Focaccia is a flat Italian bread similar to pizza – but without all the sauces. It is simple, usually topped with a little salt, some herbs, sliced vegetables such as tomatoes and a little cheese (or a lot of cheese – if you like). Typically this is served as a side bread and goes well with soups or other saucy dishes. This also goes well with a nice bottle of wine, a crisp salad (for summer evenings) and a casual evening with friends. My favorite kind of entertaining – warm and casual in good company.
My Focaccia recipe is a “cheaters” recipe in that it utilizes refrigerated pizza crust. (Not the canned stuff – we’re talking the stuff sold in bags; usually found in the deli section of your grocery store).
Easy Italian Garlic Focaccia with Rosemary and Roma Tomatoes
1 Package (10 oz) Refrigerated Pizza Crust
2 or 3 Cloves Garlic, pressed
1/4 Cup Olive Oil
Sea Salt – just enough to flavor bread without imparting a salty taste
2 or 3 Sprigs Fresh Rosemary
1 Firm Roma tomatoes, sliced and quartered
1/3 Cup Parmesan Cheese (or as desired)
Preheat oven to 425-degrees. Remove dough from refrigerator and let rest on counter for about 30 minutes.
Lightly oil hands with a little olive oil to make working the dough a little easier. Brush cooking stone with olive oil as well.
Stretch and press pizza crust into 12” circle on a stone baking sheet. This will take a few minutes, be patient and don’t force the dough too quickly.
Brush lightly with a little olive oil. Lightly sprinkle with a little sea salt.
Insert little tufts of Rosemary all around the bread as desired.
Arrange sliced tomatoes around the Rosemary. Sprinkle garlic evenly over crust. Finish by sprinkling Italian Blend over everything.
Bake 20-25 minutes or until a beautiful golden brown. Cut and serve hot.
Additional serving suggestions: Mema’s Chef Salad for a Crowd