Name: Easy Herb Focaccia
Ingredients: 16 oz Packaged Hot Roll Mix; 1 Egg; 2 tb Olive Oil; 2/3 c Red Onion; Finely Chopped; 1 ts Dried Rosemary; Crushed; 2 ts Olive Oil

CATEGORY	CUISINE	TAG	YIELD
Eggs		Bread	24	Servings

INGREDIENTS

16	oz	Packaged Hot Roll Mix
1		Egg
2	tb	Olive Oil
2/3	c	Red Onion; Finely Chopped
1	ts	Dried Rosemary; Crushed
2	ts	Olive Oil

INSTRUCTIONS

Lightly grease two 9 x 1 1/2-inch round baking pans, a 15 x 10 x 1-inch
baking pan, or a 12- to 14-inch pizza pan. Set aside.
2. Prepare hot roll mix according to package directions for basic dough,
using the 1 egg and substituting the 2 Tablespoons oil for the margarine
called for on the package. Knead dough; allow to rest as directed. If using
round baking pans, divide dough in half; roll into two 9-inch rounds. If
using the large baking pan, roll dough into a 15 x 10-inch rectangle. If
using a pizza pan, roll dough into a 12-inch round. Place in prepared
pan(s).
3. Cook onion and rosemary in a skillet in the 2 teaspoons of hot oil till
tender. With fingertips, press indentations every inch or so in the dough.
Top dough evenly with onion mixture. Cover, let rise in a warm place until
nearly double in size (about 30 minutes).
4. Bake in a 375 degree oven for 15 to 20 minutes or till golden. Cool 10
minutes on a wire rack. Remove from pan and cool completely. Makes 24
servings - 85 cal each, 2 g. fat, 0 g. sat. fat EACH (Doesn't sound too low
fat to me!)
Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98
Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@aol.com> on Jan
18, 1998

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“Nothing ruins the truth like stretching it.”

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David Powlison