Herb Focaccia

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  • Makes: 6 servings
  • Prep: 20 mins
  • Rise: 30 mins
  • Bake: 15 mins 375°F

Herb Focaccia

Reviews (0)

1.0 by 1 people

Rate This!

Directions

  1. Lightly grease two 9x1-1/2-inch round baking pans or a 12- or 13-inch pizza pan. Set aside.
  2. Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 tablespoons olive oil for margarine. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s).
  3. In a skillet, cook onion and rosemary in 3 tablespoons oil until onion is tender but not brown. Using fingertips, press indentations every inch or so in dough round(s). Top dough evenly with onion mixture. Cover; let rise in a warm place until nearly double (30 to 40 minutes).
  4. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Transfer to a wire rack. Cool. Makes 6 to 8 servings.

From the Test Kitchen

Cool baked focaccia. Wrap in foil and place in large plastic freezer bag; seal, label, and freeze up to 1 month.

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Nutrition Facts (Herb Focaccia)

  • Per serving:
  • 413 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 40 mg chol. ,
  • 322 mg sodium ,
  • 56 g carb. ,
  • 10 g pro.
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