Artichoke Focaccini

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
Share This Recipe


1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)

3 tablespoon extra-virgin olive oil

1 teaspoon crushed garlic

1 teaspoon Italian seasoning (recommended: McCormick)

2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)

1 1/2 cups grape tomatoes, sliced in 1/2

1 cup crumbled blue cheese


  1. Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside.
  2. Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make "dimples" in each round with fingertips.
  3. In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese
  4. Bake in oven for 13 to 15 minutes, or until golden brown.
  5. Serve warm.