Easy Herb Focaccia (foh-KAH-chee-ah) is an Italian yeast bread usually topped with onions, herbs, olive oil, or cheese. This easy version is made with a hot roll mix. Serve it with pasta or enjoy a slice as a mid-afternoon snack.
Coat a 15x10x1-inch baking pan or a 12- to 14-inch pizza pan with cooking spray; set aside.
Prepare the hot roll mix according to package directions for the basic dough, using the 1 egg and substituting the 2 tablespoons olive oil for the margarine. Knead dough; allow to rest as directed. If using the large baking pan, roll dough into a 15x10-inch rectangle and carefully transfer to prepared pan. If using the pizza pan, roll dough into a 12-inch circle and carefully transfer to prepared pan.
In a nonstick skillet cook onion and rosemary in the 2 teaspoons hot olive oil until tender. With fingertips, press indentations every inch or so in dough. Top dough evenly with onion mixture. Cover and let rise in a warm place until nearly double (about 30 minutes).
Bake in a 375 degree oven for 15 to 20 minutes or until golden. Cool 10 minutes on a wire rack. Remove focaccia from pan; cool completely.
Make-Ahead Tip: Prepare and bake focaccia as directed. Wrap in heavy foil and freeze for up to one month. Thaw at room temperature.
Recipe makes 24 servings.
Serving size: 1 slice
Calories: 88; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 9mg; Sodium: 113mg; Carbohydrates: 15g; Fiber: 0g; Protein: 3g
Exchanges: 1 starch
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