I recently hosted a six course charity dinner at my home and I wanted to make unique, easy and flavorful bread. In my “speed-scratch” type of mentality, I recently stumbled on fast and easy way of making focaccia bread. It’s so simple and is guaranteed to blow away any other recipe for making focaccia bread from scratch.
I was a little hesitate about serving something that wasn’t made from scratch – but I took a chance and I really couldn’t believe it when every one of my guests raved about the bread, insisting that it must have taken me all day to achieve such outstanding bread with texture and flavors. Anything this easy should be shared with my friends.
Fast Focaccia Recipe
1 can Pillsbury biscuit or crescent rolls from the can. Grease a cookie sheet with about ¼ cup EVOO. Remove biscuits from can. Gently press together each individual biscuit together to form a rustic uneven, rectangular single thin crust pizza-style looking crust and place onto greased cookie sheet. Press dough with your fingertips making dimple type impressions. Sprinkle with garlic salt and freshly ground black pepper. (Don’t use a rolling pin, just form with your hands)
Preheat over according to biscuit can directions. While oven is heating up to temp, let the down rise at uncovered at room temperature. When oven reaches its temp, place dough in oven.
Remove from oven when it turns slightly golden brown. Cut into irregular shapes (I use a scissor). Serve warm with your favorite Extra Virgin Olive Oil and Balsamic for dipping.
Happy baking!
