Recipe courtesy of Food Network Kitchen
Onion-Herb Focaccia
Total:
1 hr 40 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Directions

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 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

Photograph by Marcus Nilsson

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