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Red Onion Foccacia for Two Recipe

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Red Onion Foccacia for Two Recipe
Red Onion Foccacia for Two Recipe photo by Taste of Home
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Red Onion Foccacia for Two Recipe

Be the first to add a review
Publisher Photo
Our Test Kitchen suggests this delicious but quick way to make focaccia using frozen bread dough.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
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VERIFIED BY Taste of Home Test Kitchen
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 3 frozen bread dough rolls, thawed
  • 1/2 teaspoon olive oil
  • 2 red onion slices, separated into rings
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/8 teaspoon garlic salt

Directions

On a lightly floured surface, knead dough together. Roll out into a 7-in. circle. Place on greased 7-1/2-in. pizza pan or baking sheet. Brush with oil. Top with onion slices. Sprinkle with Italian seasoning and Parmesan cheese.
Bake at 350° for 28-32 minutes or until golden brown.
In a small bowl, combine the butter and garlic salt; brush over warm foccacia. Cool for 10 minutes on a wire rack before cutting. Yield: 2 servings.
Originally published as Red Onion Focaccia in Cooking for One or Two Cookbook 2003, p261

Nutritional Facts

1 piece: 244 calories, 11g fat (5g saturated fat), 19mg cholesterol, 573mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 8g protein.

  • 3 frozen bread dough rolls, thawed
  • 1/2 teaspoon olive oil
  • 2 red onion slices, separated into rings
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/8 teaspoon garlic salt
  1. On a lightly floured surface, knead dough together. Roll out into a 7-in. circle. Place on greased 7-1/2-in. pizza pan or baking sheet. Brush with oil. Top with onion slices. Sprinkle with Italian seasoning and Parmesan cheese.
  2. Bake at 350° for 28-32 minutes or until golden brown.
  3. In a small bowl, combine the butter and garlic salt; brush over warm foccacia. Cool for 10 minutes on a wire rack before cutting. Yield: 2 servings.
Originally published as Red Onion Focaccia in Cooking for One or Two Cookbook 2003, p261

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