3 tbsp olive oil, divided
3/4 lb. fresh Mushrooms, thinly sliced (crimini, portabella, shiitake, oyster)
1 cup thinly sliced red or sweet onion
1 1/2 tsp dried oregano or Italian seasoning
1 clove garlic, minced
8 black olives, pitted and sliced (optional)
coarsely ground black pepper to taste
1 tbsp grated Parmesan cheese
Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11 x 7”(27x17 cm) oval. Brush with 2 tsp (10 mL) of the oil and let rise in warm place* for 45- 60 minutes.
Meanwhile, heat remaining oil in large skillet; sauté mushrooms and onions for 4 minutes or until moisture has evaporated; add oregano and garlic, cook I 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 400°F (200°C) oven for 20 to 25 minutes or until bottom is lightly browned and crisp. Cool slightly on wire rack. Cut in wedges or slices to serve.
Makes 12 pieces
*To create a warm place for dough to rise, turn oven on to 200ºF (100ºC) for 1 minute; then turn off and place dough in warm oven.
- 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.
Calories: 143, Sodium: 193 mg, Protein: 3.7 g, Fat: 5.4 g, Carbohydrates: 20.3 g, Dietary Fibre: 1.3 g
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