This recipe falls into the “IT’S NOT ROCKET SCIENCE” category. It can be morphed into so many different tastes. Today’s focaccia was made with pepperoni and marinaded artichoke hearts… plus some roasted vegetables we had leftover in the frig!
How about making a sweet breakfast focaccia using cinnamon sugar and butter! YUM!
There are as many options as you have ideas!
And the great bonus is that it is soooooo pretty… a real swirly treat for the eyes!
PEPPERONI ARTICHOKE BREADSTICK FOCACCIA
1 can of Pillsbury Refrigerated Breadsticks
pepperoni, one package
marinaded artichoke hearts, small jar
basil, fresh and cut into chiffonades
Preheat oven to 375degrees.
Remove breadsticks from can and separate.
Starting at the center of a parchment lined baking sheet begin to coil the breadsticks into a loose spiral adding pepperoni and artichokes as you go. Make sure to pinch the ends of the breadsticks together.
Lightly drizzle with olive oil.
Bake for 20-25 minutes, until browned and puffy.
Drizzle with more olive oil and sprinkle with basil.
Cut into wedges to serve. I like to serve a dipping bowl filled with marinara sauce on the side.
chopped black olives
roasted red peppers
anything you can put on a pizza!
For a sweet treat… add cinnamon and sugar. Make a glaze out of confectioner’s sugar and milk and drizzle over the top.