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.
• 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 (11/2 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 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.
- 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 more minute, 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, 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 servings.
- Tips: 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. Kalamata or nicoise olives cured in oil or brine are more flavourful than canned.
- Variation: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavoured with herbs or spices to drizzle as desired.