This is one of my favorite ways to make a really quick focaccia. It’s incredibly easy and they are very tasty.
They are the perfectly sized for individual servings and go great with salads and pasta.
I even love to pop the leftovers in the toaster and eat them warmed when I’m hungry for a “bread-like” snack. They’ll make your house smell fabulous while they’re baking (and in the toaster!)
They also work very well for party snacks. You can make them even smaller and serve them with a few nice wedges of hard cheese and sauteed mushrooms and onions, or roasted garlic, balsamic, olive oil…pesto…there are a lot of options! They’re also great for road trip food, and even for camping.
I also use this base for my grain free pizza crust that I’ll be posting later this week.
Grain Free Mini Focaccia
Preheat Oven to 375 degrees
For the Topping:
1/4 Cup of Extra Virgin Olive Oil
6 Cloves of Garlic, minced
About 1/2 Tablespoon of Rosemary, Thyme, & Oregano
A Generous Amount of Sea Salt
Mix it all together with a fork and set aside.
For the Dough:
4 Tablespoons of Extra Virgin Olive Oil
1/2 Cup of Water
About 1 Tablespoon of Garlic Powder
About 1/2 Tablespoon of Oregano
About 1/2 Tablespoon of Thyme
Sometimes I use Bragg’s Seasoning Instead
Measure all the ingredients into a medium bowl and stir with a fork until dry ingredients are wet. Then, kneed with hand until dough forms a ball and is relatively smooth. Pinch or cut dough into 14 pieces and pat out onto parchment lined baking sheets (2).
With a pastry brush, generously brush each focaccia with the oil and herb mixture. You will have some leftover which will be used to brush over the top again after baking.
Bake for 20-30 minutes. (I use convection)