Back to Tomato Rosemary Focaccia

Print Options


Card Sizes

Tomato Rosemary Focaccia Recipe

Tomato Rosemary Focaccia Recipe

"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive or vegetable oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
  • 2 to 3 plum tomatoes, thinly sliced
  • 1 small red onion, thinly sliced


  • 1. Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles. Yield: 6 servings.

Nutritional Facts

1 piece: 223 calories, 7g fat (1g saturated fat), 0 cholesterol, 536mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 6g protein.

Reviews for Tomato Rosemary Focaccia

Sort By :

Average Rating
Reviewed Feb. 4, 2011

"Very tasty. May need extra 5 minutes baking time."

Loading Image