Herb Focaccia

By KSmitherman

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 Collection Rosemary, Crushed

Details

Servings 12
Adapted from mccormickgourmet.com

Preparation

Step 1

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

Makes 12 servings.

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.

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

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