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Herbed Onion Focaccia

Herbed Onion Focaccia
This bread is so full of flavor that spreading butter on it is not necessary. I always hear yums, oohs and aahs when guests take their first bite. It's best served warm, and the next day makes the best toast you've ever had!
16 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 cup water (70° to 80°)
  • 1/3 cup finely chopped onion
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon pepper
  • 3 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • TOPPING:
  • 1 tablespoon olive oil
  • 1/2 teaspoon grated Parmesan cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In bread machine pan, place the first 11 ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is completed, turn dough onto a greased baking sheet and
  • punch down (dough will be sticky). With lightly oiled hands, pat
© Taste of Home 2013

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Herbed Onion Focaccia (continued)

Directions (continued)

  • dough into a 9-in. circle. Brush with oil; sprinkle with the cheese,
  • parsley, salt and pepper. Cover and let rise in a warm place until
  • doubled, about 45 minutes.
  • Bake at 400° for 18-20 minutes or until golden brown. Cut into
  • wedges; serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).
Nutrition Facts: 1 serving (1 slice) equals 100 calories, 1 g fat (trace saturated fat), trace cholesterol, 262 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013