Mini Focaccias
Mini Focaccias
| 1 package | Bridgford Parkerhouse Rolls*, thawed |
| ¼ cup | olive oil |
| 36 | cherry tomatoes, halved |
| ½ cup | fresh basil, chopped |
| Coarse Kosher or sea salt | |
| Ground black pepper |
Lightly grease or line with parchment, 2 large baking sheets; set aside. Thaw rolls according to package directions.
Place thawed rolls on a lightly floured surface. Take 1 piece of dough and press and stretch out to a 4–5-inch circle. Place dough circle on prepared pan. Continue with remaining pieces of dough, placing rounds 2-3 inches apart. Brush each dough round with half of the olive oil. Let rise in warm area until double in size. Carefully dimple dough with fingertips. Place 3 tomato halves cut side up on each piece of dough, pressing tomato into dough. Drizzle with remaining olive oil. Sprinkle lightly with salt and pepper. Bake in a preheated 425 degree oven for 10 minutes or until golden brown. Remove from oven and sprinkle with fresh basil. Let cool slightly before serving.
*Can substitute with 1 package Bridgford White Rolls (use 4 tomato halves per dough round) or 2 loaves Bridgford Frozen Ready-Dough® (Let the 2 loaves thaw. Cut each loaf into 12 equal pieces for a total of 24 pieces. Continue with recipe above.)