Filed Under: bake, italian, snack, Under 20 Mins, Vegetables

Mushroom Focaccia

Focaccia 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.

April 8th, 2012

Recipe courtesy of

Prep Time
1 minutes
Cook Time
25 minutes
  • 1 pound pizza dough or frozen bread dough, thawed
  • 3 tablespoons olive oil, divided
  • 3/4 pounds fresh mushrooms, thinly sliced (white, crimini, portabella, shiitake, oyster)
  • 1 Cup thinly sliced red or sweet onion
  • 1 1/2 teaspoons dried oregano or italian mixed herbs
  • 1 clove garlic, minced
  • 8 black olives, pitted and sliced (optional)
  • coarsely ground black pepper to taste
  • 1 tablespoon grated parmesan cheese
  1. 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.

  2. 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.

  3. 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.

Nutrients Per Serving

Nutrients per serving: 139 calories, 5 g fat, 4 g protein, 21 g carbohydrates, 1 g fibre. Good source of vitamin D and B12.

Mushroom Focaccia

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