The topping on this fast grape-rosemary focaccia recipe is a sweet/salty combination of grapes, Parmesan cheese and rosemary. Serve it instead of dinner rolls or as an appetizer, or cut it in half for an out-of-this-world turkey or ham sandwich.
Active Time: 10 minutes |
Total Time: 35 minutes
1 pound prepared pizza dough, preferably whole wheat (see Tip)
1 tablespoon extra-virgin olive oil
1/2 cup shredded Parmesan cheese
2 teaspoons fresh rosemary leaves or 1 teaspoon dried
2 cups seedless grapes
Position rack in upper third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.
Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.
Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)
4 g Fat;
1 g Sat;
1 g Mono;
2 mg Cholesterol;
19 g Carbohydrates;
4 g Protein;
1 g Fiber;
157 mg Sodium;
52 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch 1/2 fruit
Tips & Notes
To make quick focaccia, we use prepared whole-wheat pizza dough. Look for it at your supermarket, fresh or frozen and without any hydrogenated oils.