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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.
7. 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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