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Herb Focaccia Bread

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.

20 ServingsPrep: 30 min. + rising Bake: 15 min.

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

2 of 2

Herb Focaccia Bread (continued)

Directions (continued)

pans to wire racks. Yield: 2 bread loaves (10 wedges each).

Nutrition Facts: 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.