Focaccia, Speedy Kind

By LadyRev-2

This is not from scratch, but is supposed to be very good. Try Shelley's from scratch foccacia, too. She demonstrated at Pinetop.

Ingredients

• 1 can Pillsbury biscuit or
• crescent rolls from the can.
• Olive Oil
• Garlic Salt
• Black Pepper

Details

Adapted from wordpress.com

Preparation

Step 1

Grease a cookie sheet with about ¼ cup EVOO.

Remove biscuits from can. Gently press together each individual biscuit 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 oven according to biscuit can directions. While oven is heating up to temp, let the down rise 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!