Heat 1 tablespoon olive oil in an ovenproof 10-inch skillet. Cook mushrooms and
garlic at medium high heat until liquid releases and nearly evaporates. Remove from
pan and set aside.
Beat eggs, adding salt and pepper to taste and stir in mushroom mixture and fresh
basil. Add second tablespoon of olive oil to skillet and pour in egg mixture. Cook
over medium heat for about 5 minutes until eggs are done around the edges.
Place skillet under the broiler for an additional 3 minutes to brown top and
finish cooking the eggs.
Slice focaccia lengthwise. Place omelet onto bread top
with bacon and artichoke hearts.