Photo: Onion-Herb Focaccia Recipe
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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By OrangeSquirrel
West Hartford, CT
on December 27, 2011
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Super simple and LOTS of flavor. I'm not big on red peper flakes so I went light on that, but heavy on the rosemary, onion and shaved parmesan. I served this over the holiday season as a appetizer at gatherings. I placed cut squares around a bowl of chunky homemade marinara sauce for dipping. Very tasty and I will continue to make throughout the year!
By pastajnky24
Statesville, nc
on December 14, 2011
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"I give this recipe 5 stars. I host a dinner party every year and this was a hit the first time. I had never made the recipe before so I made a few different kinds. The pepper flakes can be overwhelming for some, so i did a parmesan and mozz. cheese one, this recipe, and a spinach and tomato with alfredo sauce drizzled over top. They turned out great!!! I love how easy and fast they are to make as well. I will continue to make these year after year."
By tiffanyyyxo
Brooklyn, NY
on November 30, 2010
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Ehh.. caramelized the onions, that was the only good part about this. I am a fan of all things spicy, and like other users said, this was too much red pepper. My dough did not rise either, which made the bread flat and crunchy, closer to a cracker-like snack. Also, added some garlic, which helped, but did not dilute the stregnth of the herbs. Won't be using this one again.
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