Mushroom Focaccia

"Focaccia is an Italian flatbread like pizza without the sauce and the dough is thicker. This oven version is topped with a mushroom mixture and Parmesan cheese."
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  • Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11x7-inch oval. Brush with 2 tsp, of the oil and let rise in a warm place for 45-60 minutes.
  • Meanwhile, heat remaining oil in a large skillet; sauté mushrooms and onion for 4 minutes or until moisture has evaporated; add oregano and garlic, cook for 1 minute more, then let cool slightly.
  • With thumb or end of wooden spoon, make dimpled surface on focaccia; top with mushroom mixture, pressing lightly into dough. Top with olives, black pepper and parmesan cheese.
  • Bake in a 400F oven for 20-25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve.
  • TIP: To create a warm place for dough to rise, turn oven on to 200F for 1 minute, then turn off and place dough in warm oven.
  • Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.
  • VARIATION: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavored with herbs or spices to drizzle as desired.

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