Garden Focaccia Recipe

5 3 6
Garden Focaccia Recipe
Garden Focaccia Recipe photo by Taste of Home
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Garden Focaccia Recipe

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5 3 6
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.

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. Yield: 20 slices.
Originally published as Garden Focaccia in Taste of Home August/September 2001, p29

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese.
  4. Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting. Yield: 20 slices.
Originally published as Garden Focaccia in Taste of Home August/September 2001, p29

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niteshrd User ID: 3891885 31354
Reviewed Jun. 15, 2012

"good one!"

MY REVIEW
Windwisprd User ID: 3895193 124644
Reviewed 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. "

MY REVIEW
jasem User ID: 2070960 106266
Reviewed Aug. 20, 2009

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

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