Prepare Today Homemade-Garden Foccacia Bread

This recipe came out of a necessity because of all the tomatoes and zucchini I have from my garden. I don't like to throw anything away and I can only dehydrate so much :)  So I went through a bunch of old Taste of Home magazines and found all the recipes that had zucchini in them.  

Garden Focaccia Bread

Dough**

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!!