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Garden Focaccia

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

On a lightly floured surface, roll dough into a 15-in. x 10-in.

Printed from tasteofhome.com Sep 5, 2008

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Garden Focaccia cont.

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.