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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 155
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 317 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Tomato Focaccia

Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese.

SERVINGS

 10

CATEGORY

 Appetizer

METHOD

 Baked

PREP

 30 min.

COOK

 15 min.

TOTAL

 45 min.

INGREDIENTS

  • 2-1/2 to 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 tablespoon olive oil
  • TOPPING:
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 small red onion, thinly sliced and separated into rings
  • 3 to 4 medium plum tomatoes, thinly sliced

DIRECTIONS

In a large mixing bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve yeast in water; stir in oil. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
    Punch the dough down. On a lightly floured surface, roll dough into a 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil. Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle over dough. Arrange onion rings and tomatoes over top, pressing down lightly.
    Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges. Yield: 10 servings.

Printed from tasteofhome.com Oct 6, 2008

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