Feel free to add any of your other favorite herbs, such as basil or oregano, to this shortcut version of focaccia.
20m
PREP TIME
20m
COOK TIME
204
CALORIES
5
INGREDIENTS
Servings: 12
Ingredients
- 1 package (16 ounces) hot roll mix
- 1 egg
- 5 tablespoons olive oil, divided
- 1 small onion, finely chopped (1/3 cup)
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
INSTRUCTIONS
- 1 Lightly grease 2 (9-inch) round cake pans. Set aside
- 2 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
- 3 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
- 4 Bake 15 to 20 minutes or until golden brown. Remove focaccia from pans. Cool completely on wire racks
