Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings)
Calories: 419
Total Fat: 16 g
Saturated Fat: 2 g
Carbohydrates: 60 g
Dietary Fiber: 3 g
Sugar: 2 g
Protein: 9 g
Cholesterol: 0 mg
Sodium: 407 mg

Total: 3 hr 45 min (includes rising and resting times)
Active: 30 min

Transform ordinary focaccia into a breathtaking autumn masterpiece! This soft, fluffy dough with its irresistible chewy bite becomes a canvas for oyster mushrooms, fresh herbs, and colorful veggies artfully shaped like leaves and branches. It's not just deliciousit's a showstopping centerpiece that will wow your guests and inspire your fall gatherings.

Dough:
6 cups all-purpose flour (see Cook's Note)
One 1/4-ounce package instant yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt

Brine and Toppings:
1 1/2 teaspoons kosher salt
3 ounces oyster mushrooms, stemmed and broken into individual ears
1 cup baby arugula leaves
2 leaves radicchio, torn into bite-size pieces
1 medium carrot, halved lengthwise and thinly sliced into half-moons
1/4 small head fennel, cored and thinly sliced, plus 1/4 cup fronds
1 large sprig fresh rosemary, divided into several small sprigs
Flaky sea salt, for sprinkling
Crushed red pepper flakes, for sprinkling, optional
3 tablespoons extra-virgin olive oil

Special equipment:
a stand mixer fitted with a dough hook

For the dough: In the bowl of a stand mixer equipped with a dough hook, whisk together the flour, yeast, and sugar. With the mixer on low speed, add the warm water and 2 tablespoons of the olive oil, mixing until the flour is fully hydrated. Let rest for 5 minutes.
Add the salt and knead at medium speed for 5 minutes. (The dough will firm up, then loosen, remaining sticky and clinging to the bowl's base but not the sides.)
Coat a large bowl (at least double the dough's volume) with 2 tablespoons olive oil. Transfer the dough with a scraper, turning to coat fully. Cover with plastic wrap and let rise until doubled, about 2 hours.
Spread the remaining 1/4 cup olive oil in an 18-by-13-inch rimmed baking sheet, coating bottom and sides. Transfer dough, press flat, flip once, and stretch evenly. (If stubborn, rest 10 minutes and try again.) Dimple the surface deeply with fingertips.
For the brine and toppings: Dissolve kosher salt in 1/3 cup warm water and pour into dimples.
Starting top right, embed largest mushrooms in a flowing, narrowing wave downward and left. Fill gaps with arugula, radicchio, carrots, fennel slices, fronds, and rosemary. Rest in a warm spot for 45 minutes.
Preheat oven to 450 degrees F.
Sprinkle generously with flaky sea salt and optional red pepper flakes. Bake, rotating halfway, until deeply golden, 30 to 35 minutes. Drizzle with olive oil, rest 5 minutes, then cool on a wire rack.