This recipe starts with focaccia dough that as I've mentioned before is very similar to basic pizza dough except that it seems to use quite a bit more oil (1/3 of a cup as opposed to 2 Tablespoons) and for this recipe I also added a teaspoon of Italian Seasoning. When the dough was ready, I rolled it out and then cut out circles with a 3-inch biscuit cutter. Into the center I spooned about a teaspoon of pesto. I added more on my first attempt and it all oozed out and made a mess, so I learned to be cautious about the amount of pesto. On top of the pesto I placed a small cube of mozzarella cheese, half of a grape tomato, and half of a kalamata olive. The recipe doesn't call for the olives, but Mike and I both agreed they were an excellent addition to this recipe.
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Saturday, November 24, 2012
Stuffed Focaccia Mini-Muffins
This recipe starts with focaccia dough that as I've mentioned before is very similar to basic pizza dough except that it seems to use quite a bit more oil (1/3 of a cup as opposed to 2 Tablespoons) and for this recipe I also added a teaspoon of Italian Seasoning. When the dough was ready, I rolled it out and then cut out circles with a 3-inch biscuit cutter. Into the center I spooned about a teaspoon of pesto. I added more on my first attempt and it all oozed out and made a mess, so I learned to be cautious about the amount of pesto. On top of the pesto I placed a small cube of mozzarella cheese, half of a grape tomato, and half of a kalamata olive. The recipe doesn't call for the olives, but Mike and I both agreed they were an excellent addition to this recipe.
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