Sunday Afternoon Tomato and Mushroom Focaccia

Dear Devon,

I made this on a lazy Sunday. Lazy mainly because I was too engrossed in a book to think much about lunch. I needed something easy and self-reliant in the "throw it in the oven and forget about it until the timer rings" way. I had made a trip to the farmer's market and picked up a few luxuries like fresh tomatoes and mushrooms. In a matter of minutes, my lunch was baking away in the oven and I was back to my book.


I used a store-bought flatbread about an inch thick. I wanted a substantial enough crust to support my tasty toppings. The bread crisped up nicely in the oven and absorbed the tomato juices. A soft goat cheese acts as a binding agent, replacing tomato sauce. Roughly torn mushrooms finish off the dish. For added flavor, brush an herb and olive oil mixture over the bread before arranging your toppings. Herbacious olive oils are easy to make, chopped fresh herbs like parsley, dill, thyme or rosemary (in combination or individually) whisked with olive oil and perhaps some crushed garlic. This meal is about easy preparation and general convenience. I don't always have time or the energy to cook an elaborate dish, but I don't feel that those limitations should detract from having a healthy or yummy meal.

It was absolutely beautiful when it came out of the oven. The oozing red and green tomatoes added vibrant color. The deep brown mushrooms retained their shape nicely. I loved the pairing of the rustic torn mushrooms with the almost opaque sliced tomatoes.


Tomato and Mushroom Focaccia

large piece of flatbread
1/2 green tomato, sliced
1/2 red tomato, sliced
6 or 8 mushrooms, roughly torn or chopped
3 oz soft goat cheese
2 tbsp of olive oil

Preheat the oven to 350 degrees.

Place a large piece of baked flatbread on a baking sheet. Dot with half the goat cheese. Layer the tomatoes over the cheese. Sprinkle with chopped or torn mushrooms. Top with the remaining goat cheese. Sprinkle with a generous pinch of salt.

Bake in the oven for 30 minutes, until the bread is crisp and the mushrooms are cooked through. The goat cheese will brown slightly. Remove from the oven. Drizzle with a good olive oil and a pinch of black pepper. Slice into squares and serve.