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.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
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
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