Wednesday, March 20, 2013

Mini Focaccia

I served these Mini Focaccia with the Smothered Chicken dish that is posted on this site.  They are also great with soup, salad or a pasta dish. You can also find my recipe in the March/April 2006 issue of Country Woman Magazine and on the Taste of Home website.

1 tube (11 oz) refrigerated breadsticks
2 tsp olive oil
1 tsp Italian seasoning
2 TBS grated Parmesan cheese

Remove dough from tube; do not unroll breadsticks.  Cut dough into eight slices; transfer to a greased baking sheet.  Press each to form a 4 1/2 inch circle.  Brush tops with olive oil; sprinkle with Italian seasoning and Parmesan cheese.

Bake at 375 degrees for 10-15 minutes or until lightly golden brown.  Makes 8 focaccia.


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