This quick bread cousin of Italian focaccia is deliciously flavored with bits of bell pepper and aromatic rosemary.
ROSEMARY Native to the Mediterranean region, this evergreen herb has narrow needle-like leaves and a pungent pine-like flavor. It is traditionally used with lamb but can also enhance other meats, breads and vegetables. In Italy, fresh rosemary is even used to garnish desserts. When dried, the needles become sharp and brittle, so dried rosemary should be crushed before using it.
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