A very easy and very delicious focaccia recipe that my Mom often makes (she's Italian). Before you can question the use of pizza dough, let me assure you: it's as good as most homemade focaccia bread and much quicker to make.
The word "focaccia" is Italian and is derived from the Latin word for "
hearth".
Tomato Rosemary Focaccia
From: Taste of Home Magazine Aug/Sep 2000
1 tube (10 oz.) refrigerated
pizza crust
2 tbsp. olive or
vegetable oil
2
garlic cloves, minced
1/4 tsp. salt
1 tbsp. minced fresh rosemary (or 1 tsp. crushed dried rosemary)
2-3 plum tomatoes, thinly sliced
1 small
red onion, thinly sliced
Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425 for 12-15 minutes or until golden. Cut into rectangles.
Makes 6 servings.