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Rosemary Tomato Focaccia


  • 1 (10 ounce) tube refrigerated pizza crust
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 tablespoons fresh rosemary, crushed
  • 2 fresh tomatoes, sliced
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup minced fresh parsley


  1. Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.
  2. Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust.
  3. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 - 15 minutes at 425 degrees F.

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv