Place water, yeast, and 1/4 cup olive oil in a measuring cup. Mix and let sit for 4 to 5 minutes until the yeast dissolves. Mix again.
Place flour and salt in a medium mixing bowl and mix to combine. Pour the yeast mixture into a food processor or high speed mixer and slowly add flour. Pulse several minutes until a ball of dough forms. Add more flour if needed. Remove dough and place in a lightly oiled medium mixing bowl. Cover with a damp, warm cloth and place in a warm area to rise until doubled in size, about 2 hours.
While the dough is rising prepare the toppings. Heat oil in a large skillet and sauté onions, mushrooms, and garlic about 10 minutes until translucent and slightly caramelized. Remove and set aside.
Preheat oven to 450°. Punch down the dough and divide in half. Form each half into a ball. Using your hands, pull the dough into an oblong flat bread shape about 12" long by 8" wide. Place on two baking stones or pizza pans. Brush each liberally with olive oil. Sprinkle an equal amount of onions, mushrooms, basil, and garlic gomasio over the top of the dough. Bake 15 to 20 minutes until slightly golden. Remove, slice, and serve.
Yield: 2 focaccia; 16 to 20 pieces - 2 pieces per person
Per serving - 176 calories, 6 g fat (30% calories from fat), 4 g protein, 28 g carbohydrate, 3 g fiber, 0 mg cholesterol, 134 mg sodium