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Grape and Rosemary Focaccia

Makes: 12 servings
Prep 20 mins Rise 35 mins Bake 450°F 20 mins to 22 mins Stand 15 mins
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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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