pat's Recipe

Onion-Herb Focaccia

Category: BREADS

On a floured surface, roll out 1-pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 Tbsp chopped rosemary and/or oregano, 1/2 tsp red pepper flakes and a big pinch of sea salt. Brush half of the herb olive oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with the thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.