1. Lightly grease 2 (9-inch) round cake pans. Set aside.
2. Prepare hot roll mix as directed on package for basic dough, using 1 egg and substituting 2 tablespoons of the oil for the butter called for on the package. Knead dough; allow to rest as directed. Divide dough in half; roll each half into a 9-inch round. Place in prepared pans; trim excess. Cover and let rise in a warm place 30 to 40 minutes or until nearly double in size.
3. Preheat oven to 375°F. Cook and stir onion and rosemary in remaining 3 tablespoons oil in small skillet until onion is tender. Using your fingertips, press indentations every inch in dough rounds. Spread onion mixture evenly over dough rounds.
4. Bake 15 to 20 minutes or until golden brown. Remove focaccia from pans. Cool completely on wire racks.
Test Kitchen Tip: Use a 12- or 13-inch pizza pan in place of the 2 cake pans.
Parmesan Focaccia: Prepare dough as directed. Omit onion-rosemary mixture. Sprinkle dough with 1/4 cup grated Parmesan cheese and 1 teaspoon McCormick® Gourmet Collection Italian Seasoning. Bake as directed.