Mini Rosemary Garlic Focaccias Recipes

ROSEMARY - GARLIC FOCACCIA

Steps:

• In a bowl, stir together yeast, sugar and 1 ¾ cups lukewarm water and proof yeast for 10-15 minutes, or until foamy.
• Stir in 4 cup of flour, 1 tblsps of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
• Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
• Preheat oven to 375 degrees F. Set rack in center of oven.
• Dimple dough with your fingers in places, drizzle 2 tblsps olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
• Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.
• Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. Dried oregano is also a GREAT add-in.

MINI ROSEMARY-GARLIC FOCACCIAS

Steps:

• Heat oven to 450°F. In medium bowl, mix Bisquick mix and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll 1/4 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place dough rounds about 2 inches apart. Brush with oil. Sprinkle with rosemary and garlic powder.
• Bake 8 to 10 minutes or until golden brown. Serve warm.