Recipe: Yummy Garlic Focaccia Snacks

Garlic Focaccia Snacks. How to Make Garlic Herb Focaccia. Focaccia is a very simple bread. This recipe requires a rise Garlic & rosemary herb focaccia is a classic favorite, but you can customize it with various toppings.

If the crust gets too soft. This garlic cheese focaccia bread is light and tender. Soaked with butter, garlic, herbs and cheese, it's perfect for sopping up extra marinara sauce or the tail ends of the soup in your bowl. You can have Garlic Focaccia Snacks using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Garlic Focaccia Snacks

1. You need of focaccia; cut into bite sized pieces.
2. It's of grape or cherry tomatoes.
3. You need of garlic; peeled.
4. It's of extra virgin olive oil.
5. Prepare of salt and pepper.

The recipe calls for roasted garlic (garlic is an antifungal too), so I have included directions at the bottom of the page to help you with that. If you're switching to a low carbohydrate, anti-inflammatory. Garlic Focaccia is a regular staple around here and there are rarely leftovers. I've even wrapped the dough around string cheese sticks and pepperoni for some very yummy pizza snacks.

Garlic Focaccia Snacks step by step

1. Place tomatoes and garlic in a cold saucepan. Cover with olive oil. Hold heat below a simmer until garlic is caramelized, approximately one hour. Store extra oil at room temperature for a multitude of different uses!.
2. Coat bread with garlic oil. Press a clove and tomato on each piece of bread. Season with salt and pepper..
3. Bake at 350° for approximately 10-15 minutes or until bread is a little crispy, but not hard..
4. Variations; Basil, thyme, oregano, parsley, chives, shallots, butter, balsamic, mushroom duxelle, boursin, goat cheese, parmesan, gruyere, bacon, ranch.

Easy homemade focaccia recipe that's crispy on the outside and soft on the inside, and super addictive. A simple shortcut brings homemade garlic oil focaccia to your table in no time! When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. Serve this focaccia with a bit of olive oil/balsamic for dipping and enjoy as a snack, with a salad or in place of garlic bread with your pasta. Freezes well, so don't worry about left-overs going to waste.