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Rosemary-Onion Focaccia

Active Time: 15 minutes
Total Time: 55 minutes plus thawing and standing • Serves: 12

Schnucks nonstick olive oil cooking spray
1 loaf (1 pound) frozen white bread dough, thawed in refrigerator 6 to 8 hours
4 tablespoons Schnucks extra virgin olive oil, divided
1 small onion, thinly sliced (about 1 cup)
2 tablespoons coarsely chopped fresh rosemary leaves
1/4 teaspoon coarse salt

1. Lightly spray cutting board, rolling pin and large rimmed baking pan with cooking spray. With rolling pin, roll dough on cutting board to a 12 x 9-inch rectangle; transfer to prepared pan. Brush top and edges of dough with 2 tablespoons oil. Cover dough with plastic wrap; let stand at room temperature 1 hour or until dough doubles in size. (Dough may rise quicker in a warmer room.)

2. Preheat oven to 400°F. Remove plastic wrap from dough. In small bowl, toss onion and rosemary with remaining 2 tablespoons oil. Evenly spread onion mixture over top of dough; sprinkle with salt. With fingertips, push toppings into dough forming a dimpled surface.

3. Bake focaccia 25 to 30 minutes or until top is golden brown and onion begins to brown. Cut into strips or squares to serve.

Each serving: about 128 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 196 mg sodium, 17 g carbohydrate, 1 g fiber, 0 g sugars, 3 g protein