Tomato-Rosemary Focaccia
American bakers have made this Italian flat bread a contemporary favorite. Start with frozen bread dough for this quick and easy bread recipe.
Ingredients
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1 16-ounce loaf frozen white bread dough, thawed
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1/4 cup finely shredded mozzarella cheese
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1 to 2 tablespoon olive or cooking oil
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1 clove garlic, minced
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1/8 teaspoon pepper
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1 medium tomato, peeled, seeded, and chopped
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1/4 cup freshly grated Parmesan cheese (1 ounce)
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1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
Directions
1.
Preheat oven to 400 degrees F. On lightly floured surface, shape bread dough into ball. Cover and let rest for 5 minutes. Roll dough into 14-inch circle. Transfer dough to greased 12-inch pizza pan. Sprinkle with mozzarella cheese. Bake about 15 minutes or until golden and crusty. Cool to room temperature.
2.
In small bowl, stir together oil, garlic, and pepper; brush over bread. Sprinkle with tomato, Parmesan cheese, and rosemary.
3.
Bake for 10 to 15 minutes more or until focaccia is heated through and cheese ius melted. Cut into serving-size pieces. Makes 12 servings.
To Make Ahead
Prepare crust, cool, and store in an airtight container in refrigerator for up to 1 day. Just before serving, add toppings and bake.
Nutrition information
Calories 111, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 34 mg, Carbohydrate 17 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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