Biscuit Focaccia
Transform your weeknight dinner routine with this quick and delicious Biscuit Focaccia recipe, a clever twist on classic focaccia bread that uses canned biscuit dough for ultimate convenience. In just 15 minutes of prep time, you’ll create a golden, herb-infused masterpiece, complete with pockets of flavor thanks to a savory blend of garlic powder, dried oregano, and rosemary. The flaky biscuit base is drizzled with olive oil and pressed with dimples to mimic the airy, rustic texture of traditional focaccia, while optional cherry tomatoes and fresh basil elevate it to gourmet status. Perfect as a side dish, appetizer, or snack, this budget-friendly recipe bakes to perfection in under 20 minutes, making it an irresistible choice for busy home cooks looking for quick, comforting bites.
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Recipe Information
Ingredients
- 1 can (16 oz) Canned biscuit dough
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried rosemary
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Cherry tomatoes (optional)
- 4 pieces Fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
Open the can of biscuit dough and separate the biscuits. Use your hands to flatten and stretch each biscuit into a rough oval or rectangle shape, then arrange them in the prepared baking dish, overlapping slightly to create a single layer.
Drizzle 2 tablespoons of olive oil evenly over the biscuit dough, using a pastry brush to spread it across the surface.
In a small bowl, mix together garlic powder, dried oregano, dried rosemary, salt, and black pepper. Sprinkle this seasoning mixture evenly over the biscuit dough.
If using cherry tomatoes, slice them in half and gently press them into the dough. If using fresh basil, tear the leaves into smaller pieces and set them aside for garnishing after baking.
Using your fingertips, gently press into the dough to create dimples all across the surface. This helps give the biscuit focaccia its signature look and texture.
Drizzle the remaining 1 tablespoon of olive oil over the dough, allowing it to settle into the dimples.
Bake in the preheated oven for 18-20 minutes, or until the focaccia is golden brown and baked through.
Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves if desired.
Slice into squares or rectangles and serve warm. Enjoy your quick and flavorful Biscuit Focaccia!
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4947 mg | 215% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 18.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
