Herbed FocacciaIngredients: Directions: Spray a large piece of plastic wrap with cooking spray and wrap the frozen bread dough, place in the refrigerator overnight to thaw – 6 – 12 hours. Place the thawed dough in a bowl coated with olive oil, cover with a towel or plastic wrap and let rise for 2 – 3 hours. When the dough has doubled in size, punch down the dough and press it into an 8 x 8-inch baking pan coated with olive oil. Use your finger tips or the end of a wooden spoon to make dimples in the dough. Brush 1 tablespoon of olive over the dough and let rise for 30 minutes. When dough is almost finished rising, preheat the oven to 400˚ F. Slice the onion into thin slices and place in a bowl with 2 tablespoons olive oil. Sprinkle the top of the focaccia with 1 tsp of salt and the rosemary then spread the onion slices over the top of the dough. Bake for 20 – 25 minutes until nicely browned. Transfer your focaccia from the pan to a cooling rack and serve warm, or wrap with plastic wrap when cooled and eat the next day.
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