Herb Focaccia Bread

Name: Herb Focaccia Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 bread loaves (10 wedges each).
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

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.

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.

Nutrition Facts

1 each: 104 calories, 3g fat (0 saturated fat), 11mg cholesterol, 154mg sodium, 16g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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