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Tomato Rosemary Focaccia

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Oct. 24, 2022
"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
  • 2 to 3 plum tomatoes, thinly sliced
  • 1 small red onion, thinly sliced


  1. Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.

Nutrition Facts

1 piece: 223 calories, 7g fat (1g saturated fat), 0 cholesterol, 536mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 6g protein.

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