Garden Focaccia

Name: Garden Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 slices.
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

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.

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 15x10-in. rectangle. Place in a greased 15x10x1-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 before cutting.

Nutrition Facts

1 each: 109 calories, 4g fat (2g saturated fat), 7mg cholesterol, 185mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Garden Focaccia in Taste of Home August/September 2001

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niteshrd

Jun 15, 2012

good one!
Windwisprd

Aug 20, 2009

This sounds good. Going to give it a try. I use zucchini in place of cucumbers in my salads since cukes don't agree with me. I slice thinner than what a would normally do cuke. Works great. Even used the zucchini in my "tomato cucumber" salad for a picnic the other day. No one said anything, not sure they even noticed it wasn't cukes. We make it every summer, you know just a simple layer of sliced garden tomatos, onion, cukes (or zucchini :) ), drizzled with a batch of Good Season Italian. Sometimes I add sliced or small banana peppers too.
jasem

Aug 20, 2009

Fabulous! So much flavor and texture! And SUCH a better way to use Zucchini!