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Biscuit Mini Focaccia

This Biscuit Mini Focaccia is SO EASY! Flaky biscuit dough topped with fragrant herbs, pine nuts, and Parmesan for a quick, flavorful snack or appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Italian
Keyword: Easy, Herbaceous, No Knead, Quick, Vegetarian
Servings: 6 servings

Ingredients

  • 1 cup basil leaves loosely packed, fresh and aromatic
  • 2 tablespoons fresh thyme leaves adds subtle earthiness and depth
  • 0.5 teaspoon dried oregano classic Mediterranean herb
  • 2 cloves garlic chopped
  • 0.25 teaspoon salt enhances all the flavors
  • pinch red pepper flakes a gentle kick of heat
  • 0.25 cup olive oil or vegetable oil for moisture and richness
  • 1 can (16-ounce) refrigerated flaky biscuits the base of mini focaccia
  • 0.25 cup pine nuts toasty, crunchy accents
  • 0.33 cup grated Parmesan cheese savory topping that crisps beautifully

Instructions

  • In a food processor, combine basil leaves, fresh thyme leaves, dried oregano, chopped garlic, salt, and red pepper flakes. Pulse a few times to roughly chop. Slowly drizzle in the olive oil while pulsing until combined into a fragrant herb oil. Set aside.
  • Open the can of refrigerated flaky biscuits and separate the dough pieces. Place each biscuit on a baking sheet about an inch apart. Gently press each biscuit flat with your fingers to about half-inch thickness.
  • Brush the herb oil generously over each flattened biscuit. Sprinkle pine nuts evenly over the biscuits, then dust with grated Parmesan cheese.
  • Preheat oven to 375°F (190°C). Bake the biscuits for 12-15 minutes until puffed and edges are golden brown, and Parmesan is melted and crispy.
  • Remove from oven and let cool for a few minutes. Serve warm and enjoy as a snack, appetizer, or side.

Equipment

  • Baking Sheet
  • Food processor or blender
  • Mixing Bowl
  • Sharp knife or kitchen scissors
  • Measuring Cups and Spoons
  • Pastry Brush (optional)

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze unbaked biscuits after adding herb oil and toppings for up to 2 months; bake directly from frozen adding a few extra minutes.
  • For vegan option, use plant-based biscuit dough and vegan cheese or nutritional yeast instead of Parmesan.
  • Substitute pine nuts with toasted sunflower seeds, chopped almonds, or walnuts if allergic.
  • Add finely chopped spinach or kale into the herb oil for extra greens and nutrition.