Walking through the grocery store today I saw some Focaccia bread that looked absolutely delicious. I almost grabbed it when I realized I had a can of biscuits at home to use up, and came up with this fun way of making individual sized Focaccia breads. Yum!
Ingredients:
1 can refrigerated biscuit dough, reduced-fat
Assortment of fresh or dried herbs (I used basil, roemary, and thyme)
1 tsp crushed red pepper flakes
2 cloves garlic
1/4 onion, chopped
1 handful baby spinach
1/4 cup freshly grated parmesan cheese, plus more to sprinkle on top
1 Tbs olive oil
salt and pepper
1/4 cup finely chopped tomato
Preheat oven to 400.
In a food processor, combine the herbs, garlic, red pepper flakes, spinach, parmesan, olive oil, and salt and pepper. Blend together until finely chopped.
Separate the biscuits and flatten into circles. Place on a greased baking sheet. Spread the herb and cheese mixture on top of the flattened biscuits.
Top with the finely chopped tomato and more Parmesan cheese. Bake for 8-10 minutes until lightly golden.
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