Yum....Focaccia bread! It's simple to make and oh so versatile. You can eat it "as is" warm from the oven with olive oil for dipping, you can top it with your favorite pizza toppings or you can melt cheese on top. Whatever your little heart desires! I found this basic recipe on the Fleischman's website and have had great success with it. I truly, truly love mushrooms sauted in olive oil and Marsala wine so I topped my focaccia bread with olive oil, Italian herbs, Parmesan cheese and Marsala mushrooms and it was deeeeeelicious! I do enjoy baking bread and although I'm fairly new to the bread baking world I've had pretty good success except for an unfortunate incident with some white bread that smelled fabulous baking but came out of the oven flat and solid as a brick! LOL Oh well, it was a learning experience! Anyway, I hope you enjoy this recipe and have fun topping it your way!
Italian Herb Focaccia with Marsala Mushrooms
3 1/4 cups all-purpose flour
1 envelope Fleischmann's Rapidrise Yeast
1 T. sugar
1 tsp. salt
2 T. olive oil
1 2/3 cups water (120 degrees to 130 degrees)
2 T. Olive oil
2 T. Parmesan cheese or cheese substitute or veggies of your choice
1 cup baby bella mushrooms
1/2 c Marsala wine
1 T. Italian herb seasoning mix of your choice
Mix flour, yeast, sugar and salt in a large bowl. Add olive oil and water, stirring until well mixed. Pour into greased 13 x 9 inch pan. Cover and let rise until doubled approximately 30 minutes.
Using the handle of a wooden spoon or your fingers, push multiple holes into the dough. Drizzle 2 T. of olive oil over dough, Parmesan cheese (you can omit this if you like) and Italian herb seasoning. Cover and let rise additional 15 minutes while oven preheats to 375 degrees and you saute mushrooms.
I used sliced baby bella mushrooms but you can use any mushrooms you like or any other veggies you like. Wash mushrooms and set aside. Heat approximately 2 T. of olive oil in fry pan; add mushrooms and saute for a couple of minutes then add Marsala wine and continue to saute until mushrooms are desired consistency. Drain mushrooms and allow to cool until bread has finished its final rise. Top focaccia with mushrooms. Bake 30-35 minutes or until browned. Enjoy!
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