Garden Focaccia Bread
2 1/2 C flour (I used a wheat/white flour mixture)
1 t salt
1 t sugar
1 T quick rise yeast (I use SAF instant yeast)
1 C warm water (120-130degrees)
2 T oil-divided
1 t dried rosemary
1 t dried thyme
Combine the first 4 ingredients in a bowl. Combine the water and oil and add to the flour mixture. Add additional flour if needed to make a soft dough. Knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, cover and let rise for 20 minutes. Punch down and pat into a cookie sheet. Using your fingertips make indentations into the dough. Brush with 1 T oil and sprinkle with rosemary and thyme. Bake at 400 for 12-15 minutes or until golden brown.
Sauce & Toppings
1 package cream cheese (8oz) reduced fat works great!
1/4 C finely chopped onion (I used dehydrated onion)
1 garlic clove, minced
4 large mushrooms, sliced (I used canned, dehydrated would work too)
3 medium tomatoes, sliced
1 small zucchini thinly sliced
1/4 C Parmesan cheese
In a bowl, combine the cream cheese, onion and garlic. Spread over the cooled crust. Top with mushrooms tomatoes, zucchini; sprinkle with Parmesan cheese. Bake for 12-15 minutes longer at 400 degrees. Cool for 5 minutes before slicing.
**You can also use 1lb frozen bread dough instead of making your own.
I served this with a tomato quiche for our tomato garden dinner :) This would also make an amazing appetizer if you cut it into smaller pieces. Enjoy!!