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Grape and Rosemary Focaccia
Ingredients
- 1 pound refrigerated or thawed frozen pizza dough
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1/2 teaspoon dried basil, crushed
- 2 cups seedless red grapes, whole and/or halved
- 1 tablespoon snipped fresh rosemary
- 1 tablespoon grated Romano cheese
Directions
1. Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12x8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes. Transfer dough to lightly oiled baking sheet. Prick with fork. Cover; let rise in warm place 30 minutes.
2. Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil. Arrange grapes over dough; sprinkle with rosemary and cheese. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining oil. Cut in strips with a pizza cutter or large knife. Serves 12.
Nutrition Facts
(Grape and Rosemary Focaccia)
- Servings Per Recipe 12,
- cal. (kcal) 111,
- Fat, total (g) 4,
- chol. (mg) 0,
- sat. fat (g) 1,
- carb. (g) 17,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 0,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 2,
- vit. A (IU) 0,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 208,
- Potassium (mg) 60,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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