- Lightly grease two 9x1-1/2-inch round baking pans or a 12- or 13-inch pizza pan. Set aside.
- 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).
- 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).
- 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.
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.