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Easy Herb Focaccia

Source of Recipe

BH&G Low Cal-Low Fat Recipes Magazine, Spring '98


List of Ingredients


16 ounces packaged hot roll mix
1 egg
2 tablespoons olive oil
2/3 cup red onion -- finely chopped
1 teaspoon dried rosemary -- crushed
2 teaspoons olive oil


Recipe

Lightly grease two 9 x 1 1/2-inch round baking pans, a 15 x 10 x 1-inch baking pan, or a 12- to 14-inch pizza pan. Set aside. Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 Tablespoons oil for the margarine called for on the package. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using the large baking pan, roll dough into a 15 x 10-inch rectangle. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s).

Cook onion and rosemary in a skillet in the 2 teaspoons of hot oil till tender. With fingertips, press indentations every inch or so in the dough. Top dough evenly with onion mixture. Cover, let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375ºF oven for 15 to 20 minutes or till golden. Cool 10 minutes on a wire rack. Remove from pan and cool completely.