Back to Tomato Focaccia

Print Options


Card Sizes

Tomato Focaccia Recipe

Tomato Focaccia Recipe

Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD:10 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Tomato Focaccia

Sort By :

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

"easy and tasty"

Loading Image