Herb Focaccia

Feel free to add any of your other favorite herbs, such as basil or oregano, to this shortcut version of focaccia.

Serves: 12
20 mins Prep time 20 mins Cook time
20 mins Prep time
20 mins Cook time
  • Lightly grease 2 (9-inch) round cake pans. Set aside

  • Prepare hot roll mix as directed on package for basic dough, using 1 egg and substituting 2 tablespoons of the oil for the butter called for on the package. Knead dough; allow to rest as directed. Divide dough in half; roll each half into a 9-inch round. Place in prepared pans; trim excess. Cover and let rise in a warm place 30 to 40 minutes or until nearly double in size

  • Preheat oven to 375°F. Cook and stir onion and rosemary in remaining 3 tablespoons oil in small skillet until onion is tender. Using your fingertips, press indentations every inch in dough rounds. Spread onion mixture evenly over dough rounds

  • Bake 15 to 20 minutes or until golden brown. Remove focaccia from pans. Cool completely on wire racks

Cooking tip

Test Kitchen Tip: Use a 12- or 13-inch pizza pan in place of the 2 cake pans.

Parmesan Focaccia: Prepare dough as directed. Omit onion-rosemary mixture. Sprinkle dough with 1/4 cup grated Parmesan cheese and 1 teaspoon McCormick Gourmet™ Italian Seasoning. Bake as directed.

Nutrition information

(Amount per serving)

  • 204Calories: 204Cholesterol: 16mg
  • Sodium: 271mgProtein: 6g
  • Total Fat: 8gFiber: 1g
  • Carbohydrate: 27g