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Rosemary Focaccia

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Rosemary Focaccia

 15 servings
  
 1 loaf (1 pound) frozen bread dough, thawed
 2 Tbsp. oil oil
 1/4 c. thinly sliced onion
 1 1/2 t. minced garlic
 1 c. (4 oz.) shredded mozzarella cheese
 2 Tbsp. minced fresh rosemary
  
  
 Roll the dough into an ungreased 15x10x1-inch baking pan; build up edges slighltly.  Brush with oil; top with the onion, garlic, cheese and rosemary.
  
 Bake at 400 degrees for 15 to 20 minutes or until cheese is melted and golden brown.  Let stand for 5 minutes before slicing.


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