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Garden Focaccia

 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.
20 ServingsPrep: 15 min. + rising Bake: 30 min.


  • 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.
  • 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

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Garden Focaccia (continued)

Directions (continued)

  • before cutting. Yield: 20 slices.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.