This is what I fixed for lunch today, with the addition of some sliced olives. I’m noticing as I get older, I’m liking many fewer ingredients on what I think of as basically, um…. pizza. Did I tell you? I’m trying my hand at growing San Marzano tomatoes this year! I hope that experiment proves to be successful. I love their ultra sweet, fruity flavor over all other tomatoes.
This is yet another great new use for my Mozzy Dough. I’m having so much fun trialing new applications for this dough. TIP: 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 zipped up 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 making each batch of 10. 
Boy, is this focaccia ever simple to make and yummy good! I make mine fairly thin. If you like focaccia thicker, make a smaller sheet than shown right (using fewer tomatoes, of course) and being sure you cut it into 12 slices so the nutritional info will be accurate. This recipe is not suitable until you get to Phase 2 grains re-introduction level of Atkins as the Carbquik does have 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 (or 1/2 tsp. fresh)
VARIATION: Add a few sliced black olives
DIRECTIONS: Preheat oven to 350º. Make the Mozzy Dough per that recipe’s instructions. Line a 13″x15″ baking sheet with parchment and using your fingers, press the ball of dough out to a 9″x12″ rectangle (smaller if you like it thicker. 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. Add olive slices, pressing them into the dough (if using). 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
Buttoni's Low-Carb Recipes 