Here’s a terrific bread idea: Focaccia made with refrigerated breadsticks. Instead of baking the sticks in stick form, entwine the dough with other ingredients and shape them in a circle.
Here’s a terrific bread idea: Focaccia made with refrigerated breadsticks.
Instead of baking the sticks in stick form, entwine the dough with other ingredients and shape them in a circle.
The flavor options are endless. Bacon is a great ingredient (see recipe), or replace the bacon with pepperoni (use half a 3.5-ounce package) for an Italian flair.
Cheese and olive focaccia is just as simple. Pull apart four sticks of mozzarella string cheese into 16 strips. Coil the cheese with the dough as described, and sprinkle on two tablespoons of sliced Kalamata olives before baking.
Bacon bread is a tasty replacement for toast with breakfast, and the other flavors can be served as a side or even an entree when paired with a hearty salad.
BACON BREADSTICK FOCACCIA
1 can (11 ounces) refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-ounce package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired
Heat oven to 375 degrees. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm. Servings: 6. Calories 190; total fat 6 g.; sodium 510 mg.; dietary fiber 0 g.
Reach Repository Food Writer Jennifer Mastroianni at (330) 580-8304 or e-mail email@example.com. Read about her food musings in her new blog at CantonRep.com/chewthefat