Herb Focaccia Bread Recipe

Herb Focaccia Bread Recipe photo by Taste of Home

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This well-seasoned yeast bread adds an attractive accent to any Italian meal...and the aroma while it's baking is scrumptious. The wedges also go great with soup, stew or chili.

This recipe is:

Healthy

Diabetic Friendly

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Herb Focaccia Bread Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 20 Servings

30 15 45

Ingredients

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
1 egg, lightly beaten
2 tablespoons plus 2 teaspoons olive oil, divided
1 cup finely chopped onion
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme

Directions

In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 2 tablespoons oil; beat for 2 minutes or until dough pulls away from sides of bowl.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Let rest for 5 minutes.
Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Using fingertips, make indentations 1 in. apart on dough; cover.
In a small skillet, saute the onion, rosemary and thyme in the remaining oil for 3-4 minutes or until tender. Spread evenly on dough. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 14-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 bread loaves (10 wedges each).

Nutritional Analysis: One wedge equals 104 calories, 3 g fat (trace saturated fat), 11 mg cholesterol, 154 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Herb Focaccia Bread in Light & Tasty October/November 2004, p27