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Rosemary Foccacia Bread Recipe
|Frozen bread dough||1 Pound, thawed (455 Gram)|
|Olive oil spray||1|
|Fresh rosemary||15 Milliliter, finely chopped (1 Tablespoon)|
|Onion||1⁄2 , minced|
|Prepared pasta sauce||120 Milliliter, prepared (1/2 Cup)|
|Zucchini||2 , thinly sliced|
|Mushrooms||1⁄2 Pound, sliced (230 Gram)|
|Red bell pepper||120 Milliliter, chopped (1/2 Cup)|
|Green pepper||120 Milliliter, chopped (1/2 Cup)|
|Tomatoes||3 , thinly sliced|
|Parmesan cheese||60 Milliliter, grated (1/4 Cup)|
Serving size: Complete recipe
Calories 1759 Calories from Fat 339
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 40.8 mg
Sodium 3203.6 mg133.5%
Total Carbohydrates 283 g94.3%
Dietary Fiber 28.6 g114.4%
Sugars 57.6 g
Protein 69 g137.1%
Vitamin A 197.7% Vitamin C 630.6%
Calcium 109.4% Iron 90.6%
*Based on a 2000 Calorie diet
Flatten slightly and spray with olive oil spray.
Sprinkle with fresh rosemary and onion and knead well to mix thoroughly.
Roll out dough to a 9x6-inch rectangle.
Place on 12x9-inch baking sheet.
Press dough out until it fills pan.
Spray pan with olive oil spray.
Bake at 400°F (205°C) for 10 minutes.
Remove bread from oven.
Top with sauce then layer zucchini, mushrooms and peppers.
Top with tomatoes and cheese.
Return to oven and bake 10-15 minutes.