Rosemary Foccacia Bread Recipe
I never imagined Rosemary and vegetable would go so well together until I tried this Rosemary Vegetable Foccacia Bread recipe. I always thought vegetables were boring but this Rosemary Vegetable Foccacia Bread made me change my opinion. It will change yours too!
Ingredients
1 lb (455 g) frozen bread dough, thawed olive oil spray
1 tbs (15 ml) Fresh Rosemary, finely chopped
1/2 onion, minced
1/2 cup (120 ml) prepared pasta sauce
2 zucchini thinly sliced
1/2 lb (230 g) mushrooms, sliced
1/2 cup (120 ml) red bell pepper, chopped
1/42 cup (120 ml) green pepper, chopped
3 tomatoes, thinly sliced
1/4 cup (60 ml) Parmesan cheese, grated
Directions
Place bread dough on lightly floured surface.
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
