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Leek and Onion Focaccia Recipe

Leek and Onion Focaccia Recipe

8 servings



1 Focaccia

1/2 cup each: thinly sliced leek (white part only), yellow and red onion

1/2 teaspoon crumbled dried sage leaves

1-2 teaspoons olive oil

Salt and pepper, to taste

1-2 tablespoons grated fat-free Parmesan cheese


Make Focaccia, after first rising, spread dough in greased jelly roll pan, 15 x 10 inches. Let stand until dough is doubled in size, about 30 minutes. Make 1/4-inch indentations with fingers to dimple the dough. Toss leek, onion, and sage with oil and spread over dough. Sprinkle with salt, pepper, and Parmesan cheese. Bake at 425 degrees until golden 20 to 25 minutes.

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