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“this recipe comes from "better homes & gardens new diabetic cookbook"”
1hr 10mins

Ingredients Nutrition


  1. spray a 15 by 10 by 1-inch backing pan ar a 12-14 inch pizza pan with nostick coating;set aside.
  2. prepare the hot roll mix according to package directions for the basic dough,using the 1 egg and substituting the 2 tablespoons olive oil for the margarine. knead dough;allow to rest as directed.
  3. if using the large baking pan,roll dough into a 15 by 10-inch rectangle and carefully transfer to prepared pan.
  4. if using the pizza pan,roll dough into a 12-inch circle and carefully transfer to prepared pan.
  5. in a skillet cook onion & rosemary in the 2 teaspoons hot olive oil until tender.with fingertips,press indentations every inch or so in dough. top dough evenly with onion mixture.
  6. cover and let rise in a warm place until nearly double(about 30 mins.).
  7. bake in a 375 degree oven for 15 to 20 mins or until golden.
  8. cool 10 min on a wire rack.
  9. remove focaccia from pan. cool completely.

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