bacon mushroom focaccia

 

Bacon-Mushroom Focaccia
For the focaccia:

• 3 c. bread flour
• 1 T. dried rosemary
• 1 T. sugar
• 1 t. salt
• 2 1/4 t. (or 1 packet) instant dry yeast
• 3 T. olive oil, divided
• 1 c. very warm water, 120 to 130 degrees

For the topping:

• 1/2 pound bacon, diced
• 1 cup baby portobello mushrooms, sliced
• 1 t. minced garlic
• 3 T. olive oil
• 1 T. oregano
• 1 T. basil
• 1 t. kosher salt
• 1 cup fresh spinach 
• 3 green onions, sliced
• 1/4 cup shredded parmesan
• 1 cup shredded mozzarella
• Ranch dressing (optional)

Combine all focaccia ingredients in a large mixing bowl and knead until dough forms.  Cover and let rise for 30 minutes or until doubled.  Roll into a large circle and place on pizza pan.  Let rise an additional 30 minutes.

In a large skillet, cook bacon until crisp.  Add mushrooms and garlic; cook and stir until mushrooms are tender, about five minutes.  Spread olive oil on focaccia dough.  Sprinkle oregano, basil, and salt over the olive oil.  Spread mushroom-bacon mixture over the dough.  Top with spinach, onions, and cheese.  Drizzle with Ranch dressing, if desired.  Bake at 400 degrees for 15 to 20 minutes, until golden.