MUSHROOM FOCACCIA

Mushroom Focaccia image

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

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1 lb pizza dough (or frozen bread dough, thawed)
3 tablespoons olive oil, divided
3/4 lb fresh mushrooms, thinly sliced (white, cremini, portobello, shiitake, oyster)
1 cup onion, thinly sliced (red or sweet onion)
1 1/2 teaspoons dried oregano or 1 1/2 teaspoons italian mixed herbs
1 garlic clove, minced
8 black olives, pitted and sliced
coarsely ground black pepper, to taste
1 tablespoon parmesan cheese, grated

Steps:

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.

Nutrition Facts : Calories 47.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.4, Sodium 33.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.1, Protein 1.2