Tomato Rosemary Focaccia Recipe

Tomato Rosemary Focaccia Recipe photo by Taste of Home

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"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.

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Tomato Rosemary Focaccia Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

Directions

Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 223 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 536 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Tomato Rosemary Focaccia in Taste of Home August/September 2000, p66