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Instructions |
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Spray a 15x10x1-inch baking pan or a 12- to 14-inch pizza pan
with nonstick coating; set aside.
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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.
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In a 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).
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Bake in a 375 degrees F oven for 15 to 20 minutes or until golden.
Cool 10 minutes on a wire rack. Remove focaccia from pan; cool
completely. Makes 24 servings.
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| Serving
Suggestions |
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Variation Parmesan and Pine Nut Focaccia- Prepare focaccia as above, except omit the onion, rosemary, and 2 teaspoons olive oil. Make the indentations
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Originally Submitted
12/8/2012
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