Focaccia with mushrooms and olives

Name: Focaccia with mushrooms and olives
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (400 g) Fresh baking tray pizza dough (yeast dough with olive oil (rolled out rectangularly on baking paper ready to bake; 37 x 25 cm); 4 Stem(s) Thyme; 1 jar (140 g) green olives stuffed with paprika; 200 g Mushrooms; 4-5 Tbsp Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (400 g) Fresh baking tray pizza dough (yeast dough with olive oil (rolled out rectangularly on baking paper ready to bake; 37 x 25 cm)
4 Stem(s) Thyme
1 jar (140 g) green olives stuffed with paprika
200 g Mushrooms
4-5 Tbsp Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper

Directions

1
Place the pizza dough with baking paper on a baking tray. Let dough rest for about 10 minutes. Wash the thyme, shake dry and chop the leaves coarsely. Drain the olives in a sieve and cut into slices.
2
Clean and clean the mushrooms and cut them into thick slices. Heat 1 tablespoon of olive oil in a pan and fry the mushroom slices in it for 3-4 minutes. Take them out and spread them on the dough. Spread the olives on the dough as well.
3
Sprinkle with salt, pepper and thyme and sprinkle with 3-4 tablespoons of olive oil. Bake Foccachia in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes until golden brown.