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To make the mushroom:
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Put oven rack in middle position and preheat oven to 375A degrees F. Melt butter with garlic, salt, and pepper (on the stove or in a microwave).
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Put mushrooms in an 8-inch square baking dish and toss with garlic butter.
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Bake, stirring occasionally, until mushrooms are soft and juicy, 15 to 20 minutes.
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Let it cool.
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To make the basic focaccia dough:
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Warm 1/3 cup of water to 110 F. Dissolve the dry yeast into the water and let it rest for 5 minutes.
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Add the rest of the water and the flour, and mix until the dough come together.
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Add salt and 3 tablespoon oil and continue kneading until the dough becomes elastic (approximately 15 minutes).
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Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rest until it doubles it size (approximately 2 hours).
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Oil the jelly roll pan with oil.
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Scrape the dough out of the bowl and onto the pan and pat and press the dough into the pan to fill it completely.
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If the dough resists, wait a few minutes and continue.
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With a fingertip, make impressions in the dough at 2-inch intervals.
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Drizzle dough with the remaining oil.
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Sprinkle with the Kosher or coarse salt.
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Arrange mushrooms over the top of the dough covering completely.
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Drizzle olive oil on the top.
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Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow the dough to rise again until doubled in bulk, about 45 minutes.
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Meanwhile, preheat oven to 450 degrees and set a rack in the lower third.
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When dough has risen, bake until deep golden, about 25 minutes.
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Check the bottom about halfway through the baking time by lifting the side of the focaccia with a spatula or pancake turner.
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If it is coloring deeply, slide pan onto another pan to insulate bottom.
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Spread the parsley on top.
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Slide the focaccia off the pan onto a rack to cool.
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Serve warm or at room temperature in narrow slices.
