Easy Onion Herb Focaccia Bread

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This easy onion herb focaccia bread comes together quickly and makes for a nice side or appetizer. It’s NOT truly focaccia bread, but it’s quick to make and tastes great!

I have a confession.

I have not really been doing a good job following my Paleo diet the last few weeks *covers face in shame!* And if I were to be totally honest, by “not really” I mostly mean basically not at all.

The problem is, I just really love bread. Really, really love bread. As in, if I could reasonably live off bread for the rest of my life, I would totally do it. So many good things come in bread-like form! Cookies, cakes, donuts, pastries, pizza, bread sticks, garlic bread–heck, just plain french bread makes my mouth water!

I want to go back to nixing a lot of the bread-y food from my diet, but in the meantime I will share with you one of my favorite quick-and-easy, fancy-but-not, oh-no-we-have-company-coming-over-soon bread recipes:

I first tried this focaccia bread when a good friend of mine from high school invited me and my husband over for dinner one evening. She paired this bread with some pork and some sweet potato latkes that were to die for! I enjoyed the meal so much, I ended up going to the store the next morning just to get the ingredients to make it again, and we had it for dinner that night.

This particular focaccia bread recipe has been adapted from one I found on Food Network, but since trying it for the first time I’ve made a couple tweaks of my own–like adding garlic and lots and lots of CHEESE! I love cheese almost as much as much as I love bread! And I’ve cut the prep time down by about an hour…’cause I’m impatient like that.

THE RECIPE

• 1 container Pillsbury Classic Crust Pizza Dough
• Olive oil cooking spray
• 1/4 c. extra virgin olive oil
• 1/2 tsp. minced garlic (or to taste)
• 1  Tbsp. rosemary
• 1/2 Tbsp. oregano (or to taste)
• 1 tsp. crushed red pepper flakes (or to taste)
• 1 Tbsp. Dried onion flakes (to taste–original recipe calls for real onions but I prefer flakes)
• A pinch of kosher salt (to taste)
• Parmesan cheese. A lot of it.

The theme for this recipe is “to taste.” Sometimes cooking is more an art than a science.

THE DIRECTIONS

Preheat your oven to 400 degrees F. Cover a large rectangular cookie sheet/pan with aluminum foil and spray lightly with olive oil cooking spray. Roll out your pizza dough onto the foil-covered sheet, spreading it to fit the pan {or what have you}. Using your fingers or a spoon, push dimples into the bread. Combine your olive oil, minced garlic, rosemary, oregano and red pepper flakes. With a spoon or basting brush, coat your bread with this mixture {again, watching out for taste–you don’t want to OD on rosemary! Also, you may end up not using all your olive oil mix, FYI}. Sprinkle your dough with dried onion flakes, your pinch of kosher salt, and Parmesan cheese. Bake at 400 for about 20 minutes or until golden.

Then enjoy! Serve warm for best results. I hope you enjoy this onion herb focaccia bread!