Chef Joe Sasto's Green Bean Casserole Focaccia is the coziest mash-up you didn’t know you needed.
It takes everything you love about the classic holiday side—creamy mushroom gravy, tender green beans, and crispy fried onions—and bakes it into a fluffy, olive-oil-rich focaccia. The result is a comforting, savory bread that’s perfect for sharing at Thanksgiving, holiday gatherings, or any time you want something a little nostalgic and a lot delicious.
Serve it warm, slice it into squares, and watch it disappear long before the main course hits the table.
1. Make the Dough
In a mixing bowl, combine the flour, salt, sugar, yeast, warm water, and olive oil. Mix until a shaggy dough forms, then knead for 5–7 minutes, or until the dough becomes smooth and elastic. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
2. Cook the Mushrooms
In a skillet, melt the butter over medium heat. Add the mushrooms and cook until browned and tender, about 6 minutes. Sprinkle in the flour and stir to coat the mushrooms evenly. Slowly whisk in the stock and cream until the mixture is smooth. Add the soy sauce, then simmer for about 5 minutes, or until the mixture thickens into a gravy. Season with salt and pepper, then set aside to cool slightly.
3. Shape the Focaccia
Grease a 9x9 pan or small sheet tray with olive oil. Gently stretch the risen dough into the pan. Dimple the surface with your fingertips and drizzle more olive oil over the top. Let the dough rest for 20–30 minutes.
4. Top with Beans and Gravy
Spread the cooled mushroom gravy over the dough. Sprinkle the green beans evenly across the top, then drizzle with a little additional olive oil to help everything bake together.
5. Bake
Bake at 425°F for 20–25 minutes, or until the focaccia is golden brown and crisp around the edges.
5. Finish and Serve
Remove the focaccia from the oven and immediately scatter crispy fried onions over the top for that classic green bean casserole flavor. Slice into squares and serve warm.
