Mushroom and Thyme Manakish

Name: Mushroom and Thyme Manakish
Prep time: 40 min
Cook time: 22 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 cups (360 g) bread flour, plus extra for dusting; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1¼ tsp (7 g) fine sea salt; 0.9 cup (220 ml) water, warm, about 105°F (40°C), comfortably warm to the touch; 2 tbsp (30 ml) extra-virgin olive oil, plus a little for greasing the bowl; 1 lb (450 g) cremini mushrooms, wiped clean, trimmed, and sliced ⅛ inch (3 mm) thick; 2 tbsp (30 ml) extra-virgin olive oil; 3 cloves (12 g) garlic cloves, finely minced; 1½ tbsp (6 g) fresh thyme leaves, stripped from the stems, plus a few extra sprigs' leaves for finishing; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) lemon juice, freshly squeezed; 1¾ cups (170 g) low-moisture mozzarella, coarsely shredded; 1 tsp (3 g) sumac (optional); 1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges after baking

From the MyKitchenBank Kitchen

Soft, chewy Levantine flatbreads topped with garlicky sautéed cremini mushrooms, fresh thyme and melted mozzarella. Cooking the mushrooms first lets them brown instead of steam, so the topping is deeply savory and the dough stays crisp-edged, not soggy.

Prep: 40 min
Cook: 22 min
Wait: 1 hr 20 min
Total: 2 hr 22 min
Makes: 6 manakish (about 7-inch / 18 cm rounds)

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Ingredients

6 servings

For the dough
3 cups (360 g) bread flour, plus extra for dusting
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
1¼ tsp (7 g) fine sea salt
1 cup (220 ml) water, warm, about 105°F (40°C), comfortably warm to the touch
2 tbsp (30 ml) extra-virgin olive oil, plus a little for greasing the bowl
For the topping
1 lb (450 g) cremini mushrooms, wiped clean, trimmed, and sliced ⅛ inch (3 mm) thick
2 tbsp (30 ml) extra-virgin olive oil
3 cloves (12 g) garlic cloves, finely minced
1½ tbsp (6 g) fresh thyme leaves, stripped from the stems, plus a few extra sprigs' leaves for finishing
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (15 ml) lemon juice, freshly squeezed
1¾ cups (170 g) low-moisture mozzarella, coarsely shredded
1 tsp (3 g) sumac (optional)
1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges after baking

Equipment (7)

Large mixing bowl
12-inch (30 cm) heavy skillet, cast iron or stainless steel
2 baking sheets, about 13×18 inches (33×46 cm)
Parchment paper
Rolling pin
Box grater
Kitchen scale (optional but helpful)

Steps

Before you start

Plan on about 2½ hours start to finish; most of it is dough rising, which needs no attention.
Use low-moisture mozzarella (the firm block kind), not fresh mozzarella in brine, which makes the topping watery.
Shred the cheese from a block if you can; it melts more smoothly than pre-shredded.
Mushrooms vary in water content, so cook them until the pan is dry and they are browned, even if it takes longer than the time given.

1
Mix the dough
- In a large bowl, whisk the bread flour, instant yeast, sugar and dough salt.
- Add the warm water and 2 tbsp (30 ml) olive oil.
- Stir with a wooden spoon until no dry flour remains and a shaggy dough forms, about 1 minute.
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Ready when: No dry flour left in the bowl; dough looks rough and sticky.
Tip: Water hotter than 120°F (49°C) can kill the yeast; it should feel just comfortably warm.
2
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, dusting with only a teaspoon or two of flour if it sticks badly.
- Shape into a ball and place in a bowl lightly greased with olive oil, turning once to coat.
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Ready when: Dough is smooth, slightly tacky, and springs back slowly when poked.
Tip: Resist adding too much flour; a slightly tacky dough bakes up softer.
3
Let the dough rise
- Cover the bowl with a damp towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
- Make the topping while you wait.
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Ready when: Dough has doubled and a fingertip pressed in leaves a dent that fills back slowly.
Tip: In a cool kitchen, allow up to 90 minutes.
4
Brown the mushrooms
- Heat 2 tbsp (30 ml) topping oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the sliced mushrooms in a single crowded layer and leave undisturbed for 3 minutes.
- Stir, then cook 6–7 minutes more, stirring every minute or so, until they release their liquid and it fully evaporates.
- Season with topping salt and pepper.
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Ready when: Pan is dry, mushrooms are deep golden-brown and reduced to about half their volume.
Tip: Don't salt at the start; salt draws out water and delays browning.
5
Season and cool filling
- Reduce heat to medium-low.
- Stir in the garlic and thyme and cook for 45–60 seconds, until fragrant but not browned.
- Remove from the heat, stir in the lemon juice, and scrape into a bowl.
- Let cool for at least 10 minutes.
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Ready when: Garlic smells sweet and fragrant, with no dark brown flecks.
Tip: Burnt garlic turns bitter; pull the pan off the heat the moment it's fragrant.
6
Divide, shape and restOven 475°F / 245°C
- Place a rack in the upper third of the oven and preheat to 475°F (245°C).
- Line two baking sheets with parchment.
- Punch down the dough, divide into 6 equal pieces (about 100 g each) and roll each into a tight ball.
- Cover and rest for 15 minutes, then roll or press each ball into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Place 3 rounds on each sheet.
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Ready when: Rounds hold their shape and don't shrink back when rolled.
Tip: If a round keeps shrinking, cover it and let it rest 5 more minutes.
7
Top the flatbreads
- Press your fingertips into each round to dimple it, then leave a ½-inch (1 cm) border bare.
- Scatter about 25 g (¼ cup) of mozzarella over each, then spoon over the mushroom mixture, about 3 tablespoons each, spread in an even layer.
- Sprinkle with a few extra thyme leaves.
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Ready when: Toppings evenly cover the center, with a clear border for the crust.
Tip: Don't overload; heavy toppings keep the center doughy.
8
Bake the manakishOven 475°F / 245°C
- Bake both sheets together at 475°F (245°C) for 10–12 minutes, swapping the sheets' positions and rotating them halfway through, until the crust is golden and the cheese is bubbling with spots of brown.
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Ready when: Edges are deep golden, the underside is browned and firm, and the cheese is bubbling.
Tip: If baking on one rack, bake in two batches of 3 for a crisper base.
9
Finish and serve
- Remove from the oven and immediately brush the bare crust edges with 1 tbsp (15 ml) olive oil.
- Sprinkle with sumac, if using.
- Let rest on the sheet for 5 minutes, then cut into wedges and serve warm.
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Ready when: Cheese is no longer runny and crust edges look glossy.

Good to know

Tips

Brown the mushrooms in a single wide layer; a crowded, covered pan steams them and leaves the topping gray and wet.
Cool the filling before topping, or the dough turns gummy under it.
A preheated baking steel or inverted sheet gives a crisper bottom; slide the parchment onto it.
Brush the crust with oil right after baking so it stays soft and glossy.

Make ahead

The dough can be made through step 2, then refrigerated in a covered, oiled bowl for up to 24 hours (it will rise slowly); bring to room temperature for 45 minutes before shaping. The mushroom filling can be cooked up to 2 days ahead and refrigerated; bring to room temperature before topping.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight, up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat in a 375°F (190°C) oven for 8–10 minutes (12–15 minutes from frozen) until the cheese is hot and the base is crisp.

Substitutions

cremini mushrooms → white button, baby bella or a mix with oyster or shiitake mushrooms. Use the same weight; trim tough shiitake stems.
low-moisture mozzarella → Akkawi or a mix of mozzarella and feta. Akkawi is traditional; soak it in water first if very salty. If using feta, reduce the salt in the topping to ¼ tsp.
fresh thyme leaves → 1 tbsp dried thyme or za'atar. Dried thyme is stronger; add it with the garlic and use 1 tbsp in place of fresh.
bread flour → all-purpose flour. Same weight; the crust will be slightly softer and less chewy.