MINI FOCACCIAS

12 Bridgford White or Parkerhouse Rolls, thawed (or 1 loaf Bridgford Frozen Bread Dough, thawed)
1/4 cup olive oil, divided use
1 tablespoon dried Italian seasoning
1 tablespoon fresh Rosemary (or 1 teaspoon dried)

Lightly grease baking sheet(s); set aside.

If using loaf of dough, divide loaf into 12 equal slices. If using rolls, they are ready to use once thawed. On a lightly floured board, pat or roll each piece of dough out to a circle measuring 4-inches in diameter.

Place dough rounds 2-3 inches apart on greased baking sheet(s). Prick dough several times with a fork. Brush dough rounds with olive oil. Let dough rounds rise until puffy.

Gently dimple dough with fingertips.

Combine Italian seasoning with rosemary (if using fresh rosemary, chop into fine pieces). Sprinkle seasoning mix evenly over each dough round.

Bake in a preheated 425 degree F oven for 10 minutes or until the edges of the dough are golden brown. Remove from oven and brush with remaining olive oil. Remove from pan to cool on wire rack and serve.

Makes 12 mini focaccias
Source: Bridgford Food Corp.

Category:  Pizza/Focaccia
Msg Link:  http://www.recipelink.com/msgid/3150076