Garden Focaccia Recipe

Garden Focaccia RecipePhoto by: Taste of Home Garden Focaccia Recipe Rating 5

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Frozen bread dough is the convenient base for this herb-flavored flat Italian bread. These savory slices are a super appetizer at a summer gathering. It's a fun and delicious way to use up abundant garden tomatoes and fresh zucchini.

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Garden Focaccia Recipe
  • Prep: 15 min. + rising Bake: 30 min.
  • Yield: 20 Servings
    •
15 30 45

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 4 large fresh mushrooms, sliced
  • 3 medium tomatoes, sliced
  • 1 small zucchini, thinly sliced
  • 1/4 cup grated Parmesan cheese

Directions

  • On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise for 30 minutes.
  • Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly.
  • In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese.
  • Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting. Yield: 20 slices.

Nutritional Analysis: One slice (prepared with reduced-fat cream cheese) equals 109 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 185 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Garden Focaccia in Taste of Home August/September 2001, p29

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Reviews for Garden Focaccia (2)

Garden Focaccia Recipe

Garden Focaccia

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Reviewed on Aug. 20, 2009 by Windwisprd

This sounds good.  Going to give it a try.  I use zucchini in place of cucumbers in my salads since cukes don't agree with me.  I slice thinner than what a would normally do cuke.  Works great.  Even used the zucchini in my "tomato cucumber" salad for a picnic the other day.  No one said anything, not sure they even noticed it wasn't cukes.  We make it every summer, you know just a simple layer of sliced garden tomatos, onion, cukes (or zucchini :) ), drizzled with a batch of Good Season Italian.  Sometimes I add sliced or small banana peppers too.


Reviewed on Aug. 20, 2009 by jasem

Fabulous! So much flavor and texture! And SUCH a better way to use Zucchini!

 
 
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