Mushroom Focaccia

Mushroom focaccia is the quickest path from grocery-store focaccia to something that feels like it came out of an Italian wine bar. Sliced portobello mushrooms get a quick sear in olive oil to draw out moisture and concentrate their meaty flavor before they go on the bread.

Anchovies are the secret. They look intimidating on the ingredient list but they melt into the cheese during the short bake, leaving only deep umami and a faint salty backbone. Skip them if you must, but they make this dish.

Mozzarella (or provolone) holds everything together when it melts, while the focaccia underneath crisps up and absorbs the mushroom juices. The whole thing happens in 20 minutes from prep to plate.

Pro Tips

• Sear the portobello slices in a single layer over high heat. Crowded mushrooms steam and the focaccia turns soggy instead of crisp.
• Use fresh mozzarella, drained and patted dry. Wet mozzarella weeps water onto the bread.
• Brush the focaccia with extra olive oil before topping. The crust crisps better and the bread tastes richer.

Variations

• Swap portobello for cremini, shiitake, or a wild mushroom blend for more complex flavor.
• Add thinly sliced fresh garlic and a drizzle of truffle oil before baking for an elegant finish.
• Replace mozzarella with Gruyere or shaved Parmigiano-Reggiano for a nuttier, more pronounced cheese profile.