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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I love to bake bread but don't always have the time to babysit it. While it's not truely authentic, my family doesn't care because they get fresh, delicious focaccia more often. This also makes a great panini bread by cutting dough into fourths with a pizza cutter before baking. Ingredients:
1 (13 1/4 ounce) package of refrigerated italian bread, like pilsbury country italian bread found in dairy section |
3 tablespoons extra virgin olive oil |
fresh rosemary or dried oregano, to taste |
kosher salt |
Directions:
1. Preheat oven to 350 degrees. Grease a cookie sheet with 1 to 1 1/2 tablespoons of the olive oil.
2. Remove bread from tube and unroll onto the cookie sheet forming a rectangle of bread. Note - the bread doesn't have to touch the edges of the cookie sheet. You don't want it too thin.
3. Using the tips of your fingers, gently dimple the surface of the dough. Drizzle with remaining olive oil.
4. Sprinkle fresh or dried herbs on to surface and sprinkle with salt.
5. Bake for 18-20 minutes or until golden brown.
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