Easy Caramelized Onion, Olive & Pesto Focaccia Recipe

INGREDIENTS

1 package (about 16 ounces) frozen bread dough, thawed 1/4 cup prepared basil pesto 1 teaspoon olive oil 1 large sweet onion, sliced (about 3 cups) 1/4 teaspoon dried thyme leaves 1/8 teaspoon salt 1/4 teaspoon black pepper 6 pimiento-stuffed green olives, sliced (about 1/3 cup sliced)

PREPARATION:

1. Knead pesto into dough until evenly mixed throughout. Cover dough with plastic wrap; let rest 10 minutes.
2. Spray 15x10-inch jelly-roll pan with nonstick cooking spray. Fit dough into prepared pan, gently pressing with fingers. (If dough won't stretch to edges of pan, let rest 5 minutes.) When fully pressed into pan, cover with plastic wrap; let stand in warm place about 30 minutes or until doubled in bulk.
3. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, about 20 minutes or until tender and well browned. Stir in thyme, salt and pepper.
4. Preheat oven to 375°F. Spread onions evenly over dough. Sprinkle with olives. Bake 20 minutes or until bottom is crisp and well browned. To further brown top, place in broiler 1 to 2 minutes.

This recipe appears in: Quick Breads NUTRITIONAL INFORMATION: Serving Size: 1 (3x3-inch) piece Protein 4 g Fiber 1 g Carbohydrate 18 g Cholesterol 1 mg Saturated Fat <1 g Total Fat 4 g Calories 119 Sodium 257 mg DIETARY EXCHANGE: Vegetable 1/2 Starch 1 Fat 1/2