Miso Glazed Mushroom & Scallion Focaccia

Miso Glazed Mushroom & Scallion Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp fine sea salt
• 6 tbsp extra virgin olive oil
• 8 oz mixed mushrooms (shiitake, cremini)
• 3 stalks scallions
• 1 tsp sesame seeds
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 0.5 tsp sesame oil
• 1 tbsp water

How to make Miso Glazed Mushroom & Scallion Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1 tsp fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, prepare the mushrooms: slice 8 oz mixed mushrooms. In a small bowl, whisk together the miso glaze ingredients: 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sesame oil, and 1 tbsp water until smooth. Thinly slice 3 scallions, reserving some green parts for garnish.
5. Pour 3 tablespoons of extra virgin olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen focaccia dough into the prepared pan.
6. Carefully stretch the dough to fill the pan, being mindful not to deflate it completely. Cover the pan loosely with plastic wrap and let it rest for 20-30 minutes, allowing the dough to relax and make it easier to stretch to the edges.
7. Preheat your oven to 400°F (200°C). Use your fingertips to gently dimple the dough all over, creating small indentations. Drizzle the remaining 1 tablespoon of olive oil over the top.
8. Arrange the sliced mushrooms and most of the scallions evenly over the dimpled dough. Brush about half of the prepared miso glaze over the mushrooms and dough. Sprinkle with 1 tsp sesame seeds.
9. Bake for 25-30 minutes, or until the focaccia is golden brown and the mushrooms are tender. The crust should be crisp and the bread cooked through.
10. Remove the focaccia from the oven. Immediately brush the remaining miso glaze over the hot focaccia. Let cool in the pan for 10-15 minutes before transferring to a cutting board. Garnish with the reserved fresh scallion greens. Slice into squares and serve warm.

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