Herbed Tomato Focaccia

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 3.3g
  • Saturated fat: 1.4g
  • Protein: 4.5g
  • Carbohydrate: 16.1g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 352mg
  • Calories from fat: 26%
  • Fiber: 0.8g
  • Calcium: 55mg


  • Cooking spray
  • 1 (11-ounce) can refrigerated French bread dough
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, very thinly sliced
  • 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese


  1. Preheat oven to 375°.
  2. Unroll dough onto a baking sheet coated with cooking spray. (Do not stretch dough.) Spread oil and garlic evenly over dough, using fingers.
  3. Sprinkle dough with Italian seasoning, salt, and pepper. Top with a single layer of tomato slices.
  4. Bake at 375° for 13 minutes; sprinkle with cheese. Bake 1 to 2 minutes or until cheese melts. Cut into 9 pieces. Serve immediately with soup or salad.
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