Mushroom Focaccia Bread Recipe
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Mushroom Focaccia Bread

16 ounces mushrooms, sliced

1 small onion, chopped (1cup)

1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)

1 tablespoon plus 1 teaspoon Rosemary Herb Seasoning Mix (optional)

1 1/4 cups very warm water (120F-130F)

2 tablespoons olive or vegetable oil

1/4 cup light mayonnaise

2 garlic cloves, pressed

3/4 cup (3 ounces) grated fresh Parmesan cheese, divided

Directions:
1. Preheat oven to 400F. Slice mushrooms. Chop onion. Heat a stir-fry skillet over high heat; spray lightly with oil. Add mushrooms and onions; cook, stirring frequently, 5-7 minutes or until golden brown and all liquid is absorbed. Remove from heat; set aside.

2. In a bowl, combine pizza crust mix, yeast packet and 1 tablespoon of the seasoning mix. Add water and oil; stir until mixture forms a ball. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Lightly sprinkle a rectangle stone with flour. Roll out to edges of baking stone using lightly floured baker's roller.

3. In a bowl, combine mayonnaise, garlic and remaining seasoning mix; mix well. Spread mayonnaise mixture evenly over dough to within 1/2 inch of edge. Make 1/2-inch deep cuts around edge of dough at 1/2-inch intervals, forming a decorative border.

4. Grate Parmesan cheese. Sprinkle 1/2 cup of the cheese over mayonnaise mixture and crust. Spoon mushroom mixture evenly over mayonnaise mixture. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Remove to cooling rack; cool 10 minutes. Cut using a pizza cutter; serve.

Yield: 12 servings or 24 sample servings

Nutrients per serving: (Light) Calories 210, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 32 g, Protein 8 g, Sodium 290 mg, Fiber 2 g

Cook's Tip: One package (16 ounces) hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.

Source: Pampered Chef





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