Rustic Focaccia

The robust flavors of onions and garlic shine through in this traditional Italian-style flatbread.


  • 1 pkg (13.8 oz/340 g) refrigerated pizza crust
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) Italian Seasoning Mix
  • 2   garlic cloves, pressed
  • 1 cup (4 oz/125 g) shredded mozzarella cheese, divided (250 mL)
  • 1 can (3.25 oz/125 mL) pitted ripe olives, drained and sliced (about 1/2 cup)
  • 1/2 cup (125 mL) chopped onion
  • 2   plum tomatoes, thinly sliced
  • 1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese (30 g)
  •  Additional Italian Seasoning Mix


  1. Preheat oven to 400°F. Unroll pizza dough onto Large Round Stone with Handles, shaping into a circle. Using lightly floured Baker's Roller®, roll dough to edge of baking stone.

  2. In Classic Batter Bowl, combine oil, seasoning mix and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper®. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of the mozzarella cheese.

  3. Slice olives using Egg Slicer Plus®. Chop onion using Food Chopper. Thinly slice tomatoes using Utility Knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough using Rotary Grater; sprinkle with additional seasoning mix.

  4. Bake 23-26 minutes or until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using Pizza Cutter; serve using Mini-Serving Spatula.


  • 16  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 120, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 13 g, Protein 5 g, Sodium 290 mg, Fiber 0 g

Cook's Tips:

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

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