This Easy Herb Focaccia is a delightful twist on traditional Italian bread, offering a soft, pillowy crumb with a crisp, olive-oil-rich crust. By using a convenient hot roll mix, you skip the long rise times without sacrificing flavor. The dough is dimpled and generously topped with sweet, caramelized red onions and fragrant crushed dried rosemary, creating a perfect balance of savory and herbal notes. It&# 226;ÂÂs an ideal side dish for pasta dinners, sandwich nights, or as a casual appetizer with marinara dipping sauce. Simple, quick, and incredibly satisfying, this focaccia brings restaurant-quality comfort to your home kitchen with minimal effort.
Easy Herb Focaccia
Description
This Easy Herb Focaccia is a delightful twist on traditional Italian bread, offering a soft, pillowy crumb with a crisp, olive-oil-rich crust. By using a convenient hot roll mix, you skip the long rise times without sacrificing flavor. The dough is dimpled and generously topped with sweet, caramelized red onions and fragrant crushed dried rosemary, creating a perfect balance of savory and herbal notes. It&# 226;ÂÂs an ideal side dish for pasta dinners, sandwich nights, or as a casual appetizer with marinara dipping sauce. Simple, quick, and incredibly satisfying, this focaccia brings restaurant-quality comfort to your home kitchen with minimal effort.Ingredients
Directions
-
Preheat your oven to 375ðF (190ðC). Lightly grease two 9-inch round pans, one 15x10-inch baking pan, or a 12-14-inch pizza pan with a little olive oil.
-
Prepare the hot roll mix dough according to the package instructions for basic dough. Use the 1 egg and substitute the 2 tablespoons of olive oil for the margarine specified on the package.
-
Knead the dough briefly as directed, then allow it to rest in a covered bowl if the package instructions recommend a short rest period.
-
Divide the dough according to your pan choice: into two halves for round pans, or keep whole for the large rectangular or pizza pan.
-
Roll or press the dough into the prepared pan(s), forming a 9-inch round, 15x10-inch rectangle, or 12-inch round as needed.
-
In a small skillet, heat the 2 teaspoons of olive oil over medium heat. Sauté the finely chopped red onion and crushed dried rosemary until the onions are tender and slightly caramelized, about 5-7 minutes.
-
Using your fingertips, gently press indentations about 1 inch apart all over the surface of the dough.
-
Spoon the warm onion and rosemary mixture evenly over the dough, pressing gently into the dimples.
-
Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 30 minutes, or until nearly doubled in size.
-
Bake in the preheated oven for 15 to 20 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
-
Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1681.4kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 6.6g33%
- Cholesterol 46.6mg16%
- Sodium 26.2mg2%
- Total Carbohydrate 268.1g90%
- Dietary Fiber 43.3g174%
- Sugars 1.8g
- Protein 69.7g140%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
