Caramelized Onion Olive and Pesto Focaccia

Prep Time 15 minutes plus rising time

Cook/Bake Time 40 minutes


Makes 15 servings


1 package (about 16 ounces) frozen bread dough, thawed
1/4 cup prepared basil pesto
1 teaspoon olive oil
1 large sweet onion, sliced (about 3 cups)
1/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1/4 teaspoon black pepper
6 pimiento-stuffed green olives, sliced (about 1/3 cup sliced)


  1. Knead pesto into dough until evenly mixed throughout. Cover dough with plastic wrap; let rest 10 minutes.
  2. Spray 15x10-inch jelly-roll pan with nonstick cooking spray. Fit dough into prepared pan, gently pressing with fingers. (If dough won't stretch to edges of pan, let rest 5 minutes.) When fully pressed into pan, cover with plastic wrap; let stand in warm place about 30 minutes or until doubled in bulk.
  3. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, about 20 minutes or until tender and well browned. Stir in thyme, salt and pepper.
  4. Preheat oven to 375°F. Spread onions evenly over dough. Sprinkle with olives. Bake 20 minutes or until bottom is crisp and well browned. To further brown top, place in broiler 1 to 2 minutes.

Nutritional Information

Serving Size: 1 (3x3-inch) piece
Calories 119
Total Fat 4 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 18 g
Fiber 1 g
Protein 4 g
Sodium 257 mg

Dietary Exchange

Starch 1
Vegetable 1/2
Fat 1/2

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