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Nutrition Facts

  • One serving:
  • One slice (prepared with reduced-fat cream cheese)
  • Calories:
  • 109
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 7 mg
  • Sodium:
  • 185 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 1 vegetable, 1 fat, 1/2 starch.
Contest Winning Recipe

Garden Focaccia

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.

SERVINGS

 20

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 15 min.

COOK

 30 min.

TOTAL

 45 min.

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 mixing bowl, combine 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.

Printed from tasteofhome.com Sep 6, 2008

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