Thursday, June 3, 2010

Rosemary Focaccia

Rosemary Focaccia
Originally uploaded by
Pictures by Ann

Tried a new recipe that has frozen bread dough as the base, and then olive oil, sliced onions, mozzarella cheese, and fresh rosemary (from the garden) on top. It was delicious...especially the rosemary.

Will make this recipe again, but use a combination of herbs from the garden.

(The recipe was shared as part of the 52 Weeks of Baking Swap on Swap-Bot.)

Here's the recipe:

Rosemary Focaccia
(Taste of Home Magazine)


1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil
¼ thinly sliced onion
1 ½ teaspoons minced garlic
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons minced fresh rosemary


Roll the dough onto an ungreased 15”x10” baking pan. Build up the edges slightly. Brush with oil; top with onion, garlic, cheese, and rosemary. Bake at 400 degrees for 15-20 minutes or until cheese is melted and golden brown. Let stand for 5 minutes before slicing. Yield: 15 servings.

I’ve been making a lot of bread from scratch recently, but decided to buy the frozen bread dough instead so I could try this recipe. Oh my gosh…this was devoured by everyone!

Made ¾ of the focaccia with cheese and ¼ of it without (this was so that it was dairy-free for Sophia). I went to the garden and cut the rosemary. As I was cutting the rosemary, I thought about the day that Sophia, Olivia, and I planted the herb and vegetable garden and how it is growing so nicely this year.

The flavor of the onions, garlic, and rosemary is subtle and not overpowering. Any one of those ingredients could be increased (probably doubled to start with) for greater flavor.

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