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.