Mushroom Focaccia

1. 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. 2

   Meanwhile, heat remaining oil in a large skillet; saute 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. 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. 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. 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. 6

   Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.