Mushroom Focaccia

• 1 lb pizza dough (or frozen bread dough, thawed)
• 3 tablespoons olive oil, divided
• 3/4 lb fresh mushrooms, thinly sliced (white, cremini, portobello, shiitake, oyster)
• 1 cup onion, thinly sliced (red or sweet onion)
• 1 1/2 teaspoons dried oregano or 1 1/2 teaspoons italian mixed herbs
• 1 garlic clove, minced
• 8 black olives, pitted and sliced
• coarsely ground black pepper, to taste
• 1 tablespoon parmesan cheese, grated

1. Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11x7-inch oval. Brush with 2 tsp, of the oil and let rise in a warm place for 45-60 minutes.
2. 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 minute more, then let cool slightly.
3. With thumb or end of wooden spoon, make dimpled surface on focaccia; top with mushroom mixture, pressing lightly into dough. Top with olives, black pepper and parmesan cheese.
4. Bake in a 400F oven for 20-25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve.
5. TIP: To create a warm place for dough to rise, turn oven on to 200F for 1 minute, then turn off and place dough in warm oven.
6. Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.
7. VARIATION: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavored with herbs or spices to drizzle as desired.

pizza dough, olive oil, fresh mushrooms, onion, oregano, garlic, black olives, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/mushroom-focaccia-439622 (may not work)