Tomato-Rosemary Focaccia
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. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 400 degrees 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.
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Stir together oil, garlic, and pepper in a small bowl; brush over the bread. Sprinkle with tomato, Parmesan, and rosemary.
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Bake for 10 to 15 minutes more or until the focaccia is heated through and the cheese is melted. Cut into serving-size pieces.
Tips
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 Facts
1 starch, 1/2 fat