Another basic focaccia recipe with minced garlic, fresh parsley, basil, and oregano mixed into the dough. Today, I topped this bread with sauteed red onion, garlic and baby portabella mushrooms before baking it for about twenty minutes. It came out perfect! After cooling for a bit, the edges and bottom were golden brown, and the inside was soft and airy. The smell of garlic filled the nose before tasting everything from the veggies to fresh herbs perfectly, even a hint of spice because of the salt and pepper in the saute pan. I could eat this whole thing! But, I won't because I know everyone else will be jealous they didn't get to taste it!
