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Herb and Onion Focaccia

By Katie Brown

Editor's note: The recipe below is excerpted from Katie Brown Entertains. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.

Focaccia is a porous, nonflaky but crusty bread from Italy. It is very "in" now due to the relative ease of preparation—and you can really put anything you want on it...it can be a whole meal!

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Pillsbury Pizza Dough: 1 Package (10 ounces)
Rosemary: 2 tablespoons, finely chopped
Thyme: 2 tablespoons, chopped
Olive oil: 2 tablespoons
red onion: 1, julienned
Parmesan cheese: 2 tablespoons, grated
Salt and pepper to taste
Extra-virgin olive oil: Enough for drizzling

Preparation

  1. Get Cookin'

    Step 1

    1. Preheat oven to 425°F.

    Step 2

    2. Unroll the pizza dough as directed on the package onto a parchment-lined cookie sheet. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.

    Step 3

    3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.

    Step 4

    4. Salt and pepper to taste.

    Step 5

    5. Bake for 15 minutes until the foccacia is golden brown and crispy.

    Step 6

    6. Drizzle with extra-virgin olive oil and serve sliced.

  2. Hints and Clues

    Step 7

    You can use a pizza stone or pizza pan if you have one. Make sure the pan is heated in the oven thirty minutes before you put the dough on it.

Reprinted with permission from Katie Brown Entertains by Katie Brown. © 2005 Harper Paperbacks
TagsBreadItalianEuropeanRosemaryHerbs & SpicesThymeRed OnionOnionRoot VegetableVegetableParmesanCheeseDairySideDinnerNut FreeBakingCookbooks
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