Three-Mushroom Focaccia

Credit: Flickr / Robyn Lee

Have fresh focaccia on the table in 30 minutes flat

To make this hugely simple mushroom focaccia bread, purchase premade pizza dough at your favourite store. Fresh herbs are always better, but in winter months when your balcony box is not producing, you can substitute dried

Remember to halve the amount of dried herbs if substituting for fresh, as dried versions pack a bigger punch than fresh.


Ingredients

• 1 pound pizza dough (from any deli or gourmet store)

• 1 (250 g) pkg. spreadable cream 
cheese

• 1 garlic clove, minced

• 1 Tbsp. each chopped fresh basil, thyme, parsley, rosemary

• 1 Tbsp. tarragon mustard

• 1 sweet onion, sliced thin

• 1 cup sliced fresh white button mushrooms

• 1 cup sliced fresh shiitake mushrooms

• 3 large portobello mushrooms,
 sliced thin

• 1 cup grated parmesan cheese

• Ground fresh pepper to taste



Instructions

1. On a lightly floured board, roll out the dough into a rectangle that measures 18×9 inches.
2. Transfer to a rimless cookie sheet.
3. Place the cream cheese in a bowl and add the garlic, herbs and mustard.
4. Mix well to combine. Spread the cheese mixture over the dough.
5. Top evenly with the thinly sliced onion and mushrooms.
6. Sprinkle evenly with the parmesan cheese and a good grinding of pepper.
7. Bake in a preheated 450°F oven for 15 to 20 minutes.
8. Cut into pieces and serve hot.

Serves 4 to 6.

Originally published in TVW. For daily updates, subscribe to the free TVW e-newsletter, or purchase a subscription to the weekly magazine.