Hearty and healthy thanks to green beans, this loaded focaccia bread was the perfect accompaniment to our lentil stew last night.  It also pairs well with any salad imaginable.  Our version featured onions, mushrooms, and green beans on one side, and just green beans and onions on the other.  Because sometimes you can please everybody.  Custom-made focaccia is edible proof.

If you are the type of person who would rather grill your pizza than bake it, why not try this making this focaccia on the grill?  For now I still entrust my breads to the oven, even in the summertime.   However, any grilling/barbeque experts out there are welcome to share your tips!

Ingredients:

• 2 and 1/2 cups (or more) unbleached flour
• 3/4 cup warm water
• 2 teaspoons active dry yeast (or 1 packet)
• 1 teaspoon sea salt
• 4 tablespoons olive oil, divided
• 1 cup green beans, from a can or cooked in salted water until tender
• 4 to 8 ounces (120 to 240 grams) mushrooms, sliced
• 1/2 large white onion, thinly sliced
• Italian seasoning blend (oregano, rosemary, thyme, sage, basil), to taste

Directions:

1. To make focaccia dough, dissolve yeast in warm water and let stand for 5 minutes to activate.  Stir in one cup flour, 2 tablespoons oil, and salt.  Add the remaining flour in 1/2 cup increments, stirring and then kneading until a smooth dough forms.  Place in a covered bowl and let dough rest for at least 5 minutes, up to 30 minutes.
2. On a lightly floured flat surface, flatten and stretch dough to form a large rounded square.  Sprinkle a baking sheet or pizza stone with cornmeal.  Place shaped dough over the cornmeal layer.  If there is time, cover dough with a damp thin towel and let rise for about 30 minutes. Preheat oven to 450 degrees F (230 C).
3. Meanwhile, pour remaining 2 tablespoons of olive into a medium skillet or saute pan.  Saute onion over medium heat for 5 to 10 minutes, until tender and golden.  Transfer onions to a plate to cool.  Add mushrooms and saute until tender.
4. Remove cover from dough and poke the surface with a finger to form indentations about 2 inches apart.   Spread a layer of onions over the dough.  Add a layer of green beans, followed by mushrooms and any remaining onions.  Sprinkle with Italian spices.
5. Bake focaccia with toppings for 10 to 15 minutes, until the bread turns golden and airy.  Cut into squares or rectangles and serve warm.

This recipe is linked to Made by ME , Tasty Thursdays,

Full Plate Thursday, and Saturday Dishes.