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Herb Focaccia Bread

SUBMITTED BY: Taste of Home Test Kitchen

"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."
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PREP TIME  30 Min
COOK TIME  15 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (16 ounce) package hot roll mix
  • 1 cup warm water (120 to 130 degrees F)
  • 1 egg, lightly beaten
  • 2 2/3 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme

DIRECTIONS

  1. In a large mixing bowl, combine the hot roll mix and contents of yeast packet; mix well. 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 nonstick cooking spray, turning once to grease top. Let rest for 5 minutes.
  2. Divide dough in half. Roll each half into a 12-in. circle. Transfer to two 12-in. pizza pans coated with nonstick 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 min.
  3. Bake at 375 degrees F for 14-18 minutes or until golden brown. Remove from pans to wire racks.

FOOTNOTE

  • Nutritional Analysis: One wedge equals 104 calories, 3 g fat (trace saturated fat), 11 mg cholesterol, 154 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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