in a single layer and cook, stirring occasionally, until they release their water and it evaporates and they brown, 8–10 minutes. Add garlic and thyme in the last minute; season and cool.
Look for: The pan should go from wet and gray to dry, sizzling, and deep brown — no liquid pooling.
Avoid: Don’t crowd the pan or the mushrooms steam instead of browning — cook in two batches if needed.
- 4
Pan and proof
Oil a 30×40 cm sheet pan well. Stretch the dough to the edges (rest and repeat if it fights back). Proof until puffy, about 1 hour.
Look for: It relaxes to fill the pan and jiggles when nudged.
- 5
Top and bake
Dimple the dough. Scatter the fontina, then spread the cooled mushrooms evenly over the top. Bake at 245°C/475°F for about 15 minutes.
Look for: Done when the fontina is melted and bubbling around the mushrooms and the base underside is crisp.
- 6
Finish
Slide onto a rack, drizzle with olive oil, and add a few fresh thyme leaves and a grind of pepper. Cool a few minutes before slicing.
Look for: The kitchen smells earthy and nutty; the top is glossy with melted cheese.
What good looks like
- Crumb: Airy and open beneath a dry, savory mushroom layer.
- Crust: Crisp fried base; tender, tall edge.
- Height: About 2–3 cm tall.
- Color: Deep gold base with browned mushrooms and molten fontina.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Soggy base under the mushrooms | Mushrooms added raw or under-cooked, releasing water in the oven | Saute the mushrooms hard until fully dry and browned before topping. |
| Pale, watery mushrooms | Crowded pan steaming instead of browning | Use a wide pan on high heat and cook in batches if needed. |
Storing & reheating
Storage: Best fresh. Refrigerate leftovers up to 2 days.
Reheating: Re-crisp in a 220°C/425°F oven 5–7 minutes; skip the microwave.
Contains wheat/gluten and dairy.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Fresh — buy local
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
- Garlic (opens Amazon) ↗ — Fresh heads; infuse in oil rather than scattering raw.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
- Fontina (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why pre-cook the mushrooms?
- Mushrooms are mostly water. Raw on the pizza they steam and sog the base; sauteing first drives off the water and concentrates their flavor.
- Can I use dried porcini?
- Yes — rehydrate them, chop, and add to the fresh mushrooms while sauteing for a deeper, woodsier flavor.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/mushroom-focaccia-pizza · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.