Fresh Tomato Focaccia

Fresh Tomato Focaccia
Servings: 8 Prep 5 mins Bake 425°F 16 mins


  • 1 tube (10 ounces) refrigerated pizza dough
  • 2 tablespoons olive oil
  • Pinch salt
  • Pinch ground black pepper
  • 2 ounces prosciutto, chopped
  • 2 medium-size tomatoes, cored and thinly sliced
  • 1/4 cup crumbled goat cheese OR: blue cheese
  • 1 teaspoon chopped fresh rosemary

Make It

1. Place oven rack in lowest position. Heat oven to 425 degrees F.

2. Coat a 15 x 10 x 2-inch jelly-roll pan with nonstick cooking spray. Stretch pizza dough to fit pan; place in pan. Brush dough with half the olive oil; sprinkle with salt and pepper.

3. Bake dough on bottom rack in 425 degrees F oven for 7 minutes.

4. Remove pan from oven. Leave oven on. Sprinkle focaccia with prosciutto. Dry tomato slices slightly on paper towels; arrange over dough, overlapping, if necessary. Sprinkle with crumbled cheese. Top with rosemary. Drizzle with remaining oil.

5. Bake in 425 degrees F oven until cheese is softened and tomatoes and crust are browned, 9 to 10 minutes. Cool slightly. Serve warm or at room temperature.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 156, Fat, total (g): 7, chol. (mg): 8, sat. fat (g): 2, carb. (g): 17, fiber (g): 1, pro. (g): 6, sodium (mg): 419, Percent Daily Values are based on a 2,000 calorie diet.