Tomato-Rosemary Focaccia

Tomato-Rosemary Focaccia

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From: Diabetic Living Magazine

This Italian-inspired recipe starts with frozen bread dough which saves prep time and has this easy flatbread on the table in under an hour. Serve as an appetizer or alongside your main meal.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound frozen white bread dough, thawed
  • ¼ cup finely shredded mozzarella cheese
  • 1 to 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ⅛ teaspoon ground pepper
  • 1 medium tomato, peeled, seeded, and chopped
  • ¼ cup freshly grated Parmesan cheese (1 ounce)
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Shape bread dough into a ball on a lightly floured surface. Cover and let rest for 5 minutes. Roll the dough into a 14-inch circle. Transfer the dough to a greased 12-inch pizza pan. Sprinkle with mozzarella cheese. Bake about 15 minutes or until golden and crusty. Cool to room temperature.
  2. Stir together oil, garlic, and pepper in a small bowl; brush over the bread. Sprinkle with tomato, Parmesan, and rosemary.
  3. Bake for 10 to 15 minutes more or until the focaccia is heated through and the cheese is melted. Cut into serving-size pieces.
  • To make ahead: Prepare the crust (Step 1), cool, and store in an airtight container in the refrigerator for up to 1 day. To serve, continue with Steps 2 & 3.
  • Equipment: 12-inch pizza pan

Nutrition information

  • Serving size: 1 piece
  • Per serving: 111 calories; 2 g fat(1 g sat); 0 g fiber; 17 g carbohydrates; 3 g protein; 2 mg cholesterol; 34 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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