Foccacia is an Italian flatbread like pizza but without the sauce and the dough is thicker. It's ideal for snacks or you can serve it along with soups or salads.
Preparation Time: 15 minutes
Rising time: 45 minutes
Cooking Time: 25 minutes
500 g (1 lb) pizza dough or frozen bread dough, thawed
45 ml (3 tbsp) olive oil, divided
375 ml (3/4 lb) fresh mushrooms, thinly sliced (white, cremini, portobello, shiitake, oyster)
250 ml (1 cup) thinly sliced red or sweet onion
7 ml (1 1/2 tsp) dried oregano or Italian mixed herbs
1 clove garlic, minced
8 black olives, pitted and sliced (optional)
Coarsely ground black pepper, to taste
15 ml (1 tbsp) grated Parmesan cheese
Lightly grease a baking sheet and place dough on it; with floured hands press out dough to a 28-by-18-cm (11-by-7-inch) oval. Brush with 10 ml (2 tsp) of the oil and let rise in a warm place for 45 to 60 minutes. (To create a warm place for dough to rise, turn oven on to 100 C/200 F for 1 minute; then turn off and place dough in warm oven.)
Meanwhile, in a large skillet, heat remaining oil; saute mushrooms and onion for 4 minutes or until moisture has evaporated. Add oregano and garlic and cook for 1 more minute; let cool slightly.
With thumb or end of wooden spoon, make dimpled surface on foccacia; top with mushroom mixture, pressing lightly into dough. Top with olives, if using, black pepper and Parmesan.
Bake in a 200 C (400 F) oven for 20 to 25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve.
Makes 12 pieces.
Nutrition information per serving: 143 calories; 5.4 g fat; 20.3 carbohydrates; 1.3 g fibre; 3.7 g protein.
Prepare your own dough using half whole-wheat flour to make it more nutritious. Kalamata or nicoise olives cured in oil or brine are more flavourful than canned.
Crumble goat cheese on top of baked foccacia and return to warm oven just to melt. Pass herb or spiced flavoured oil to drizzle on as desired.
Source: Mushrooms Canada, www.mushrooms.ca.