Tomato, Olive, and Mushroom Focaccia Art

This shareable sheet-pan focaccia pairs a soft, olive-oil-rich crumb with juicy tomatoes, briny olives, savory mushrooms, red onion, and crumbled feta. Give the dough time to rise, and cook the mushrooms before topping the bread so they release less moisture in the oven. Arrange the toppings in a simple grid for easy-to-cut squares.

Recipe at a glance

• Yield: 12 squares
• Prep time: 25 minutes, plus rising
• Rise time: 1 hour 30 minutes to 2 hours
• Bake time: 24–30 minutes
• Total time: About 2 hours 30 minutes to 3 hours
• Equipment: 9-by-13-inch metal baking pan, large mixing bowl, and skillet

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour
• 2 teaspoons instant yeast
• 1 ½ teaspoons fine salt
• 1 ½ cups (360 ml) lukewarm water
• 2 tablespoons olive oil, plus more for the bowl and pan

For the toppings

• 1 tablespoon olive oil, plus a little for drizzling
• 4 ounces (115 g) cremini mushrooms, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced into rings or half-moons
• ⅓ cup pitted olives, halved
• ½ cup (about 2 ounces) crumbled feta
• 1 teaspoon chopped fresh rosemary, or ½ teaspoon dried
• 2 tablespoons chopped fresh parsley, for finishing
• Flaky salt, optional

Instructions

1. Mix the dough. In a large bowl, stir together the flour, instant yeast, and fine salt. Add the lukewarm water and 2 tablespoons olive oil. Mix until no dry flour remains and a rough, sticky dough forms. Knead in the bowl or on a lightly oiled counter for about 5 minutes, until the dough feels smoother and stretchy. It will remain soft and a little tacky.
2. Let it rise. Lightly oil the bowl, turn the dough to coat, and cover it. Leave in a warm spot until puffy and roughly doubled, about 1 to 1½ hours. A cooler kitchen may take longer; look for the dough to expand rather than relying only on the clock.
3. Cook the mushrooms. While the dough rises, warm 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and most of their released liquid has evaporated, 5–7 minutes. Spread them on a plate to cool. Pat the halved tomatoes dry if they look especially wet, and keep the prepared toppings separate until assembly.
4. Shape and proof in the pan. Coat a 9-by-13-inch metal pan generously with olive oil. Transfer the dough to the pan and gently stretch it toward the corners. If it springs back, let it rest for 10 minutes, then stretch again. Cover loosely and let rise for 30–45 minutes, until visibly puffy.
5. Heat the oven and arrange the toppings. Heat the oven to 425°F. Drizzle the dough with a little olive oil. Press oiled fingertips into the dough to make dimples across the surface, taking care not to tear through it. Arrange the toppings in a loose grid: place tomatoes cut-side up, then add small clusters of mushrooms, onion, and olives. Scatter the feta and rosemary over the top. Press larger pieces gently into the dough so they stay put, but avoid crowding the surface.
6. Bake until golden. Bake for 24–30 minutes, rotating the pan once if your oven browns unevenly. The edges should be deep golden, the top lightly browned, and the center should feel set rather than doughy. If the toppings are browning too quickly, loosely cover the pan with foil for the final few minutes.
7. Rest and finish. Let the focaccia cool in the pan for about 10 minutes, then loosen the edges with a thin spatula. Finish with parsley and, if desired, a pinch of flaky salt. Cut into 12 squares and serve warm or at room temperature.

Tips, serving, and storage

For distinct topping sections, place one kind of vegetable in each small area instead of scattering everything evenly. Keep the tomato halves cut-side up, and cook the mushrooms until their pan is nearly dry; both steps help limit excess moisture. The olive-oil coating and fingertip dimples are classic focaccia techniques also described by King Arthur Baking.

Serve the focaccia with a green salad, soup, or a plate of sliced vegetables for an easy lunch or casual supper. For a simple variation, replace the mushrooms with thinly sliced bell pepper, or use goat cheese instead of feta. If using a juicy vegetable, cook or pat it dry before adding it.

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven until warmed through and the edges crisp again, about 8–10 minutes. The bread can also be frozen, tightly wrapped, for up to 2 months; thaw in the refrigerator and reheat before serving.

Sources

• King Arthur Herb & Olive Oil Focaccia