Tomato Focaccia Recipe

4.5 1 3
Tomato Focaccia Recipe
Tomato Focaccia Recipe photo by Taste of Home
Publisher Photo

Tomato Focaccia Recipe

Read Reviews
4.5 1 3
Publisher Photo
Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese.
Recommended: Fresh Basil Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 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 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.
Originally published as Tomato Focaccia in Taste of Home October/November 2004, p45

Nutritional Facts

1 slice: 155 calories, 3g fat (1g saturated fat), 1mg cholesterol, 317mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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
  1. In a large 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.
  2. 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.
  3. 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.
  4. Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges. Yield: 10 servings.
Originally published as Tomato Focaccia in Taste of Home October/November 2004, p45

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bettejk User ID: 1734143 56280
Reviewed Oct. 14, 2011

"easy and tasty"

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