To get the [dough] ball rolling, here is my entry. It is new for me because it is the first time I haven't precooked the mushrooms. In this case, the mushrooms are sliced paper-thin on a mandolin. They cook quickly, there is little moisture released, and the fragrance is captured by the upper crust. I made three of these focaccia di Recco today for a light lunch:
1) cheese and mushrooms
2) cheese, meatballs, and mushrooms
3) cheese, salami, and mushrooms
Paper thin dough, 24-hour room temp fermentation, rolled by hand. Perfect way to start the New Year.