Easy Onion-Herb Focaccia bread

Sunday dinner is an absolute, must have ritual at my house.  I practically cook a massive buffet and everyone comes over, hashes out their week, watches whatever sports are on and we all eat and hang out from the late afternoon until the evening.  It's my favorite day of the week, because it allows us all to get together veg out and get ready for yet another long week ahead of all of us.
Anyhow I had some canned pizza dough in the freezer that I had been meaning to use for quite some time.  So I decided to make with it this onion and parmesan focaccia bread (which is to die for! I made 2 of these and there was none left!).  I hope you all enjoy this as much as my family did!  Happy Eating! from my kitchen to yours!  
Delightfully adapted from : www.thefoodnetwork.com
1lb of refrigerated pizza dough
1 onion thinly sliced
Olive oil
Chopped rosemary
Sea salt
Red pepper flakes
Fresh parmesan cheese 
On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.


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