Caramelized Onion, Olive and Pesto Focaccia the Editors of Publications International, Ltd.
Cook/Bake Time 40 minutes
Prep Time 15 minutes plus rising time
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|
|1/4||teaspoon black pepper|
|6||pimiento-stuffed green olives, sliced (about 1/3 cup sliced)|
- Knead pesto into dough until evenly mixed throughout. Cover dough with plastic wrap; let rest 10 minutes.
- 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.
- 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.
- 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.
|Serving Size:||1 (3x3-inch) piece|
|Saturated Fat||<1 g|
|Total Fat||4 g|
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