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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 24 |
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this recipe comes from better homes & gardens new diabetic cookbook Ingredients:
1 (16 ounce) package hot roll mix |
1 egg |
2 tablespoons olive oil |
2/3 cup finely chopped onion |
1 teaspoon dried rosemary, crushed |
2 teaspoons olive oil |
Directions:
1. spray a 15 by 10 by 1-inch backing pan ar a 12-14 inch pizza pan with nostick coating;set aside.
2. prepare the hot roll mix according to package directions for the basic dough,using the 1 egg and substituting the 2 tablespoons olive oil for the margarine. knead dough;allow to rest as directed.
3. if using the large baking pan,roll dough into a 15 by 10-inch rectangle and carefully transfer to prepared pan.
4. if using the pizza pan,roll dough into a 12-inch circle and carefully transfer to prepared pan.
5. in a skillet cook onion & rosemary in the 2 teaspoons hot olive oil until tender.with fingertips,press indentations every inch or so in dough. top dough evenly with onion mixture.
6. cover and let rise in a warm place until nearly double(about 30 mins.).
7. bake in a 375 degree oven for 15 to 20 mins or until golden.
8. cool 10 min on a wire rack.
9. remove focaccia from pan. cool completely.
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