Focaccia with Onions, Fresh Herbs, and Feta
More From Oxmoor House
Other: 12 Hours, 5 Minutes
Amount per serving
- Calories: 165
- Fat: 6.8g
- Saturated fat: 1.3g
- Protein: 5.6g
- Carbohydrate: 22.1g
- Cholesterol: 6mg
- Iron: 1.6mg
- Sodium: 379mg
- Calories from fat: 36%
- Fiber: 1.5g
- Calcium: 44mg
- 1 (1-pound) loaf frozen bread dough
- 2 tablespoons olive oil, divided
- 2 cups vertically sliced yellow onion (about 1 large)
- 1 tablespoon sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
- 1/4 cup coarsely chopped walnuts
- 1/2 cup (2 ounces) crumbled feta cheese
- Thaw bread dough in refrigerator at least 12 hours.
- . Preheat oven to 400°.
- . Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 20 minutes or until golden brown, stirring occasionally. Remove from heat; stir in rosemary, thyme, salt, and pepper.
- . Place dough on a lightly floured surface; let rest 5 minutes. Pat or roll dough into a 14 x 8-inch rectangle (about 1/4 inch thick). Place on a baking sheet coated with cooking spray. Brush dough with remaining 1 tablespoon oil. Spread onion mixture and walnuts evenly over dough, leaving a 1/2-inch border on all sides; sprinkle evenly with cheese. Bake at 400° on bottom rack of oven for 25 minutes or until crust is golden. Cut into 12 pieces.
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