Total Time
1hr 21mins
Prep 1 hr
Cook 21 mins

I tend to use organic ingredients everywhere possible, but you don't have to on this recipe. It is a moist, and richly light flavored table bread that would be wonderful with a simple meal. Two of my roommates came wandering into the kitchen with their eyes glittering - what are you making, it smells sooooo good. There wont be any left-overs after the meal. Use your bread maker or follow your trad method, and washed hands of course.

Ingredients Nutrition


  1. following your bread-machine method using the dough setting.
  2. combine the first 6 ingredients- start machine.
  3. keep an eye on the dough- and when it has doubled in size take out of bread machine (mine doubled early).
  4. place dough on a lightly floured bread board and flatten the firm yet elastic and not sticky dough with hand to punch down.
  5. preheat oven to 400 degrees.
  6. let dough rest a moment while lightly oiling a cookie sheet lined with parchment paper or silpat and seasoning the tomatoes with the olive oil and salt.
  7. season the mushrooms with a tiny bit of olive oil.
  8. Roll dough out to a rectangle and layer half with one half of the mushrooms.
  9. fold other dough half over- press out with fingertips and repeat with the rest of the mushrooms.
  10. shape dough with fingertips by punching and jabbing motion to produce a very dimpled rectangle shaped bread.
  11. transfer dough to prep'd baking sheet.
  12. spray or'drizzle-spread'[to taste] the dough lightly with olive oil.
  13. top with seasoned tomatoes and pepper to taste.
  14. let dough rise 15 minutes.
  15. bake at 400 degrees for about 18- 24 minutes.