Garden Focaccia

• 1 loaf frozen bread dough, thawed
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary, crushed
• 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
• 1 (8 ounce) package cream cheese or 1 (8 ounce) package reduced-fat cream cheese, softened
• 14 onion, finely chopped
• 1 garlic clove, minced
• 4 large mushrooms, sliced
• 3 medium tomatoes, sliced
• 1 small zucchini, thinly sliced
• 14 cup parmesan cheese

1. Preheat oven to 400F.
2. On a lightly floured surface, roll dough into a 15 inches x 10 inches rectangle.
3. Place on a greased 15 inches x 10 inches x 1 inches baking pan.
4. Cover and let rise for 30 minutes.
5. Using your fingertips, press indentations into the dough.
6. Brush with oil, sprinkle with rosemary and thyme.
7. Bake for 12 - 15 minutes or until golden brown.
8. Cool slightly.
9. In a mixing bowl, combine cream cheese, onion and garlic.
10. Spread over crust.
11. Top with veggies and Parmesan cheese.
12. Bake for 12 - 15 minutes or until lightly browned.
13. Cool for 5 minutes before cutting.

bread, olive oil, fresh rosemary, fresh thyme, cream cheese, onion, garlic, mushrooms, tomatoes, zucchini, parmesan cheese

Taken from www.food.com/recipe/garden-focaccia-223854 (may not work)