Garden Focaccia

[Guest guest]

In case you haven't noticed, I love focaccia. It is such a versatile side to any

meal, and can be quite satisfying on its own or with a salad for a light meal.

This recipe is like a meal in one, and I like that it uses frozen bread dough;

very convenient.

 

Garden Focaccia

 

1 loaf (1lb) frozen bread dough, thawed

1 Tbs olive oil

1 tsp rosemary, crushed

1 tsp thyme

1 pkg (8oz) cream cheese, softened

1/4 cup finely chopped onion

1 garlic clove, minced

4 large fresh mushrooms, sliced

3 medium tomatoes, sliced

1 small zucchini, thinly sliced

1/4 cup grated Parmesan cheese

 

On a lightly floured surface, roll out dough until about 15x10 inch rectangle.

Then place in a greased 15x10 inch baking pan. Cover and let rise for 30

minutes. Using your fingertips, press indentations into dough. Brush with

oil; sprinkle with rosemary and thyme.

 

Bake at 400 degrees for 12-15 minutes or until golden brown. Cool slightly.

In a mixing bowl, combine cream cheese, onion, and garlic. Spread over

crust. Top with mushrooms, tomatoes, and zucchini; sprinkle with Parmesan

cheese. Bake for 12-15 minutes more, or until lightly browned. Cool 5

minutes before cutting. Yield: 20 slices

 

~ P_T ~

 

To the mind that is still, the whole universe surrenders.

-Lao-Tzu, philosopher (6th century BCE)