This is a print preview of "Mini Rosemary Garlic Focaccia Breads" recipe.

Mini Rosemary Garlic Focaccia Breads Recipe
by Global Cookbook

Mini Rosemary Garlic Focaccia Breads
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  Servings: 12

Ingredients

  • 2 1/4 c. reduced fat Bisquick(r)
  • 2/3 c. skim lowfat milk
  • 1 tsp extra virgin olive oil
  • 1/2 tsp dry rosemary
  •     (double if using fresh herb)
  • 1/2 tsp garlic pwdr

Directions

  1. Stir Bisquick and lowfat milk till soft dough forms; beat 30 seconds. If dough is too sticky, gradually fold in sufficient Bisquick (up to 1/2 c.) to make dough easy to handle when rolled with additional Bisquick in step 3.
  2. Preheat oven to 450F.
  3. Place dough on surface dusted with Bisquick. Gently roll dough in Bisquick to coat. Shape into ball; knead 10 times.
  4. Roll 1/4-inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Brush with oil. Sprinkle with rosemary and garlic pwdr.
  5. Bake 7 to 9 min or possibly till golden.
  6. Variations:* Use another herb: thyme, marjoram, or possibly oregano.
  7. Add in chopped (dry-pack) sundried tomatoes.
  8. Mix all ingredients together; roll and shape into a circle or possibly square. Cut pcs. Bake.
  9. Yield: 20 piecesT(Baking):"0:09"
  10. NOTES : Review: A bit dry but full of flavor. Great side for soup. - Hanneman 2001-04-24