Foccacia is an Italian flat bread like pizza but without the sauce and the dough is thicker. It makes great snacks or serve as an accompaniment to soups or salads.
Rising Time: 45 minutes
1 lb.
pizza dough or frozen bread dough, thawed
500 g
3 tbsp
olive oil, divided
45 mL
3/4 lb.
fresh Mushrooms, thinly sliced (white, crimini, portabella, shiitake, oyster)
375 mL
1 cup
thinly sliced red or sweet onion
250 mL
1 1/2 tsp
dried oregano or Italian mixed herbs
7 mL
1
clove garlic, minced
8
black olives, pitted and sliced (optional)
Coarsely ground black pepper to taste
1 tbsp
grated Parmesan cheese
15 mL
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. Tips: 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. Variations: 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. Nutritional Information: Per Serving Calories: 143 Sodium: 193 mg Protein : 3.7 g Fat: 5.4 g Carbohydrates: 20.3 g Dietary Fibre: 1.3 g
