Using frozen thawed bread dough makes this easy you may use your own favorite focaccia recipe in place of the frozen dough, plan ahead the bread dough will need to be thawed firstly according to package directions, feel free to adjust all amounts to taste, crumbled feta cheese may be replaced for the Parmesan or use both!
Yield 20 slices
Ingredients:
1 loaf (1-pound) frozen bread dough, thawed according to package directions
olive oil as needed
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 (8-ounce) package cream cheese, very soft
1 garlic clove, minced
1/4 cup finely chopped yellow onion
4 large fresh button mushrooms, thinly sliced
3 firm Roma tomatoes, sliced
1 small zucchini, thinly sliced
fresh ground black pepper
1/3 cup freshly grated Parmesan cheese (or can use 3/4 cup or more of crumbled feta cheese)
Instructions:—————————————–
Set oven rack to lowest position.
Grease a 15 x 10-inch baking sheet.
Before starting make certain that the frozen bread dough is completely thawed.
On a lightly-floured surface roll out the dough into about 13 x 9-inch rectangle (it does not have to measure exactly).
Transfer the dough to baking sheet, then cover with a clean light teat towel and let rise 30 minutes.
Using finger tips press indentation all over the dough
Liberally brush the dough with olive oil then sprinkle with rosemary and thyme.
Bake in preheated 400 degree F oven for 10-12 minutes or until lightly golden brown.
In a mixing bowl combine cream cheese with garlic and chopped onion.
Spread evenly over the partially baked crust.
Top with mushrooms tomato slices and zucchini slices, then season with fresh ground black pepper to taste.
Sprinkle the Parmesan cheese (or feta cheese) over the top.
Bake (400 degrees F) for 12-15 minutes or until lightly browned.




