Coat a 15x10x1-inch baking pan or a 12- to 14-inch pizza pan with cooking spray; set aside.

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. If using the large baking pan, roll dough into a 15x10-inch rectangle and carefully transfer to prepared pan. If using the pizza pan, roll dough into a 12-inch circle and carefully transfer to prepared pan.

In a nonstick skillet cook onion and 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. Cover and let rise in a warm place until nearly double (about 30 minutes).

Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Cool 10 minutes on a wire rack. Remove focaccia from pan; cool completely. Makes 24 servings.

Prepare and bake focaccia as directed. Wrap in heavy foil and freeze for up to one month. Thaw at room temperature.

1 starch.