Easy Onion & Herb Focaccia
Add some sophistication to dinner with this scrumptious bread that tastes great plain or toasted!
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pizza crust dough
can, refrigerated, or fresh |
* |
| 1 | tablespoon |
vegetable oil
olive |
|
| 1 | tablespoon |
onions
red, sliced into rings |
|
| 2 | teaspoons |
sage
fresh, chopped OR 1 ts dried sage leaves |
*
|
| 2 | teaspoons |
rosemary leaves
fresh, chopped OR 1/2 ts dried rosemary |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza crust dough
can, refrigerated, or fresh |
* |
| 15 | ml |
vegetable oil
olive |
|
| 15 | ml |
onions
red, sliced into rings |
|
| 1E+1 | ml |
sage
fresh, chopped OR 1 ts dried sage leaves |
*
|
| 1E+1 | ml |
rosemary leaves
fresh, chopped OR 1/2 ts dried rosemary |
|
Directions
Heat oven to 425℉ (220℃). Grease cookie sheet or 12 inch pizza pan.
Unroll refrigerated dough (or roll out fresh dough); place on cookie sheet or pizza pan.
Press dough from center to edge into 12 inch circle. Brush with oil.
Arrange with remaining ingredients.
Bake 10 to 12 minutes or until golden brown.
