San Marzano Tomato Focaccia

This is what I’m fixing for lunch today.  I’m noticing in my old age I’m liking many fewer ingredients on what I think of as basically, um….  pizza.   I think I’ll add a few sliced black olives today.  I have some San Marzano smaller tomatoes to use up.  This is yet anotsher great use of my Mozzy Dough.  I’m having so much fun trialing new applications for this dough.  TIP:  As a general rule, I make up 10 batches of the dry ingredients pre-measured on paper plates.  Then I fold and pour each into a sandwich bag and store the bags in a shoe box in my pantry.  Very convenient…..as then all I have to do is grab a bag, melt the butter, add the beaten egg, melt the cheese and make my dough ball.  So easy that way.  I store the paper plates and baggies and re-use for the next batch. 🙂 

Boy, is this focaccia ever simple to make and so delicious!  I make mine fairly thin.  If you like focaccia thicker, make a smaller sheet (using fewer tomatoes, of course) and recalculate the nutritional info accordingly.  This recipe is not suitable until you get to Phase 2 grains reintroduction level of Atkins as the Carbquik has some flour in it.

INGREDIENTS:

1 recipe my Mozzy Dough

2 T. extra virgin olive oil

25-27 San Marzano mini tomatoes (10 oz. bag)

1 c. shredded mozzarella cheese

¼ shredded Parmesan cheese

2 cloves garlic, chopped fine

½ tsp. dried basil (or 1 T. fresh basil chopped)

¼ tsp. dried oregano

VARIATION:   Add a few sliced black olives

DIRECTIONS:  Preheat oven to 350º.  Make the Mozzy Dough per that recipe’s instructions.  Line a baking sheet with parchment and press the ball of dough out to a 9″x12″ rectangle.  With a brush baste the dough with half the olive oil.  Sprinkle the chopped garlic evenly over the top and press it down a bit.  Now sprinkle 1/2 c. mozzarella over the crust evenly.  Slice the tomatoes lengthwise into halves and place skin-side down evenly over the top of the focaccia sheet.  Sprinkle the remaining mozzarella on next and then the shredded Parmesan.  Sprinkle on the basil and oregano last.  Pop into oven and bake for about 20 minutes or until the dough is browning on the edges and the tomatoes are looking cooked on top.  Serve with a nice green salad.

NUTRITIONAL INFO:    Makes 12 3″x3″ squares of focaccia, each square contains.

190 calories, 15 g fat, 6.88 g carbs, 3.61 g fiber, 3.27 g NET CARBS, 12.6 g protein, 276 mg sodium

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