Serves: 8
Total Calories: 181
Yield: 8
Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10x14-inch rectangle. Place in a 9x13-inch sprayed pan. Cover with plastic wrap and let rise for 30 minutes. Remove wrap. Press dough down with fingers to form a dimpled surface. Brush with olive oil and sprinkle with garlic salt. Spread mozzarella cheese, broccoli, tomato, mushrooms and olives over the dough. Top with salt and pepper. Bake at 350°F 20-30 minutes.
This Broccoli and Tomato Focaccia recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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